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Manipal Festival Lamb Thalassery
🇮🇳 Indian

Manipal Festival Lamb Thalassery

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Manipal cooking — Manipal Festival Lamb Thalassery brings a thalassery touch with a classic seekh finish. About 65 minutes from fridge to table.

Prep 15 min Cook 50 min Serves 6 Hard

Ingredients

  • Onion1, finely chopped
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Lamb500 g, cubed
  • Red Chili Powder1 tsp

Optional extras

  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

  7. 7

    Adjust seasoning and serve.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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