Spicy Pepper Lamb Curry — Chettinad Lamb Curry
A fiery Tamil Nadu lamb curry from the Chettinad region, layering toasted black pepper, fennel, and curry leaves over slow-cooked lamb in a coconut-touched gravy.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g lamb shoulder into 1.5-inch pieces. Finely chop 1 medium onion (220g) and 2 medium tomatoes (240g). Measure 3 tbsp ginger-garlic paste. Have 24 fresh curry leaves ready. Measure all spices: 3 tsp black peppercorns, 2 tsp fennel seeds, 3 tsp coriander seeds, 1 tsp cumin seeds, 6 dried red chillies, 1/4 cup desiccated coconut, 1 tsp turmeric, 1 tsp salt, 1 tsp garam masala.
Toast
Heat a dry skillet over medium heat. Add peppercorns, fennel, coriander, cumin, chillies, and coconut. Toast 3 minutes, stirring constantly, until fragrant and coconut turns light golden. Cool 2 minutes, then grind to coarse powder in a spice grinder.
Bloom
Heat 3 tbsp oil in the same skillet over medium heat. Add curry leaves and crackle 10 seconds. Add chopped onion, cook 7 minutes stirring, until deep golden. Add ginger-garlic paste, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes and turmeric. Cook 4 minutes on medium-low, mashing constantly, until tomatoes break down and oil separates from the mixture.
Sear
Add lamb pieces and salt. Sear 5 minutes over medium-high heat, stirring, until edges turn deeply coloured and meat is sealed on all sides.
Braise
Add ground spice mix and 500ml hot water. Stir, cover, and simmer on low heat 35 minutes, stirring once, until lamb is fork-tender. Uncover and reduce on medium 3 to 4 minutes if gravy is loose, until it clings tightly to meat.
Finish and plate
Remove from heat, stir in garam masala. Rest covered 2 minutes. Transfer to a serving bowl, garnish with 2 tbsp fresh coriander. Serve with steamed rice, paratha, or appam, lime pickle, and roasted papad.
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