Chettinad Mutton Curry
This is a spicy mutton curry from the Chettinad region of Tamil Nadu in South India. The heat of this curry comes from the pepper corns.
- 1 Kg (2.2 lbs) mutton
- 4 medium sized onions - finely chopped
- 2 tomatoes - finely chopped
- 2 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tsp pepper corns
- 1 tsp turmeric powder
- 1 tsp chilli powder
- Few springs of cilantro
- Salt to taste
- 4 tbsp oil
Marinate the mutton with 1 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder and a little salt. Keep aside for 30 minutes.
Heat a pressure cooker on medium heat with 2 tbsp oil and when the oil is hot, add the marinated mutton.
Stir fry for a little while and when meat exudes its juices, add very little water and cook the meat under pressure (4 "whistles" seems to work fine).
In a heavy based pan dry roast the peppercorns, cumin and coriander seeds until they are aromatic. Let the mixture cool down and then grind the spices to a fine power in a grinder.
Heat the remaining 2 tbsp of oil in a wok. Fry onions till golden brown.
Add the remaining 1 tbsp of ginger garlic paste and fry till it exudes oil.
Add the ground spices, remaining 1/2 tsp of turmeric powder and 1 tsp chilli powder and fry for a couple of minutes.
Add the chopped tomatoes and cook until the tomatoes are pulpy.
Now transfer the cooked mutton along with the stock to the wok and add salt to taste.
Cook the mutton for about 10 minutes and cook till the spices and the meat mix well together.
Garnish with coriander leaves.
Serve with white rice or chappatis.