Chettinad Lamb and Coconut (Tengai Attu Kari) Recipe
Chettinad Lamb and Coconut (Tengai Attu Kari) Recipes
Ingredients :
1/2 - 1 tbsp red chili powder
1 tbsp ground turmeric
a little water
5 tbsp vegetable oil
2 tsp mustard seeds
2 medium onions, sliced
2 tbsp ginger paste
1 tbsp garlic paste
500g lamb, cut into 1cm cubes
250ml coconut milk
salt, to taste
2 tbsp tamarind water
a few curry leaves
60g coconut slices or shredded coconut,
fried in a little vegetable oil
2 tsp cracked black peppercorns
Method :
Mix the chili
powder and ground turmeric with a little water to make paste. Set aside.
Heat the vegetable oil in a deep saucepan over a medium heat. Add the
mustard seeds and fry until they start to pop. Add the onion and sauté
for 4-5 minutes, until the onion is transparent. Add the ginger and
garlic pastes and sauté for 2-3 minutes. Add the chili paste and sauté
for a further 2-3 minutes. Now add the lamb and stir fry for 5-7
minutes, until the meat is sealed on all sides. Add half the coconut
milk and season with salt. Cook over a medium heat for 15-20 minutes,
until the lamb is done.
Add the
tamarind water and stir in the remaining coconut milk, the curry leaves
and half the black peppercorns. Simmer for 2-3 minutes. Serve
immediately, garnished with the coconut slices and the remaining black
peppercorns.
The
Chettinads are based in Tamil Nadu. A traditional merchant class within
India, they are also believed to have traded with Laos, Vietnam,
Malaysia and other countries in the region since time immemorial. Their
cuisine has spread widely throughout India, and they are among the few
meat eaters in the otherwise predominantly vegetarian Tamil Nadu region.
This is one of their festive dishes.