What’s Cooking?
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:
- Marinate the mutton with ginger garlic paste, chilli powder, pepper and salt and boil until tender.
- Dry roast the ingredients and grind to make a fine Chettinad powder.
- 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.
- Add boiled mutton to the pan. Add mutton stock water to adjust curries consistency.
- Add salt to taste.
- Garnish with fresh coriander and serve with rice or roti.
Read more: If you’ve missed our Jackfruit Dumplings.
