Garlic and Roasted Coriander flavored Lamb curry

This curry also known as Thaali salna is made in the Southern towns of Tamilnadu, India with Lamb, Garlic, roasted coriander seeds and other Indian spices.

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Preparation Time : 10 mins

Cooking Time : 45-60 mins

Serves : 4-5

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Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch

Ingredients :


  • Lamb/Mutton with bone - 600g - cut into big chunks
  • Oil - 4 tblsp
  • Cumin (Jeera) seeds - 1 tsp
  • Fenugreek (Methi) seeds - 1 tsp
  • Onion - 2 medium
  • Ginger-Garlic paste - 1 tsp (optional)
  • Garlic - 12 cloves + 7 small cloves for the end
  • Rice flour - 2 tsp
  • Water - as required
  • Salt - to taste

Spice powders:

  • Turmeric powder - 1/2 tsp
  • Chilli powder - 2 tsp

Ingredients to be roasted and ground:

  • Paraboiled Rice - 4 tsp
  • Peppercorn - 1 tsp
  • Coriander seeds - 3 tblsp

Method :
  1. Chop all the onion; Peel and crush the garlic.
  2. Heat a 4-5 ltr pressure cooker pan on a stove and add oil.
  3. When the oil is hot enough, add cumin seeds and methi seeds and fry for about 1/2 a minute.
  4. Add the chopped onion and 12 garlic cloves to the oil and stir for about 5-6 minutes on a medium heat until they become light brown.
  5. Add ginger-garlic paste and fry for about 2 minutes.
  6. Add all the spice powders, salt and lamb/mutton pieces and fry further for about 4-5 minutes.
  7. ** Add plenty of water upto the level of meat in the pan.
  8. ** Cover and leave the heat on medium.
  9. ** After the first whistle, reduce the heat to low and pressure cook for about 15 minutes.
  10. ** Switch off the stove and open the lid once the pressure is gone.
  11. Meanwhile, roast the rice and pepper corn on low-medium heat for about 3-4 minutes or until the rice becomes golden brown. Leave aside to let it become cooler. Grind it dry when they are cold enough.
  12. Roast the coriander seeds on a low-medium heat for about 7-8 minutes or until they are dark brown in colour. Take care not to burn them. Grind it dry into a smooth powder when they are cold enough.
  13. Combine the crushed pieces of 7 garlic cloves with the roasted and ground coriander. Add it to the curry.
  14. Add the ground rice and peppercorn to the curry. Stir well.
  15. Add rice flour and stir.
  16. Add water if the curry is too thick.
  17. Cover and let it simmer on low heat for about 7-8 minutes.
** - If the pressure cooker is not available, replace the steps7-10 above starting with the symbol ** with the following steps and continue to step 11 above.

  1. Add about 2l of water to the large saucepan of lamb, onion and spices.
  2. Put on pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a medium heat until the meat is tender enough. It might take about 1 hour 30 minutes or longer. Open the lid and stir few times and make sure there is enough water left.
  3. Switch off the pan after checking whether the lamb/mutton is tender.

Notes : Suitable for Rice/Butter/Ghee Rice/Idiyappam(String hoppers)/Idli/Dosai/Aappam. Cooking time of Lamb/Mutton varies due to many factors like fresh/frozen, lamb meat or mutton and the country where the meat comes from and the cooking stove. This is just an approximate time only.

Other Names : Thali Salna, Thali aanam, Thali curry


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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