650gms diced lamb shoulder boneless
3 tbsp vegetable oil or ghee
2 dried bay leaves
1” cinnamon stick
1/2 tsp fennel seeds
See Also
The taste of Chettinad: Unraveling the rich culinary heritage of Tamil NaduHere’s how you can master the art of cooking mutton the correct way | The Times of IndiaChicken Chettinad (South-Indian Chicken Curry)What is mutton?1 tsp urad dal
6-7 curry leaves
100gms white onion finely chopped
170gms tomato finely chopped
1 1/2” ginger grated
5 garlic cloves thinly sliced
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder
1 tbsp tomato puree
600mls lamb stock or water
Salt to taste
1/2 tsp garam masala
for the spice powder
1 tsp cumin seeds
1 heaped tsp fennel seeds
1 mild dried red chilli (or dried kashmiri chilli)
1 tsp white sesame seeds
