Chettinad Mutton Gravy | How to make Chettinad Mutton Gravy

By Jayanthy Asokan  |  11th Mar 2018  |  
5 from 1 review Rate It!
  • Chettinad Mutton Gravy, How to make Chettinad Mutton Gravy
Chettinad Mutton Gravyby Jayanthy Asokan
  • Prep Time

    5

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

10

1

About Chettinad Mutton Gravy Recipe

Chettinad recipes has it's own versatile style of using spices which makes their recipes has it's own unique in cuisine.Chettind mutton gravy is made with fried pepper corns, cummin, cloves, cinnamon, fennel, onion, ginger,garlic and coconut. The spices are ground and added to mutton and pressure cooked for 15 minutes. Garnish it with curry leaves and can consume it with plain white rice and rotis.

Chettinad Mutton Gravy

Ingredients to make Chettinad Mutton Gravy

  • Mutton (goat meat) 1/2 kg
  • onion 2
  • tomato 1
  • pepper corns 4teaspoon
  • Cummin seeds1/2 teaspoon
  • fennel seed 1/2 teaspoon
  • cloves 2
  • cinnamon 1/2inch
  • ginger 1/2 inch
  • Garlic cloves 3
  • turmeric powder 1/4 teaspoon
  • oil 4 teaspoon
  • curry leaves 2 sprigs
  • salt to taste
  • coconut shredded 1/4 cup
  • water 3 Cups

How to make Chettinad Mutton Gravy

  1. Heat 1 teaspoon of oil in a wok on medium flame. Add pepper corns and let it splutter.
  2. Add other spices and roast for two minutes.
  3. Add chopped onions, garlic, ginger and coconut and saute for a minute with the other spices together. Switch off the flame and let it cool. Blend well in a mixer.
  4. Heat oil in a pressure cooker and add onion and saute well. Add tomatoes and ground masalas to it. Saute a minute. Add mutton to the masalas with turmeric powder and salt to taste with 3 cups of water and cook for 15 minutes.
  5. Transfer cooked mutton in a wok for 10 minutes and garnish it with curry leaves. It's ready to serve with hot rice or rotis.

My Tip:

Roast pepper corns well.

Reviews for Chettinad Mutton Gravy (1)

Hema Mallik8 months ago

Superb recipe.
Reply
Jayanthy Asokan
8 months ago
Thank you Hema Mallik.