Tribe Verified· 150-year-old Old Bangalore family recipes

Bannur Lamb: Old Bangalore Naati Specialities

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Bannur Lamb is the hero of my kitchen—a breed from Mandya famous for its high intramuscular fat and deep flavour. I use 150-year-old family recipes to slow-cook this premium meat in its own rendered fat, without a drop of vegetable oil.

A close-up look at my Bannur Mutton Palav. I cook the basmati rice in a rich mutton broth and freshly squeezed coconut milk, using only the rendered fat from the lamb, never oil, for an authentic, deep flavour.

My Bannur Mutton Chops Pepper Fry is a simple yet powerful dish. I use fatty, tender chops from a Bannur Lamb and cook them with traditional home-blended spices and a generous amount of freshly ground organic pepper.

This is my Khaima Unde Saaru, a flavour bomb of a curry made with hand-minced Bannur mutton meatballs. The gravy is enriched with bone marrow and a secret blend of homemade spices, making it earthy and deeply satisfying.

My Bannur Mutton Saaru is a rich and luscious curry that defines the Old Bangalore Naati style. I use fatty, succulent cuts from the neck, shoulder, and chest of the lamb, slow-cooked with traditional spices.

For the adventurous diner, I prepare Mutton Spare Parts Masala. This dish uses various organ meats, cooked in a thick, spicy masala, offering a unique and authentic taste of traditional nose-to-tail eating.

This is my take on the Chettinad classic, Uppu Kari, made with tender shoulder cuts of fatty Bannur Lamb. The meat is slow-cooked in its own fat with minimal spices, letting the quality of the lamb shine through.

My signature Karnivore Bannur Mutton Fry features tender chunks of lamb shoulder slow-cooked in its own fat. The meat is tossed in a coriander-rich naati masala until it's juicy, succulent, and loaded with flavour.

This is my Bannur Mutton Pepper Roast, where juicy morsels of lamb shoulder are cooked in their own fat. The generous coating of pepper and spices makes this an addictive accompaniment to any meal.

Inspired by my travels to Old Delhi, this is my Bannur Lamb Ishtew. I slow-cook the lamb for hours with freshly ground spices until the meat is falling off the bone, creating a rich and sinfully delicious dish.

My version of Nalli Nihari uses tender lamb shanks, slow-cooked overnight to create a rich, aromatic, and deeply flavourful stew. It's a classic dish, perfect for soaking up with some bread.

About The Bannur Lamb Showcase

Because I source certified Bannur Lamb, these dishes have a richness that is distinct from regular mutton. You will notice the texture is fatty, succulent, and falls right off the bone. When you order, remember that these are slow-cooked in the lamb's own fat, which makes the gravies dense and robust rather than the lighter, oil-based curries you might be accustomed to.

150-year-old Old Bangalore family recipes — Approved by the tribe

Karnivore Kitchen by Kalyan

Pop-up experiences in Bengaluru, Chennai & Delhi NCRStarts from ₹1,100 Per Person

I am Kalyan Gopalakrishna, and Bannur Lamb is not just an ingredient to me—it is 150 years of family history. I built Karnivore Kitchen to make sure this hyper-local, nose-to-tail way of cooking from Old Bangalore stays alive. If you appreciate honest meat cooked the old-fashioned way, you are in the right place.