Lamb coconut fry

Lamb coconut fry also known as Podikkari is made by stir frying the lamb chunks with chilli and coconut.

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Preparation Time : 5 mins

Cooking Time : 30-45 mins

Serves : 3-4

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Main Ingredient : Lamb/Mutton
Recipe Type : Dinner Lunch

Ingredients :


  • Boneless Lamb - 500g - cut into small chunks of 1-2 cm
  • Oil - 5 tblsp
  • Cinnamon - 3 cm long strip
  • Cloves - 2 (optional)
  • Onion - 1/2 small
  • Ginger-Garlic paste - 3 tsp
  • Chopped coriander Leaves - 2 tsp for garnishing
  • Water - as required
  • Salt - to taste

Spice powders:

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

Ingredients to be ground:

  • Grated coconut - 3 tblsp heaped

Method :
  1. Chop the onion. Grate the coconut and grind it with little water into a smooth paste. Leave it aside.
  2. Heat a pressure cooker pan on a stove and add 1 tablespoon of oil. Leave the rest of the oil for frying in the end.
  3. When the oil is hot enough, add cinnamon and cloves and fry.
  4. Add chopped onion to the oil and saute for few minutes on a medium heat until they become translucent.
  5. Add ginger-garlic paste and fry for about a minute.
  6. Add all the spice powders, salt and mutton pieces and fry further for about 3-4 minutes.
  7. ** Add about 1/3 cup of water to 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 12 minutes.
  10. ** Switch off the stove and open the lid once the pressure is gone.
  11. Heat a non-stick frying pan.
  12. Add rest of the oil.
  13. Add the ground coconut and water from the cooked meat. Let it boil on medium heat for until all the water is evaporated.
  14. Add the cooked meat now; Let it fry now on low heat for about 7-8 minutes or until the meat is well roasted with coconut and becomes dry like the one on the picture. Take care not to burnt it or make it too dry. Meat tastes good only if it is moist.
  15. Garnish with coriander leaves.

** - If the pressure cooker is not available, replace all the steps 7-10 starting with the symbol ** with the following steps and continue to step 11 above.

  1. Add about 1l of water to the saucepan of mutton.
  2. Put on pan on high heat. Once the water starts boiling, simmer it; Cover and cook on a low heat until the meat is tender enough.
  3. Open the lid and stir few times and make sure there is enough water left for the meat to be cooked; If there is not enough water left, add more warm water and let it cook.

Notes : Suitable for Rice with Sambar or Bisibella baadh. 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 : Podikkari


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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