Name: Chettinad Mutton Curry recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 600 gms. mutton on bones, cut into small pieces; 3 tbsp. oil; 1 tsp. fennel seeds (saunf); 1 Onion, chopped; 1 tbsp. garlic, chopped; 1 Tomato, chopped; 1/2 tsp. turmeric powder; Salt to taste; 1 tbsp.; red chili powder; 1 tbsp. roasted Coriander powder; 2 tbsp. fresh grated coconut; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. fenugreek seeds; 8-10 sambar onion; 2 green chilies, cut into half; 1 tsp. tamarind paste, diluted with 1/2 cup water; 1 sprig curry leaves; 1 tbsp. coriander leaves, onion rings & chopped tomatoes to garnish

ABOUT Chettinad Mutton Curry RECIPE

This is a traditional Mutton Curry prepared in the Chettinad style. Chettinad is a region from the southern Indian state of Tamilnadu, well known for its spicy and tangy gravies and curries especially in the non-vegetarian dishes. This is a delicacy which is much relished with plain steamed rice.

Ingredients Serving: 4

600 gms. mutton on bones, cut into small pieces
3 tbsp. oil
1 tsp. fennel seeds (saunf)
1 Onion, chopped
1 tbsp. garlic, chopped
1 Tomato, chopped
1/2 tsp. turmeric powder
Salt to taste
1 tbsp.; red chili powder
1 tbsp. roasted Coriander powder
2 tbsp. fresh grated coconut
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. fenugreek seeds
8-10 sambar onion
2 green chilies, cut into half
1 tsp. tamarind paste, diluted with 1/2 cup water
1 sprig curry leaves
1 tbsp. coriander leaves, onion rings & chopped tomatoes to garnish

Instructions

Pressure cook the mutton in 2 cups water, salt and 1/4 tsp. turmeric powder for 25 minutes on low flame after the 1st whistle. Keep aside.
Dry roast the coconut till light golden in colour. keep aside.
Heat 1 tbsp. oil in a pan & saute the fennel seeds for a few seconds.
Add the garlic followed by the onions and saute till light brown.
Add the onions and fry till well mashed up.
Add the remaining turmeric powder, coriander powder, red chili powder & the roasted coconut. Add 1/2 cup water & grind to a paste. Keep aside.
Heat remaining oil in a pan & saute the mustard seeds, cumin seeds and fenugreek seeds till they stops spluttering.
Add the sambar onions and green chilies. Saute for a minute.
Add the ground paste & saute till the oil separates.
Add the boiled mutton, tamarind & curry leaves and simmer, covered for 10-12 minutes till the gravy thickens.
Serve, garnished with coriander leaves, chopped tomatoes onion.

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