Cooking recipes

This is yet another Chettinad delicacy which I suppose is unique in this area alone.The speciality of this lamb curry is that the real taste of mutton is fully brought out with out using any masala.No ginger garlic paste or coriander powder or chili powder used.The hot taste needed is brought out from red chillies used as such.One has to taste this curry to be aware of the real taste of lamb curry which is supposed to be the king of all other meat.The smell which came out from my kitchen today while I was cooking this afternoon was so wonderful that it attracted my neighbours even and they started asking me whether they can come home for lunch.

As the prices of this meat has skyrocketed nowadays, that we want to increase the gravy with less meat using masalas.Moreover now a days all of us have become calorie conscious and we dont want to have just the meat alone which is highly fatty.But those who are young and can afford to have little fat content now and then should really try to taste this.For bachelors this preparation is very easy as no grounded masala is needed.

Lamb meat(bone less) -300 gms

Pearl onion-20

garlic-20 pods

crushed ginger-small piece

Red chili-10

Tomato-1

Oil-3 table spoons

Fennel seeds-1 teaspoon

Curry leaf-little

Cut the meat into small pieces,wash and keep aside.In a pressure pan or small cooker season the curry with the items given in to season. Now break the chillies into halves and add to the oil.saute for a minute Now add the crushed ginger,onion and garlic pieces.Saute them well.Add the tomato pieces also and saute.Finally add the meat along with turmeric powder and saute well for 6 to 7 minutes in low fire.Once the meat pieces have changed colour and oil comes on top add the salt needed and mix well.Add 3/4 cup of water,mix well and close the cooker.Cook for 10 minutes.After the pressure releases,open the cooker and transfer the contents into a kadai and cook till the water content if any in the curry gets dried up.You can always switch off when you get the consistency you desire.Usually this curry is made little dry so that it go well with rasam or curd rice