Indian cuisine would not be complete without showcasing a succulent lamb dish, and there are so many to choose from. I have chosen a delicious recipe originating from the Chettinad region of South India.
One of the distinctive spices in chettinad cooking is stone flower, unusual and fragrant! You will see this spice in action here. Make this with a potato spinach subzi, coriander seed carrots, a wonderful chettinad sauce and a delicate raita.
The flavours will keep coming at you for sure. Tasty succulent and delicious!
As ever, I really do hope you enjoy it. Keep cooking!