Skip to content
Back to your kitchen
Pondicherry Lamb Uttapam
🇮🇳 Indian

Pondicherry Lamb Uttapam

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Pondicherry cooking — Pondicherry Lamb Uttapam brings a dahi-wali touch with a classic uttapam finish. About 75 minutes from fridge to table.

Prep 25 min Cook 50 min Serves 6 Hard

Ingredients

  • Yogurt1 cup, whisked
  • Saltto taste
  • Onion1, finely chopped
  • Tomato2, chopped
  • Vegetable Oil2 tbsp
  • Lamb500 g, cubed

Optional extras

  • Ghee1 tbsp
  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

  8. 8

    Rest a minute, then serve hot.

Chef's tip

Taste and adjust salt just before serving.

Cook it with your pantry → Share this page: /dish/33410