Chettinad Iraichi Kulambu - Maunika Gowardhan

Method Blend the spice powder in a grinder to a fine mix and set aside. Heat the oil in a large heavy bottom sauce pan over a medium heat. Add the bay leaves, cinnamon, fennel and urad dal Fry for a few seconds and add the curry leaves along with the onion. Fry for 4 minutes and stir well as they begin to soften. Add the tomatoes and soften for 3 minutes Add the ginger and garlic frying for a minute. At this stage add the turmeric and chilli powder along with the lamb. Fry for a minute stir well to coat the lamb in the masala for 2-3 minutes Add the tomato puree and season to taste. Stir well and add the stock. Bring to a boil, add the spice powder and stir well. Simmer for 45 minutes over a low heat with a lid on At this stage add the garam masala and continue simmering without the lid for 17-18 minutes. stir half way through making sure it doesn’t stick to the bottom of the pan. Serve with paratha and salad