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Sunday 24 May 2015

Chettinad Mutton Curry

          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. The gravy needs to be thickened to be had with naan / paratha. The chettinad masala can be prepared earlier and refrigerated to save much of the time. Serve this exotic dish, garnished with fresh coriander leaves and onion rings.

  • 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
  • 1 tbsp. red chili powder
  • salt to taste
  • 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 onions
  • 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

                   Pressure cook mutton in 2 cups water, salt & 1/4 tsp. turmeric powder for 
                   20-25 minutes on low flame after the 1st whistle. Keep aside.

                                Dry roast coconut till light golden in colour. keep aside.

                                Heat 1 tbsp. oil & saute fennel seeds for a few seconds.

                                Add garlic followed by .......

                                onions & saute till light brown.

                                Add tomatoes & fry till well mashed up.

                   Add remaining turmeric powder, coriander powder, red chili powder & 
                   roasted coconut. Add 1/2 cup water & grind to a paste. Keep aside.                                     

                    Heat remaining oil & saute mustard seeds, cumin seeds & fenugreek seeds
                    till they stops spluttering.

                                Add sambar onions & green chilies. Saute for a minute.

                                Add ground paste & saute till oil separates.

                      Add boiled mutton, tamarind & curry leaves & simmer, covered for 
                      10-12 minutes till gravy thickens.

                          Serve, garnished with coriander leaves, chopped tomatoes & onion.

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