Ingredients

• 3 lb lamb with or without bones (cubed)
• 3 lb onions, chopped
• 25 dry red chillies
• 1/4 cup olive oil
• 1/2 cup water

How to Make Lamb chinthamani

• Heat oil in a large pressure cooker. When the oil gets smoking hot, tear the dry red chillies into half and add them to the hot oil. Let them sizzle and cook for 60 seconds.
• Throw in the onions and a little salt. Cook on low flame for 10 minutes until the onions brown.
• Finally, add the cleaned and cubed lamb and water. Mix well to combine.
• Cover the pressure cooker with the lid and cook for 8-10 whistles.
• Once the steam has settled down, open the lid and slowly shift the lamb pieces to a clean container leaving behind the liquid.
• Turn on the stove to high and reduce the liquid to less than half the amount or until it turns syrupy.
• At this point, mix in the cooked juicy lamb, cover and slow cook in a large cooking pot for 45-60 minutes, stirring every now and then.
• Serve hot with rice, ghee and yogurt.
• Recipe courtesy: Food for 7 Stages of Life