Eating In: Spicy Lamb Dry Curry

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
Pinch cinnamon


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?


4 thoughts on “Eating In: Spicy Lamb Dry Curry

    • I’m glad that you’re intrigued! My boyfriend makes this recipe from memory, but I watched him one night and wrote down the steps. Let me know how it turns out for you!

  1. This sounds spicy and good. It’s nice that I have all the ingredients…just have to get lamb out of the freezer. Thank you for sharing the recipe.

    • Hi Karen! Yes, the dish can be super spicy! No matter what your spice tolerance, I recommend serving this with yogurt as a condiment. The coolness balances out the heat of the lamb. Let me know how the recipe works for you!

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