Chettinad Recipes
Chettinad Mutton Curry Recipe
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| Prep Time | 15 minutes |
| Cook Time | 75 minutes |
| Servings |
people
MetricUS Imperial
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Ingredients
- 3 tblspn Oil
- 20 sliced thinly Shallots (Sambar Onions)
- 2 slit green chilli
- 2 sprigs Curryleaves
- 2 tblspn ginger garlic paste
- 3 large tomatoes chopped finely
- Salt to taste
- 1 tsp Turmeric Powder / Manjal Podi
- 1/2 kg Mutton (lamb)
- Water as needed
- Coriander Leaves a handful finely chopped
Whole Spices
- 1 stick inch Cinnamon / Pattai
- 2 Cardamom pods / Elakai
- 3 Cloves / Krambu
- 1 tsp Fennel Seeds / Sombu / Saunf
For Chettinad Spice Powder
- 6-8 Dry Red Chilli or to taste
- 4 tblspn Whole Coriander Seeds / Mullu Malli
- 5 stick Cinnamon stick/Pattai
- 1 tblspn Fennel Seeds / Sombu / Saunf
- 1 tblspn whole peppercorns
- 1 tsp Cumin Seeds / Jeerakam
- 5 Cardamom pods / Elakai
- 1 Star Anise
For Coconut Masala
- 1 cup Coconut
- 1 tblspn Fennel Seeds / Sombu / Saunf
Ingredients
Whole Spices
For Chettinad Spice Powder
For Coconut Masala
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Instructions
- Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
- Heat a kadai. Dry roast all the spices given till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
- Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them sizzle for a min.
- Add in shallots, green chillies and curry leaves. Saute till light golden.
- Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric powder and mix well.
- Add in tomatoes and saute till they are completely mushed up.
- Add in the spice powder and toss well. Add in the washed mutton pieces and add some water.
- Now if you are making this in pressure cooker then cover it up and cook for 5 whistle, simmer the flame for 15 to 20 mins. Turn the heat off and let the pressure go all by itself.
- Now open the cooker and add in coconut masala, more water if needed and mix well.
- Cover and simmer for 15 to 20 mins till the oil separates on top.
- Add in coriander leaves and mix well.
- Serve this curry over rice or roti.
Recipe Notes
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