Hunter Food

The Only Place Indian Restaurant
Now with two locations, Stockton Street, Nelson Bay and High Street, Maitland, the
award-winning Only Place Indian Restaurant can be enjoyed twice as much. With
authentic Indian cuisine and eclectic decor both restaurants are a great place to
enjoy a meal with family and friends.
LAMB CHETTINADU
1/2 kg diced lamb
1 tablespoon yoghurt
1 teaspoons garlic paste
1 teaspoons ginger paste
2 teaspoons coriander powder
1 teaspoon cumin seed powder
1/2 tablespoon cashews
1/2 tablespoon poppy seeds
1 teaspoon peppercorns
2-3 dried red chillies
(adjust according to your taste)
1 teaspoon turmeric powder
1 tablespoon vegetable oil
2 onions finely chopped
1 teaspoon finely shredded ginger to
garnish
salt to taste
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Marinate the lamb in a mixture of yoghurt, garlic and ginger paste.
Cover and refrigerate for 2 hours.
Soak the poppy seeds and cashews in hot water for 30 minutes.
Combine the soaked poppy seeds and cashews along with fennel
seeds, peppercorns and red chillies and blend into a smooth paste.
Heat oil in a large saucepan, add the finely chopped onions, and cook
stirring until browned slightly. Once the onions are soft, add turmeric,
coriander and cumin powder.
Add the marinated lamb to this mixture and simmer with a lid on for 30
minutes. Stir lamb occasionally, if it sticks to the bottom of the pan, add
a little more water.
When the lamb has cooked for about 30 minutes, add the poppy seeds
and cashew paste along with salt to taste. Then simmer for five minutes.
Garnish with finely shredded ginger. Serve with steamed basmati rice
and pappadums.
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