In this quick version of the classic Chettinad recipe, we cooked juicy lamb in a spicy curry with masala, tomatoes, and grated coconut.
Pair this rich curry with rice or flatbread for a real Indian-style meal.
In a skillet, sizzle the oil with onions, garlic, grated ginger, and chillies for 3 minutes.
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Then, add masala, turmeric, grated coconut, and lamb. Cook covered for 10 minutes.
Now, pour half a glass of water and add diced tomatoes. Simmer for 20 minutes and season with salt and pepper.
Once ready, drizzle with lemon juice and garnish with chopped coriander.