Chettinad mutton gravy

CHETTINAD MUTTON CURRY

INGREDIENTS

  • Mutton with bones – ½ kg
  • Oil – 1 tbsp
  • Onion finely chopped – 1
  • Tomato finely chopped – 1
  • Curry leaves – few
  • Ginger garlic paste – 1 tbsp
  • Fresh coconut – ½ cup [ thickening agent ]
  • Pepper corns – 1 tsp
  • Jeera – 1 tsp
  • Coriander seeds – 2 tbsp
  • Fennel seeds – 1 tsp
  • Roasted fennel seeds – 1 tsp
  • Red chilli – 6 or 7 or as per taste
  • Garam masala pwdr – 1 tsp
  • Turmeric pwdr – ½ tsp
  • Red chilli pwdr – 1 tsp or as per taste [ adjust accordingly as we are adding whole red chilli and pepper also ]
  • Finely chopped coriander leaves to garnish
  • Salt to taste

PREPARATION

  1. Clean ,cut ,wash and rinse the mutton pieces .Soak in water for 10 mins to get rid of excess blood. Rinse ,drain and keep aside .
  2. Dry roast red chilli + coriander seeds + fennels seeds + jeera + peppercorns one by one .Cool it and grind it into fine pwdr .[ you can use oil also to roast the masalas ]
  3. Grind the coconut + 1 tsp roasted fennel seeds into a fine paste by adding little water. [if you want , you can roast the coconut also till golden brown for more flavour ]

METHOD

Heat oil in a cooker ,add onion + curry leaves and fry till light brown .

Add ginger garlic paste and fry  till raw smell leaves.

Add tomatoes and fry till oil separates .

A dd the grounded masala pwdr + turmeric + garam masala pwdr + salt .

Add the mutton ,mix well  and stir fry for a minute ,so that all the masalas blend well with the mutton .

Now add required water – 1 or 1½  cup .

Cover the cooker and cook till it is done .

COOKING TIME DEPENDS  – on the quality of the mutton .In some cooker, it just takes 3 whistles and in some more than that. Also cooking time ,depends on the size of the mutton pieces.

What I did is –  Cook on high flame till 1 whistle later ,lower the flame to lowest and cook for 18 – 20 minutes .

After the pressure is released ,  open the cooker and add the coconut paste +  little water. [ water as per the consistency you want ]

Simmer on low flame for a minute or 2 and off the flame .

Garnish with coriander leaves .

Serve hot with  rice / idli / dosa / indian breads

chettinad mutton curry

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