Lamb Fry Chettinad Uppu Kari which literally means Salted Mutton curry is yet another fantastic Chettinad Mutton curry delicacy. Chettinad cuisine is very popular all over India especially South India. Chettinad cuisine is synonymous for its spicy, fiery hot delicacies which is a treat to the Indian palate. The speciality of this Lamb fry is bringing out the real taste of mutton without using any extra spices or masalas. This dish is made with just a combination of few ingredients like the whole red chillies, garlic, fennel seeds, curry leaves and pearl onions. No coriander powder or chilli powder is used.
Shallots or pearl onions are extensively used in making of a variety of savory dishes in Chettinad. It gives a unique flavor to the dish making it just exceptional to taste. Basically most of the Chettinad food are non-vegetarian dishes prepared with an assortment of ingredients mainly hot and pungent spices. Chettinad dishes are said to be the spiciest of all the South Indian recipes.
The aroma and presentation are also quite alluring and palatable. This cuisine comes from the Chettinad region located in Tamil Nadu where Chettiar (mostly consisting of mercantile traders) is the main South Indian community that makes this cuisine immensely popular around the world. A simple Lamb fry can be cooked in various ways. Traditionally a lip smacking Indian Mutton fry is a mélange of flavours made with fresh peppercorns, garlic and cumin seeds nicely coated around the mutton pieces.
It is a dry dish and goes well with chapatti, roti, naan or even best with hot rice and rasam. The mix of fennel seeds and fresh curry leaves gives a nice aroma and earthy flavors to this fantastic Lamb fry. This recipe is one of the best mutton variations with some awesome flavors enduring around.
How to prepare Lamb Fry Chettinad Uppu Kari (Salted Mutton Curry):
Lamb meat, boneless - 300 gms
Pearl Onions - 20 nos
Garlic pods - 20 nos
Ginger, crushed - 2 small pieces
Whole dry Red Chillies - 10 nos
Tomato - 1 no
Salt - to taste For Sauteeing
Oil - 3 ttbsp
Fennel seeds - 1 tbsp
Curry leaves - 1 sprig
- Take meat, cut into small pieces, wash and keep aside.
- In a pressure cooker, add crushed ginger, onion and garlic pieces and sauté well. Add tomato pieces and sauté.
- Add meat along with little turmeric, salt and sauté all the ingredient. Cook over low fire for about 6 to 7 minutes.
- Once the meat pieces discolor, add water and close lid and cook until you get 4 whistles.
- In a small pan, add little oil and season curry leaves and fennel seeds. Break whole red chillies into two halves and fry in the oil for a minute.
- Once the pressure is gone, open the pressure cooker and transfer the contents into the kadai and cook until the moisture is dried up.
- Usually curry is slightly dry and is served with rice and rasam.
The lamb fry is an ideal side dish preferably paired with a mild flavored dish in order to appreciate wholly the distinct flavors of the meat and pepper in this dish. It’s a zesty mix of ginger, garlic, whole red chillies, fennel seeds and curry leaves that gives a zing to this magnificent dish. Make sure your spices are fresh which gives maximum flavor to the succulent juicy chunks of meat.
This lamb fry is one of the classic and amazing dishes that make your palate and taste buds crave for spicy and tangy flavors. To get hold of some of your favorite recipes, do click on www.vahrehvah.com
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