Chettinad Mutton Curry
Bone-in goat slow-cooked with the full Chettinad masala — the longer cook time lets the spice complex including kalpasi and kiouli poo (star anise) penetrate deeply into the meat. Sesame oil gives the gravy a nuttier base than the vegetable oil curries of other South Indian cuisines.
Cuisines
Chettinad
Best for
Lunch
Dinner
Build a full meal around Chettinad Mutton Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Fennel Seed |
|
2 pieces | Bay Leaf |
|
3 pieces | Clove |
|
1 piece | Cinnamon stick |
|
2 pieces | Cardamom Pod |
|
2 cups | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 cups | Tomato , chopped |
|
1 teaspoon | Turmeric powder |
|
2 tablespoons | Red chili powder |
|
1 tablespoon | Coriander powder |
|
1 cup | Coconut Milk , thick |
|
Salt | To taste |
|
1 tablespoon | Lime juice |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a heavy-bottomed pan and add fennel seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté until aromatic.
- 2 Add the chopped onions and sauté until they turn golden brown.
- 3 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
- 5 Mix in the turmeric powder, red chili powder, and coriander powder. Cook for 2-3 minutes.
- 6 Add the mutton pieces and stir well to coat with the spice mixture.
- 7 Pour in the coconut milk and add salt to taste. Mix well.
- 8 Cover and cook on low heat until the mutton is tender, about 30-40 minutes. Stir occasionally to prevent sticking.
- 9 Once the mutton is cooked, add lime juice and mix well.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a more authentic taste, you can dry roast and grind whole spices like black pepper, cumin, and dry red chilies to add to the curry.