Introduction: Chettinad Mutton Curry | Mutton Gravy | Indian Mutton Curry

Chettinad Mutton Curry is a classic Indian recipe, from the region of Chettinad* (Tamil Nadu, India) and is a very popular as a main course dish. It it little bit spicy but at the same time very delicious, yummy and can be enjoyed with Roti, Chapati, Naan or Steamed Rice.


For easy Audio and Video instructions please watch,

Step 1: INGREDIENTS

Picture of INGREDIENTS

INGREDIENTS

  • 1/2 kg Mutton / Lamb

Chettinad Masala

  • 1 tsp oil
  • 1 inch Cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 1/2 tsp Cumin seeds
  • 1/2 tsp fennel seeds
  • 2 Dry Red Chilies
  • 1/2 Tbsp coriander seeds
  • 2 Tbsp grated coconut
  • 2 Cashews


For mutton gravy

  • 2 Tbsp Oil
  • 1-2 Bay leaves
  • 1/4 tsp Mustard seeds
  • 2 medium Onions or 250 g shallots
  • 7-8 Curry leaves
  • 1/2 tsp Ginger Garlic paste
  • 1 tomato sliced or finely chopped
  • 1/2 tsp Turmeric powder
  • 1 Tbsp Red Chili Powder (Kashmiri red chilli powder)
  • Handfull coriander leaves
  • 2 Glass Water (As shown)
  • Salt To Taste

Step 2: Cooking

Picture of Cooking

  • Take a pan and heat one tbsp oil in it. Keep the flame to low.
  • Once hot, add ingredients mentioned under 'Chettinad masala' and heat for 2 minutes on low medium heat.
  • Switch off the flame.Once spices are cool,grind it to fine powder.Keep it aside till further usage.
  • Now take 2 tbsp oil in a cooker, wok or any heavy bottom cooking vessel.
  • Once hot add bay leaf and mustard seeds. Saute them for 45 secs to 1 min or till mustard seeds start cracking.
  • Add Onions followed by curry leaves on medium heat. Let them cook till onions start turning brown.
  • Add ginger garlic paste and saute for a minute or till the raw smell goes away.
  • Add tomato anfd green chilli and let them cook till they turn mushy.
  • Add turmeric powder, chili powder and also add the freshly ground chettinad masala.Mix it.
  • Let it cook for a minute or till oil starts seprating.
  • Add Salt and mix it.
  • Add the mutton pieces and mix it well with the masalas.
  • Let them cook for 5-6 minutes on low medium heat or till water from mutton almost dries up. Stir once to ensure it is not sticking to base.
  • Now add water upto level of mutton pieces so pieces are almost submerged.
  • Now close the cooker and cook for 4 whistles (One on high heat and 3 on low).
  • If cooking in wok then cover the work and let it cook till pieces are tender (15-20+ mins).
  • After whistles let the steam settle down naturally.
  • Open cooker and check if pieces are tender. If not then let it cook till they become tender.
  • Also let it cook till water escape out till your required gravy level.
  • Add fresh coriander leaves and give it a mix. Let it cook for a minute.
  • Turn off the flame.

Step 3: Serving

Picture of Serving
  • Transfer it to the serving dish.
  • Garnish it with Fresh Coriander leaves.
  • Enjoy it with Roti, Chapati, Naan or Steamed Rice.

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For easy Audio and Video instructions please watch,


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