Chettinad mutton curry

Chettinad mutton curry

A spicy and flavorful South Indian curry made with tender mutton pieces.

Ingredients (4 servings)
1
Ingredient: Mutton (bone-in)
Quantity: 500g )
Preparation: cut into pieces
2
Ingredient: Onion
Quantity: 2 )
Preparation: finely chopped
3
Ingredient: Tomato
Quantity: 2 )
Preparation: finely chopped
4
Ingredient: Ginger-Garlic Paste
Quantity: 2 tablespoons
5
Ingredient: Curry Leaves
Quantity: 1 sprig
6
Ingredient: Cinnamon Stick
Quantity: 1-inch piece
7
Ingredient: Cloves
Quantity: 3
8
Ingredient: Cardamom Pods
Quantity: 2
9
Ingredient: Fennel Seeds
Quantity: 1 teaspoon
10
Ingredient: Turmeric Powder
Quantity: 1/2 teaspoon
11
Ingredient: Red Chili Powder
Quantity: 1 teaspoon
12
Ingredient: Coriander Powder
Quantity: 2 teaspoons
13
Ingredient: Cumin Powder
Quantity: 1 teaspoon
14
Ingredient: Black Pepper Powder
Quantity: 1/2 teaspoon
15
Ingredient: Coconut Milk
Quantity: 1 cup
16
Ingredient: Oil
Quantity: 3 tablespoons
17
Ingredient: Salt
Quantity: to taste
18
Ingredient: Water
Quantity: 1 cup
19
Ingredient: Fresh Coriander leaves
Quantity: for garnish )
Preparation: chopped
Nutrition / 100 g

Calories: 200
Protein: 23g
Carbohydrates: 7g
Fat: 10g
Cholesterol: 75mg

Preparation

1
Heat oil in a pressure cooker or a deep-bottomed pan.


2
Add cinnamon stick, cloves, cardamom pods, and fennel seeds. Saute for a minute until fragrant.


3
Add chopped onions and curry leaves. Cook until onions turn golden brown.


4
Add ginger-garlic paste and saute for 2 minutes.


5
Add turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder. Mix well.


6
Add chopped tomatoes and cook until they turn soft and mushy.


7
Add the mutton pieces and season with salt. Cook for 5-6 minutes to seal the flavors.


8
Pour in coconut milk and water. Stir well to combine.


9
If using a pressure cooker, close the lid and cook for 4-5 whistles or until the mutton is tender. If using a pan, cover and simmer on low heat for about 1-2 hours until the mutton is tender.


10
Once cooked, garnish with fresh coriander leaves.


11
Serve hot with steamed rice or roti.