Lamb Fry-Uppu Kari

This is yet another Chettinad delicacy mutton curry. Chettinad cuisine is very famous all over India and popular .The specialty of this lamb curry is the real taste of mutton is fully brought out without using any masala.No coriander powder or chili powder used.The hot taste needed is from whole red chillies and the garlic used only .

Ingredients

• Lamb meat(boneless) 300 g
• Pearl onion 20
• garlic 20 pods
• crushed ginger small piece
• Red chili 10
• Tomato 1
• salt to taste
• To saute
• Oil 3 tsp
• Fennel seeds 1 tsp
• Curry leaf 1 sprig

Method

Take a meat cut into small pieces,wash and keep aside. In a pressure cooker add the crushed ginger, onion and garlic pieces. Saute it well. Add the tomato pieces and saute it, then add the meat along with turmeric powder, salt and saute well for 6 to 7 minutes in low fire. Once the meat pieces have changed color add water and close lid cook it for 4 whistles.
 In a small pan season the curry items are oil, fennel seeds, curry leaf. Now break the chillies into halves and add to the oil.saute for a minute.
After the pressure releases,open the cooker and transfer the contents into a kadai and cook till the water content if any in the curry gets dried up. Usually this curry is made little dry so that it go well with rice and rasam. Add lemon juice if required.