Chettinad Mutton Curry / Mutton Gravy

Posted by Angela Steffi on 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
3	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
2	Bay leaves
1/4 tsp	Mustard seeds
1(250 g)	shallots
1 Tbsp	Ginger Garlic paste
1	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)