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Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry

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Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry Recipe, How To Make Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry Recipe

This is yet another Chettinad delicacy mutton curry. Chettinad cuisine is very famous all over India and relished with so much joy by all spicy eaters.

Lamb Fry Chettinad Uppu Kari which literally means Salted Mutton curry is yet another fantastic Chettinad Mutton curry delicacy. Chettinad<... Read More..

About Recipe

How to make Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry

(30 ratings)
85 reviews so far
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : February 13, 2019

Ingredients used in Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry
• Lamb meat (boneless) - 300 grams.
• Shallots (sliced) - 20 numbers.
• Garlic (crushed) - 12 cloves.
• Ginger (chopped) - 1 tea spoon.
• Red chilies small / ramnad chilies - 10 numbers.
• Tomatoes (chopped) - 1 number.
• Oil - as required.
• Fennel seeds (crushed / whole) - 1 tea spoon.
• Curry leaf - 1 spring.
• Salt - to taste.
• Water - as required.
  • Cut meat into small pieces, wash them and keep aside.
  • In a pressure cooker, add fennel seeds, chopped ginger, crushedgarlic along with half of small red chilies and sliced shallots and saute it well.
  • Then add meat and saute it for another 1 minute.
  • Add the chopped tomatoes along with water and salt (to taste) to the above cooker pan, let it cook on slow flame with closed lid till 4 whistles. Keep aside.
  • In a pan, add oil, when oil is hot, add small red chilies and saute it for about a minute.
  • In it, add curry leaves, other half of sliced shallots, salt and cook it till shallots turn light brown in color.
  • Now, to reduce extra moisture in mutton, cook it for about another 3-4 minutes.
  • Later, transfer this mixture into the above tempering pan and saute it.

Delicious Lamb Fry is now ready to serve.

Cooking with images


Lamb Fry Chettinad Uppu Kari which literally means Salted Mutton curry is yet another fantastic Chettinad Mutton curry delicacy. Chettinad cuisine is very popular all over India especially South India. Chettinad cuisine is synonymous for its spicy, fiery hot delicacies which is a treat to the Indian palate. The speciality of this Lamb fry is bringing out the real taste of mutton without using any extra spices or masalas.  This dish is made with just a combination of few ingredients like the whole red chillies, garlic, fennel seeds, curry leaves and pearl onions. No coriander powder or chilli powder is used.

Shallots or pearl onions are extensively used in making of a variety of savory dishes in Chettinad. It gives a unique flavor to the dish making it just exceptional to taste. Basically most of the Chettinad food are non-vegetarian dishes prepared with an assortment of ingredients mainly hot and pungent spices. Chettinad dishes are said to be the spiciest of all the South Indian recipes.

The aroma and presentation are also quite alluring and palatable. This cuisine comes from the Chettinad region located in Tamil Nadu where Chettiar (mostly consisting of mercantile traders) is the main South Indian community that makes this cuisine immensely popular around the world. A simple Lamb fry can be cooked in various ways. Traditionally a lip smacking Indian Mutton fry is a mélange of flavours made with fresh peppercorns, garlic and cumin seeds nicely coated around the mutton pieces.

It is a dry dish and goes well with chapatti, roti, naan or even best with hot rice and rasam. The mix of fennel seeds and fresh curry leaves gives a nice aroma and earthy flavors to this fantastic Lamb fry. This recipe is one of the best mutton variations with some awesome flavors enduring around.

How to prepare Lamb Fry Chettinad Uppu Kari (Salted Mutton Curry):


Lamb meat, boneless       -       300 gms

Pearl Onions                    -       20 nos

Garlic pods                      -       20 nos

Ginger, crushed               -       2 small pieces

Whole dry Red Chillies     -       10 nos

Tomato                            -       1 no

Salt                                  -       to taste For Sauteeing

Oil                                    -       3 ttbsp

Fennel seeds                    -       1 tbsp

Curry leaves                     -       1 sprig


  1. Take meat, cut into small pieces, wash and keep aside.
  2. In a pressure cooker, add crushed ginger, onion and garlic pieces and sauté well. Add tomato pieces and sauté.
  3. Add meat along with little turmeric, salt and sauté all the ingredient. Cook over low fire for about 6 to 7 minutes.
  4. Once the meat pieces discolor, add water and close lid and cook until you get 4 whistles.
  5. In a small pan, add little oil and season curry leaves and fennel seeds. Break whole red chillies into two halves and fry in the oil for a minute.
  6. Once the pressure is gone, open the pressure cooker and transfer the contents into the kadai and cook until the moisture is dried up.
  7. Usually curry is slightly dry and is served with rice and rasam.

The lamb fry is an ideal side dish preferably paired with a mild flavored dish in order to appreciate wholly the distinct flavors of the meat and pepper in this dish. It’s a zesty mix of ginger, garlic, whole red chillies, fennel seeds and curry leaves that gives a zing to this magnificent dish. Make sure your spices are fresh which gives maximum flavor to the succulent juicy chunks of meat.

This lamb fry is one of the classic and amazing dishes that make your palate and taste buds crave for spicy and tangy flavors. To get hold of some of your favorite recipes, do click on

You could always reach me at my below links: My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma

Enjoy Cooking! Keep Smiling…


Comments & Reviews


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Recent comments

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SURAJ DEWANGAN Posted on Thu Nov 28 2013

nice one chef?

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ummmomen Posted on Thu Nov 28 2013

thank you for the video. I will try it today. it looks tasty & simple to cook.?

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Halid Mohamed Posted on Thu Nov 28 2013

Awesome dish chef.. Thanks for sharing.?

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Gnanavel Thandapani Posted on Thu Nov 28 2013

resembles like pallipalayam chicken preparation.?

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shweta patil Posted on Thu Nov 28 2013

Thanks chef?

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siddique oh Posted on Thu Nov 28 2013

Good chaf sanjay?

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fireonice233 Posted on Thu Nov 28 2013

As Leonardo Da Vinci once said, simplicity is the ultimate sophistication! This dish is extremely tasty and even has the potential to make the entire Chettinad area consider making some amendments to their recipes. Nicely done and thanks for sharing.

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kumbackquatsta Posted on Thu Nov 28 2013

more lamb recipes?

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Islam is the best Posted on Thu Nov 28 2013

Thanks for you really valuable tips keep the food u cook......... really i made many dishes using ur videos.. let me try tomarrow insha allah.... ?

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trinisuprazee Posted on Thu Nov 28 2013

definitely a lover of red meat. can't eat it unless it had parents or a face! :o) ?

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surendra thakur Posted on Thu Nov 28 2013

love it chefsimply ..........super?

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Faisal Mushtaq Posted on Fri Nov 29 2013

Vah g Vah Zabardast :)?

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