A few weeks ago, I wrote about my boyfriend’s skills in the kitchen and promised to share his Spicy Lamb Dry Curry recipe. The dish is from the Chettinad region, which is close to where he grew up in the South Indian province of Tamil Nadu. If you really want to impress your dinner guests you can show off your Tamil and tell them they’re eating Chettinad Mutton Chukka Varuval. Some recipes require that you cook the lamb in a slow cooker, but this one skips that step, and I find it tastes great. It can be a kicker, so adjust the number of spicy chilies to taste.
Ebe’s Spicy Lamb Dry Curry (Chettinad Mutton Chukka Varuval)
Ingredients for 4 Servings
500 grams lamb leg, cubed
2 small onions, chopped
1/2 tbsp ginger, chopped
1 clove garlic, minced
3 small green chilies, finely chopped
1 tsp chili powder
2 tsp coriander
1 tsp garam masala
1/4 tsp salt
4 cardamom seeds, crushed
Heat 2 tbsp olive oil on high heat.
Sautée green chilies, garlic and ginger for about 2 minutes or until light brown.
Add onions and sautée 10 minutes.
Add spices and cook for two minutes.
Add lamb. Cook on high heat for about 20 minutes or until cooked through and very brown.
Serve with basmati rice and paratha bread.
Did you try this recipe? How did you find it?