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Chettinad Mutton Curry / Mutton Gravy

Written By Angela Steffi on Thursday, July 21, 2016 | 12:00:00 PM

I make Lamb recipes very often,this is one of my mom's secret recipe Chettinad mutton curry.In this recipe we are going to use whole spices to make chettinad masala which is going to be more flavorful and is a spicy companion for rice and rotis..Chettinad masala is a freshly made blend of roasted spices. The meat is so tender and juicy that it melts in your mouth !!!!


Serving Size: 6

Preparation Time : 45 mins
Difficulty: Spice Level:
Quantity INGREDIENTS
1 kg Mutton / Lamb

For Chettinad Masala
1 tsp oil
1 inch Cinnamon stick
cardamom pods
3 cloves
1 tsp Cumin seeds
1 tsp fennel seeds
4 Dry Red Chilies
1 Tbsp coriander seeds
3 Tbsp grated coconut
5 Cashews

For mutton gravy
2 Tbsp Oil
Bay leaves
1/4 tsp Mustard seeds
1(250 g) shallots
1 Tbsp Ginger Garlic paste
tomato
1/2 tsp Turmeric powder
1-2 Tbsp Red Chili Powder
Handfull coriander leaves
1 cup Water

Salt to Taste


Cooking Method



Step 1) To make chettinad masala roast cinamon stick, cardamom, cloves, fennel seeds, cumin seeds, coriander seeds, dry red chilies ,grated coconut ,5 cashews in 1 tsp of oil for 2 minutes on a medium heat and grind it to a smooth paste



Step 2) In a pan heat some oil, add some mustard seeds 2 bay leaves and add some shallots (small onions) Shallots adds a unique taste to the mutton curry.Especially in Chettinad Cuisines they use shallots than regular onions add some salt and cook for 2 minutes once the shallots are golden add ginger garlic paste and cook for two more minutes


Step 3) Add chopped tomato and then add the masalas turmeric powder, chili powder and also add the freshly ground chettinad masala(in step 1)


Step 4) add the mutton pieces and mix it well with the masalas and transfer it to a cooker,add water (enough to cook the mutton pieces) if you want the gravy to be thick add less water and cook for 4 whistles on a medium heat (or until the meat is well cooked)
Step 5) Once the mutton is well cooked add some chopped coriander leaves and turn off the heat
you can see the oil oozing out(yummylicious)







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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

8 comments :

  1. Angela which chillies do you use? can i use kashmiri?

    ReplyDelete
  2. Hi Roanne, Kashmiri chilies only gives good color and it wont be spicy,If you like your gravy less spicy then add kashmiri chili.(But I always prefer to use hot chilies)

    ReplyDelete
  3. hmm ive got bedki chillies and kashmiri... im nt sure what are hot chillies...do they hv another name?can i get them in the indian store?

    ReplyDelete
    Replies
    1. Hi Roanne I think Bedki Chilies (Guntur Chilies) are spicier,These chilies are from the states of Andra Pradesh so this will be spicier than Kashmiri Chilies.

      Delete
  4. Angela
    Your recipes rock. The mutton gravy was delicious.
    I have followed the recipe to the T and the end result was just Yummy.
    God bless you.

    ReplyDelete
    Replies
    1. Thank you so much for sharing your feedback, I am glad that you liked :)

      Delete
  5. Hi mam.. I tried your mutton ghee roast. It was amazingly tasty. I have a question. Should I add 250 g of chopped shallots or whole?

    ReplyDelete
  6. This is indeed a wonderful recipe. My mom loves it. The only thing is the coconut burns too quickly. Thanks again for sharing this recipe.

    ReplyDelete