Chettinad Lamb Chukka (Dry Pepper Lamb)
Lamb slowly cooked then fried dry with shallots, black pepper, fennel and curry leaves until every piece is coated and dark.
- Time1 hr 30
- LevelMedium
- Costabout £3.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the lamb, turmeric, salt and water in a pan. Bring to a simmer, cover and cook gently for 45 minutes until the lamb is tender. Take off the lid and boil off most of the liquid, leaving a few spoonfuls.
45 min - 2
Heat the oil in a large frying pan over a medium heat. Add the fennel, cinnamon, cloves and cardamom for 20 seconds, until they sizzle.
- 3
Add the shallots and curry leaves and fry for 8 minutes until soft and browning. Stir in the ginger and garlic paste for 1 minute.
8 min - 4
Add the tomatoes, chilli powder and ground coriander and cook for 6 minutes until the tomatoes have melted into a paste.
6 min - 5
Tip in the lamb and its remaining juices. Raise the heat and fry for 12 to 15 minutes, stirring often, until the masala clings to the meat and the oil separates.
14 min - 6
Add the crushed pepper and coconut and fry for 2 minutes more. The lamb should be dark, dry and very peppery. Finish with fresh coriander and serve with rice and rasam, or with parathas.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.