Lamb Chettinad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dab meat dry and cut into cubes. Season with salt and turmeric and mix well. (Attention! Turmeric has a strong colouring - wear disposable gloves if necessary.) Wash and roughly dice the tomatoes. Clean and wash the chillies and cut them into rings with the seeds. Peel onions and garlic, dice coarsely, then puree finely

2. 2

   Heat the oil in a casserole dish. Brown the meat cubes all around in it at high heat. Season with salt and pepper. Take out. Roast mustard seeds in the frying fat, then add caraway seeds and roast for about 1 minute. Stir in cardamom, cloves, cinnamon and onion-garlic puree. Steam everything for 1-2 minutes until it smells

3. 3

   Add tomatoes, approx. 1 teaspoon salt, chilli, curry leaves and meat with the gravy. Bring to the boil, cover and stew at low heat for about 1 hour. Stir from time to time and add 100-125 ml water if necessary

4. 4

   Crush pepper in the mortar. Arrange the chéttinad and sprinkle with the pepper. Basmati rice tastes good with it

5. 5

   For the perfect basmati rice, first wash it in cold water, then soak it for 30 minutes. Bring water to the boil in a large pot

6. 6

   Add rice to the bubbling water, some salt and 5 cardamom capsules and stir. Bring rice to the boil, cover and cook for 10 minutes. Drain well and serve

Nutrition Facts

KCAL
240 kcal

CARBS
2 g

FATS
11 g

PROTEINS
32 g