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.
Ingredients
- 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
Instructions
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.
8 Comments
Joe
November 13, 2012 at 6:49 pmI 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.
Kumar
November 28, 2012 at 1:51 amMy all-time favorite!!!
Ashwin
December 25, 2012 at 5:57 pmAwesome stuff. Yet to come across something more delicious and delightful.
Girish
March 2, 2013 at 4:41 pmAbhi mutton kharidne jaa raha hoon
Going to make this for lunch
Girish
March 16, 2013 at 12:56 pmFollowed 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..)
Rajesh
March 17, 2013 at 6:38 amExcellent 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.
Akshata
April 1, 2013 at 10:19 pmHi! 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!
Aparna
April 2, 2013 at 10:06 amHi Akshata, we use leg usually, you can give it a shot with boneless mutton pieces too!