Chettinadu Mutton Curry
Today being the 4th Tuesday I am sharing a finger licking,Chettinadu style mutton curry for Tamizhar Samayal Tuesday event.
This version of mutton curry,is yet simple and flavorful with the freshly ground spice paste.You can serve this mutton curry with rice as well as rotis and parotas.Since I served it with rice made it slightly in thicker side.Lets move on to the recipe.................................
Basic Information
Preparation time 15 minutes
Cooking time 40-50 minutes
Serves 3(generously)
| Ingredient | Quantity |
|---|---|
| Mutton(with bones) | 1 lb(bite size pieces) |
| Onion(finely chopped) | 2 (medium size) |
| Tomato(finely chopped) | 2 (medium size) |
| Ginger &Garlic paste | 1 tbs |
| Turmeric powder/manjal podi | 1/4 tsp |
| Red chilly powder/milagai podi | 1/4 tsp |
| Curry leaves/karivepillai | 2 sprig |
| Coriander leaves/kothamalli | 1 tbs(chopped) |
| Lemon juice(optional) | 1-2 tsp |
| Salt | 2 tsp |
| Oil | 3 tbs |
To roast and grind
| Ingredient | Quantity |
|---|---|
| Red chilly/varamilagai | 4-5 |
| Coriander seeds/dhaniya | 1 tbs |
| Black pepper/milagu | 1 tsp |
| Cumin seeds/jeeragam | 1/2 tsp |
| Fennel seeds/sombhu | 1 tsp |
Grind to a fine paste
| Ingredient | Quantity |
|---|---|
| Coconut(grated) | 5 tbs |
| Poppy seeds/kaskasa | 1 tsp |
| Fennel seeds/sombhu | 1 tsp |
For the tempering
| Ingredient | Quantity |
|---|---|
| Cloves/lavangam | 4-5 |
| Cinnamon/pattai | 1 inch |
| Bay leaf | 1 |
| Cumin seeds/jeeragam | 1/2 tsp |
| Fennel seeds/sombhu | 1/4 tsp |
Method
- Heat a pressure pan or cooker with a tbs of oil and add a tsp of ginger-garlic paste,fry it for a minute.Add in the curry leaves,mutton pieces and saute it till the mutton changes it color.Add the red chilly powder and turmeric powder,a tsp of salt,mix it well.Add around 11/2-2 cups of water and pressure cook it for 4-5 whistles in a medium flame or till the mutton gets soft.
- Meanwhile heat a pan and dry roast the given ingredients till a nice aroma comes out.Grind it to a fine paste and set it aside.Also grind the coconut,fennel and poppy seeds to a fine paste along with little water separately,keep it aside.
- Heat a pan with remaining oil and do the tempering with the whole spices and saute the onion and curry leaves till transparent,add the ginger&garlic paste and fry it for a while.
- Add in the chopped tomatoes and cook it till mushy.Add the mutton stock and the ground masala paste,cook it for 4-5 minutes.
- Now add the mutton pieces and coconut paste,adjust the consistency with water,let it boil till the oil separates or it reaches the desired consistency.
- Finally sprinkle the chopped coriander leaves and put off the flame.Add the lemon juice if needed.
- Serve it with rice or parotta.
- The amount of spices given is for a medium spicier version.
- Original recipe calls for shallots but I used the regular onion,as shallots we get shallots rarely here.
- If there is no mutton stock left after cooking add around a cup of water as soon as pressure subsides.
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