Vegetable Oil – 1, Cinnamon – 1”stick, Cardamom-4nos, Clove-4nos, Bay leaves – 2nos, Onion Grated – 300 gms, Chopped garlic – 2 tbsp, Grated ginger – 3tbsp, Lamb cubes – 1 kg, Coriander powder – 3 tbsp, Tomato puree – 600 gms, Kashmiri chili powder – 1tbsp, Turmeric – 1tbsp, Curry leaves, Tamarind pulp-4tbsp, Coconut milk – 1/2 cup


*Cashewnut – 50 Gms

*Coconut Grate-50gms

MERIYAL MASALA –yield – 8-10 ports

Coriander seeds 50 gm, Cumin seeds- 5gm, Green cardamom- 5gm, Cloves -3gm, Mace-2gm, Star anise-2nos, Cinnamon-5gms, Bay leaf – 2nos, Red chilies whole-5no’s


Crushed pepper corns-1tbsp, Chopped coriander – 1cup, Ginger juliennes – ½ cup, Ghee – 3 tbsp.


  1. Heat the vegetable oil in a heavy bottom pan. Splutter whole spices (cinnamon, green cardamom, clove). Add onion, cook till golden brown.
  2. Once the onions are done, add, chopped garlic, grated onions, lamb cubes, stir around to sear the meat on a medium to high flame.
  3. Add coriander powder, salt & Curry leaves to lamb, mix gently, cover the pot and allow the lamb to cook on a low flame. Add little water in between if required.
  4. Once the lamb is cooked to 60%, stir in tomatoes, Kashmiri chili powder & turmeric powder. Continue cooking the lamb on a low flame with lid on.
  5. When the Lamb is soft enough & cooked add coconut & cashew paste Along with 4 tbsp of spice pwd, coconut milk& Tamarind pulp. Mix it gently & cook for another 5 minutes.
  6. Towards the end adjust seasoning with salt & add crushed peppercorns along with Chopped Corriander, ginger juliennes & ghee.


1-Roast the grated coconut in an oven till dry & golden brown in color.

2-Soak the toasted coconut & cashewnut in hot water for an hour & than blend them to a fine paste.


1-For Meriyal masala dry roast the spices & than grind them to a fine pwd.