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Chettinad Mutton Curry

Akum Raj Jamir
Chettinad Mutton Kuzhambu is a spicy mutton curry from the Chettinad region of Tamil Nadu. Chettinad mutton curry is a spicy and flavorful mutton curry made with freshly ground spices and coconut – Lip smacking good! It pairs perfectly well with piping hot rice and flatbreads.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 4

Equipment

  • Pressure cooker
  • Mixer grinder

Ingredients
  

For curry (kuzhumbu)

  • 500 Grams Goat/lamb meat
  • 3 Tablespoon Oil
  • 1 Small Cinnamon
  • 2 Pods Green cardamom
  • 1 Teaspoon Fennel seeds
  • 15 Shallots (small onions) sliced or chopped Or 2 medium regular onion
  • 2 Sprigs Curry leaves
  • 2 Teaspoon Ginger garlic paste
  • 1 Large Tomato chopped
  • 1 Tablespoon Salt or as per taste
  • 1 Teaspoon Turmeric powder
  • 1 Teaspoon Red chilli powder
  • 2-3 Cups Water or as required
  • 2 Medium Green chilli slit Optional
  • ¼ Cup Coriander leaves chopped Ot as per taste

For Roasting And Grinding:

  • 4 Large Dry red chilli Ir as per taste
  • 1 Teaspoon Black peppercirns
  • 1 Teaspoon Cumin seeds
  • 1 Whole Star anise
  • 3 Pods Green cardamom
  • 1 Medium Cinnamon stick
  • 1 Teaspoon Fennel seeds
  • 2-3 Pieces Stone flower (Kal Pasi/dagad phool) Optional
  • ¼ Cup Fresh coconut grated

Instructions
 

Roasting And Grinding The Spices:

  • Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it.
  • Let it cool down and blend it into a fine powder. Keep aside.

Making %he Curry:

  • Heat oil in a pressure cooker. Add in the whole spices, curry leaves and let them crackle for a minute.
  • Add the shallots, ginger garlic paste and saute for 2 minutes.
  • Add the tomatoes and saute till tomatoes turns mushy. Add in salt and turmeric powder, chilly powder and mix well.
  • Add the mutton and mix well. Cook for around 5-10 minutes stirring occasionally till the water released from mutton evaporates.
  • Now add the grounded spice powder and toss well so that the masala coat nicely with the mutton. Cook for around 5 minutes.
  • Add water and pressure cook for 5-6 whistles. Turn off the heat and let the pressure release on its own.
  • Open the cooker and adjust the gravy consistency as per your requirements. Add chopped coriander leaves, slit green chillies, give a quick stir and take off the heat.
Keyword chettinad, mutton curry, mutton gravy, mutton kulumbu