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.
JoeNovember 13, 2012 at 6:49 pm
I love it. You are making me hungry. I’ll have to come visit you again so I can have some more of this fabulous and authentic cuisine.
KumarNovember 28, 2012 at 1:51 am
My all-time favorite!!!
AshwinDecember 25, 2012 at 5:57 pm
Awesome stuff. Yet to come across something more delicious and delightful.
GirishMarch 2, 2013 at 4:41 pm
Abhi mutton kharidne jaa raha hoon
Going to make this for lunch
GirishMarch 16, 2013 at 12:56 pm
Followed the recipe verbatim. Came out perfect. I can now say the search for good mutton curry is finally over.
The curry is at its best the next day
Thank you for sharing the recipe
Meant to post this a lot earlier..)
RajeshMarch 17, 2013 at 6:38 am
Excellent Girish, glad to hear that it came out well. It does taste better the next day once the meat has had time to absorb all the spices.
AkshataApril 1, 2013 at 10:19 pm
Hi! What cut of meat do you use? Mutton chops? Boneless? Shoulder? I would love to try this recipe, but given my previous luck with cooking mutton I would like to make sure I start it correctly!
AparnaApril 2, 2013 at 10:06 am
Hi Akshata, we use leg usually, you can give it a shot with boneless mutton pieces too!