Recipe 18: Chettinad Mutton Curry

SaffronStays Kurinji Estate

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21 days, 21 recipes…

Time for the oh-so-famous southern flavour –  Chettinad Mutton Curry. Our in-house chef Ganapati of Saffronstay Kurinji Estate, Tamil Nadu shares his take on the traditional Mutton Curry. 

Ingredients:

(For Mutton)

  • 1 tsp ginger garlic paste
  • 1 tsp chilli powder
  • 1 tsp pepper powder
  • Salt

(For Chettinad Powder)

  • 5-10 dry red chillies
  • 1 tsp black pepper
  • 1 tsp cumin seeds
  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 2-3 curry leaves 
  • 1 tsp cardamom
  • 1 tsp cloves
  • 1 tsp star anise
  • 1 tsp black cardamom
  • 1 tsp split gram lentils (chana dal) 
  • 3 tsp coriander seeds

(For Gravy)

  • 2 tbsp coconut oil 
  • 1 tsp ginger garlic paste
  • 2 finely chopped onion
  • 1 finely chopped tomato
  • 1 tsp red chilli powder
  • 1 tsp coriander powder 
  • 2 tsp chettinad powder
  • ½ cup coconut paste
  • Salt 

Method:

  1. Marinate the mutton with ginger garlic paste, chilli powder, pepper and salt and boil until tender.
  2. Dry roast the ingredients and grind to make a fine Chettinad powder.
  3. Heat oil in a pan, add chopped onions, tomato, ginger-garlic paste, red chilli powder, coriander powder, Chettinad powder, coconut paste and saute for a minute.
  4. Add boiled mutton to the pan. Add mutton stock water to adjust curries consistency.
  5. Add salt to taste.
  6. Garnish with fresh coriander and serve with rice or roti. 

Read more: If you’ve missed our Jackfruit Dumplings.