Lamb fry

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. Number  coriander powder or chili powder used.The hot taste needed is from whole red chilies and the garlic used only.

Ingredients

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

Method

Take a meat cut and into small pieces,wash and keep aside. 
In a pressure cooker add  3 tsp oil 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 4 minutes in low fire. Once the meat pieces have changed color add water and close lid cook it for 4 vessels.
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.