Mutton curry in a dark clay pot with curry leaves, a star anise and green chillies on a wooden table

RecipeChettinadSpicy

Chettinad Mutton Curry, Bold and Peppery

Name: Chettinad Mutton Curry, Bold and Peppery
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 3 servings
Cuisine: Chettinad
Ingredients: 450 g Mutton curry cut, bone-in; 5 Dried red chillies; 1 tbsp Coriander seeds; 1 tsp Fennel seeds; 1 tbsp Black peppercorns; 1 Cinnamon stick; 3 Cloves; 3 tbsp Grated coconut; 3 tbsp Sesame or coconut oil; 1 sprig Curry leaves; 2 Onions, chopped; 1½ tbsp Ginger-garlic paste; 2 Tomatoes, chopped; ½ tsp Turmeric; Salt (to taste); 350 ml Water

Mutton in a Chettinad gravy of freshly roasted pepper, fennel, coconut and curry leaves. Bold, aromatic and best with rice or parotta.

Total time

1 h 25 m

25 m hands-on

Serves

generously

Difficulty

Medium

roast and grind

Heat

Peppery

key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

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Method

6 steps. Read it through before you start.

01
Roast
Dry-roast the chillies, coriander, fennel, pepper, cinnamon and cloves for 2 minutes. Add the coconut and roast golden.
02
Grind
Grind to a fine paste with a little water.
03
Start the base
Heat oil, add curry leaves and onions and fry golden. Add ginger-garlic paste and tomatoes and cook until soft.
04
Add mutton and paste
Add the mutton, turmeric, salt and the masala paste. Fry 8 minutes.
05
Pressure cook
Add water and cook for 6 to 7 whistles. Let the pressure drop.
06
Reduce
Simmer uncovered until the gravy is thick and the oil floats. Serve with rice or parotta.

Questions

How do I tone down the heat?+

Use fewer chillies and keep the pepper.

Can I use boneless?+

Yes. Cook for 3 to 4 whistles.

Which oil is traditional?+

Sesame (gingelly) oil, though coconut oil also works.

Start with the cut

Fresh mutton from Meatigo, delivered to your door.

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1 cut

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