Chettinad Mutton Curry Recipe, chettinad mutton masala

السلام عليكم و رحمة الله و بركاته

When it comes to South Indian cuisine, especially Tamil nadu, I am a big fan of the chettinad recipes. The spices and full flavor that comes out in the chettinad cuisine is just exactly what I love. Whenever we eat out, most of the time, I like to order the chettinad mutton curry recipe. And I simply enjoy it to the fullest.

So I thought why not create the same taste at home as a trial. Well, it turned out better than what I expected. There is always a satisfaction when we make the restaurant style recipes at home.

Apart from using the ingredients of our choice, we can be at rest, that it has been cooked with all the fresh ingredients and not leftover or frozen stuff. And the love that we pour into the recipe while cooking is another story. Whenever I make the chettinad dishes whether it is chettinad egg masala or this chettinad mutton curry recipe, my house is engulfed with aroma throughout of the spices when I roast them. That is the thing that I simple love about this chettinad mutton curry recipe.

Traditionally the spices are hand grinded in a pestle. Even though I have the stone pestle at home, I have used the dry grinder this time as I was short on time. But if you can, then grind the spices in the pestle for the most authentic taste for the chettinad mutton curry recipe.

We have a big stone pestle at our home in Chennai, Tamil Nadu. There are lot of homes in Tamil nadu which still use this form of grinding and the taste from it cannot be matched. People still use the traditional way of cooking in this age too.

Being born and brought up in Chennai, Tamil Nadu, I, invariably fall more in favor of the South Indian cuisine more than other cuisines. But then I might be forgiven for being partial to my roots.

Let’s get started with the chettinad mutton curry recipe from the regions of Tamil Nadu

Chettinad Mutton Curry Recipe-How to make recipe of chettinad mutton masala

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Author: Fa's Kitchen

What You Need:

• 1 kg mutton, cut into small pieces
• 1/4 cup oil
• 2 onion, finely sliced
• 2 tbsp ginger garlic paste
• 5-6 cloves
• 1 inch stick cinnamon
• 1 tsp cumin seeds/jeera
• 1/2 tsp fennel
• 1 tsp pepper corns
• 10-15 whole dry red chilies, adjust according to your spice level
• 1 tbsp coriander seeds
• 5-6 cashew nuts
• salt to taste
• 1/2 tsp turmeric powder
• 2 to mato, finely chopped

How To Make:

• Dry roast the cloves, cinnamon stick, cumin seeds, fennel, pepper corns, whole dry red chilies, coriander seeds and cashew nuts.
• Make this into a powder with dry grinder or in a stone pestle.
• Add this ground powder, salt and the ginger garlic paste with the mutton and marinate for 1 hour.
• Heat the oil in a pressure cooker and add the onions. Fry the onions till they translucent.
• Once the onions are translucent, add the marinated mutton with turmeric powder and saute for sometime till all the spices are absorbed in the mutton about 5-6 minutes.
• Now add the chopped tomatoes. Stir well.
• Add a glass of water and cook till the mutton is tender. Allow the steam to escape from pressure cooker. Once the steam is released, adjust the water to the desired quantity and cook again on low flame till oil starts separating and begins to float.

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Until next time,

Fareeha

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