Recipe: Eating on a Dime Mutton Chettinaad Gravy

Millie Benson

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Recipe: Eating on a Dime Mutton Chettinaad Gravy Delicious, fresh and tasty.

Mutton Chettinaad Gravy. Great recipe for Mutton Chettinaad Gravy. A famous delicacy all over in the state of Tamil Nadu. Originates from the southern part of the state and is more famous among the Chettiars community.

I prepared this in chettinad style of grinding fresh masalas and added to it.

This recipe I prepared along with my previous non veg recipe chettinad naatu kozhi gravy.

So he wanted to eat "Chettinad Mutton Curry" last week and here I was with him guiding his way through the recipe 🙂 Chettinad Lamb Curry Recipe

You can have Mutton Chettinaad Gravy using 28 ingredients and 10 steps. Here is how you cook that.

Ingredients of Mutton Chettinaad Gravy

It’s 5 tbsp of Coriander seeds.
It’s 2 tbsp of Fennel seeds.
You need 1 tbsp of Cumin seeds.
You need 2 Pods of green cardamom.
It’s 8 of dried red chillies.
Prepare 1 inch of long cinnamon stick.
It’s 2 tbsp of black pepper corns.
You need 1/2 cup of Fresh coconut - shredded.
You need 1/2 tbsp of Fennel seeds.
You need 1/2 tbsp of Poppy seeds.
You need 4 tbsp of Vegetable oil.
You need 2 tbsp of Ghee.
It’s 1 tsp of Cumin seeds.
You need 1 tsp of Fennel Seeds.
Prepare 1 inch of long cinnamon stick.
Prepare 4 of cloves.
Prepare 2 of Green chillies - slit.
You need 3 of garlic cloves - Halved.
You need 20 of shallots - quartered.
It’s 2 tbsp of ginger garlic paste.
It’s 1 tsp of turmeric powder.
You need 2 of country tomatoes - chopped.
It’s 1 of bay leaf.
Prepare 1/2 kg of Mutton/Lamb - medium sized pieces.
You need 2 cups of water.
You need to taste of Salt.
Prepare 3 tbsp of Coriander leaves - finely chopped.
You need 15 of curry leaves.

Chettinad Mutton or Lamb Chettinad is a classic south indian curry originating from Chettinad region of India.

Chettinad cuisine is perhaps the most renowned thing in the.

Chettinad Mutton Curry / Chettinad Mutton kulambu is spicy, thick and full of wonderful flavors.

Mutton chunks are marinated in a thick spicy masala before cooking.

Mutton Chettinaad Gravy step by step

Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out..
Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder..
Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water..
In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots..
Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone..
Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate..
Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender..
After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins..
Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy..
Serve hot with rice/idli/dosa/roti…

Chettinad dishes are well known for their thick gravy and wonderful aroma.

The cooked meat is roasted and seasoned in a mixture of freshly ground spices.

For this curry recipe, good meat cuts include boneless shoulder pieces or lamb stew meat.

Although mutton is more flavourful, it requires longer to cook.

So, to make this recipe faster, we opted for lamb meat.