Lamb Chinthamani A South Indian Speciality

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   Pressure cooker method: 1.

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   Heat oil in a large pressure cooker.

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   When the oil gets smoking hot, tear the dry red chilies in half and add them to the hot oil.

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   Let them sizzle and cook for 60 seconds.

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   2.

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   Throw in the onion and a little salt.

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   Cook on low flame for 10 minutes until the onion browns.

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   Finally, add the cleaned and cubed lamb and water.

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   Mix well to combine.

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    Cover the pressure cooker with the lid and cook until you hear 8-10 whistles.

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    3.

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    Once the steam has settled down, open the lid and slowly remove the lamb pieces to a clean container, leaving behind the liquid.

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    Turn the stove on to high and reduce the liquid to less than half the amount, or until it turns syrupy.

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    At this point, mix in the cooked lamb and cook for a further 2-3 minutes.

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    Traditional slow cooking method: Cook in a large cooking pot.

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    Follow the same steps as in the previous method but instead of the letting the pressure cooker whistle, cook the lamb covered for 45-60 minutes, stirring every now and then.

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    Then proceed as directed.

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    Serve hot with rice, ghee and yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.