Mutton Chettinad

INGREDIENTS

• 500g mutton (bone-in pieces)
• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil (preferably coconut oil)
• 1 tbsp tamarind pulp
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp fennel seeds
• 2-3 green cardamoms
• 1 cinnamon stick
• 4-5 cloves
• 1 tsp black peppercorns
• 1/4 cup grated coconut (fresh or desiccated)
• 1/4 cup curry leaves
• Salt to taste
• Fresh coriander leaves (for garnishing)
• 2 cups warm water (for cooking)

Recipe

Step 1: Prepare the Spice Powder

- In a pan, dry roast the fennel seeds, black peppercorns, cardamoms, cinnamon.

- and cloves for 2-3 minutes until fragrant.

- Let them cool, and then grind them to a coarse powder using a grinder. Set aside.

Step 2: Prepare the Coconut Paste

- In the same pan, dry roast the grated coconut until it turns golden brown.

- Let it cool and then grind it into a smooth paste with a little water. Set aside.

Step 3: Cook the Mutton

- Heat oil in a large pot over medium heat.

- Add the sliced onions and sauté them until they turn golden brown, about 10 minutes.

- Add the ginger-garlic paste and sauté for another 1-2 minutes.

- Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

Step 4: Add the Spices

- Add the red chili powder, turmeric powder, coriander powder, and cumin powder to the pot.

- Stir well to coat the onions and tomatoes with the spices.

- Add the ground spice powder (from Step 1) and stir to combine.

Step 5: Add the Mutton

- Add the mutton pieces to the pot and sauté them until they brown on all sides.

- Stir well to coat the mutton with the masala.

Step 6: Add Tamarind and Coconut Paste

- Add the tamarind pulp and coconut paste (from Step 2) to the pot. Stir to combine.

- Cook for 5 minutes until the flavors meld together.

Step 7: Add Water and Cook

- Add the warm water to the pot and mix well. Bring it to a boil.

- Once it boils, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour.

-until the mutton becomes tender.

Step 8: Garnish and Serve

- Once the mutton is cooked and the curry thickens, turn off the heat.

- Garnish with fresh curry leaves and coriander leaves.

- Serve hot with rice, roti, or paratha.

Bonus Tip:

- For an extra punch of flavor, you can add a pinch of asafoetida (hing) while sautéing the onions.