Dry Lamb masala 02
recipe Image
 
Dry Lamb masala also known as Thattukkari roasts the lamb chunks with chilli, fennel seeds and coconut.
Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 4-5
Ingredients:
  • Boneless Lamb/Mutton - 500g - cut into small chunks of 2-3 cm
  • Cooking oil - 4 tblsp
  • Cinnamon - 3 cm long strip
  • Cloves - 2
  • Onion - 1/2 medium
  • Ginger-Garlic paste - 3 tsp heaped
  • Chopped coriander leaves - 2 tsp for garnishing
  • Water - as required
  • Salt - to taste

​Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1½ for medium spicy or 2½ tsp for extra spicy

Ingredients to be ground:

  • Grated coconut - 3 tblsp
  • Cumin (Jeera) - 1/2 tsp
  • Pepper corns - 1 tsp
  • Fennel seeds - 1 tsp

Method:
  1. Chop the onion.
  2. Grate the coconut and grind it with little water into a coarse paste. Leave it aside.
  3. Grind cumin, pepper corns and fennel seeds into smooth dry powder.
  4. Heat a pressure cooker pan on a stove and add about 1 table spoon of oil. Leave the rest of the oil for frying in the end.
  5. When the oil is hot enough, add cinnamon and cloves and fry for about a minute.
  6. Add chopped onion to the oil and saute for few minutes on a medium heat until they become translucent.
  7. Add ginger-garlic paste and saute for about a minute.
  8. Add all the spice powders, salt and lamb/mutton pieces and stir for about 3-4 minutes.
  9. ** Add about 1/4 cup of water to the pan.
  10. ** Cover and leave the heat on medium.
  11. ** After the first whistle, reduce the heat to low and pressure cook for about 12-13 minutes.
  12. ** Switch off the stove and open the lid once the pressure is gone.
  13. Heat a non-stick frying pan.
  14. Add rest of the oil.
  15. Add the ground coconut, ground cumin and pepper and water from the cooked meat.
  16. Let it boil on medium heat for about 4-5 minutes or until all the water is evapourated.
  17. Add the cooked meat now; Let it fry on low heat for about 7-8 minutes or until the meat is well roasted with coconut.Take care not to burn the meat. Make sure the meat is still moist enough.
  18. Garnish with coriander leaves.
** - If the pressure cooker is not available, replace the steps 9-12 above starting with the symbol ** with the following steps and continue to step 13 above.

  1. Add about 800ml of water to the pan of lamb/mutton.
  2. Put on pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough.
  3. Whilst cooking the lamb/mutton, open the lid, stir and make sure there is enough water left for the meat to be cooked.
  4. Switch off the pan after checking whether the lamb/mutton is tender.​
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Notes:
Suitable for Rice with <a href="/recipes/Sambar">Sambar</a> or <a href="/recipes/Bisibella-baadh">Bisibella baadh</a>. Cooking time of Lamb/Mutton varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only.