Chilli Lamb Recipe: To give this dish its spicy flavour, chunks of mutton are marinated in a mixture of flavorful masalas and chilli paste. Known as a South Indian specialty, this chilli lamb is a treat for everyone who like spicy food. It tastes great when paired with steaming rice or appams.
Chilli Lamb Recipe: Ingredients
- 300 gms Mutton (boneless)
- 2 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder Salt (as required)
- 1 tbsp Lemon Juice
- 1 1/2 tbsp Oil
- Water (as required)
- 2 tbsp Coconut Oil
- 4 Green Cardamom Pods
- 1/2 tsp Black Peppercorns
- 2 inch Cinnamon Stick
- 1 tsp Cumin Seeds
- 10-15 Curry Leaves
- 1 1/2 tbsp Ginger-Garlic Paste
- 2 Onions (sliced)
- 2 Tomatoes (chopped)
- 1 tsp Red Chillies (chopped)
- 1 tsp Green Chillies (chopped)
- 1 tbsp Red Chilli Paste
- 1/2 tsp Red Chilli Powder
- 1 tbsp Coriander Seed Powder
- 1 tsp Roasted Fennel Seed Powder
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1 tsp Black Pepper Powder Salt (as required)
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Method
- Marinate the lamb in ginger-garlic paste, turmeric powder, salt, and lemon juice for at least 30 minutes.
- Warm the marinated lamb in a pressure cooker. Cook for a few minutes. Pour some water in.
- Cook for 5-6 whistles after closing the pressure cooker.
- Fry cardamom, pepper corn, cinnamon stick, cumin seeds, curry leaves, ginger-garlic paste, and onion slices in oil until fragrant.
- After the onions have browned, add the chopped tomato, green chilies, and chilli paste. Cook thoroughly.
- Mix in the red chilli powder, coriander powder, and fennel seed powder. Garam masala, cumin powder, black pepper powder, and salt are all ingredients.
- Incorporate the cooked lamb into the masala. Fry it until the lamb has absorbed the spices.
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