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Chettinad Lamb Curry. The South Indian Legend That Never Bows Down

Chettinad Lamb Curry. The South Indian Legend That Never Bows Down

Some dishes ask politely for attention. Chettinad-style lamb curry is not one of them.

This dish walks in like it owns the room. Bold, aromatic, spicy, and built on a traditional masala that means business.

In Tamil Nadu’s Chettinad region, food isn't just cooked. It’s negotiated. Spice by spice. Layer by layer. This curry carries that legacy. And when you make it with Pottel Raja lamb cuts, the depth of flavour feels almost ceremonial.

If Sundays are about slowing down and turning hunger into celebration, this should be the pot that simmers.

What Makes Nihari Special

Ingredients

Lamb
  • 500 g Pottel Raja lamb (shoulder or curry cut), 2-inch chunks
  • 1 tablespoon beaten yogurt
  • 1 teaspoon turmeric
  • Salt to taste
  • Fresh coriander to garnish
  • Half a lime to finish
Base masala
  • 1 cup red onions, finely chopped
  • Optional. Quarter cup shallots, finely chopped
  • 1 cup chopped tomatoes
  • 3 to 4 dried red chillies
  • 2 green chillies, slit
  • 1 sprig of curry leaves
For the Chettinad spice paste
  • 3 dried red chillies soaked for 15 minutes
  • 1 teaspoon poppy seeds
  • 1 tablespoon urad dal (optional, but adds thickness)
  • 1 tablespoon freshly grated or desiccated coconut
  • 4 to 5 garlic cloves
  • 1 inch of ginger
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1 tablespoon whole peppercorns
  • 1 small stick of cinnamon
  • 2 cloves
  • 1 green cardamom pod

How to Cook It

Step 1. Grind the spice paste

Blend all spice paste ingredients with a splash of water until smooth and fragrant.

Step 2. Build the base

Heat oil in a heavy pot or pressure cooker. Add dried red chillies, green chillies, and curry leaves. Once they release aroma, add
onions with a pinch of salt. Cook until golden. Add tomatoes and turmeric. Let them soften and turn glossy.

Step 3. Introduce the spice paste

Lower the flame. Add the fresh spice paste. Cook slowly and continue stirring until the oil starts to separate on top. That is your
flavour signal.

Step 4. Lamb joins the party

Mix in the lamb so that it is well-coated. Let it roast in the masala for a couple of minutes. Add yogurt, salt, and water. Add only
enough water to cover half the meat.

Pressure cook for five whistles, then simmer for twenty-five minutes.

If using a regular pot, cover and slow cook for around forty minutes.

Step 5. Finishing touches

When the lamb turns tender and the gravy thickens, turn off the heat. Add lime juice and garnish with coriander. serving.

What to Serve It With

Plain steamed rice if you want comfort.

Layered parotta if you want indulgence.

Soft naan if you want to impress guests.

Pottel Raja Kitchen Tips

  • Bone in pieces gives better flavour.
  • A short marinade with salt, turmeric, and ginger garlic makes a big difference.
  • Chettinad spice is bold, so adjust chillies mindfully without losing the identity of the dish.
  • If you want a thicker consistency, just simmer uncovered.

Why This Curry Always Wins

Pepper brings punch.

Fennel brings sweetness.

Coconut adds body.

Bone in lamb deepens it further.

The result is layered heat and aroma without chaos.

This is tradition with attitude.

A Sunday meal that feels like an occasion.