Madras Mutton Curry

Name: Madras Mutton Curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2-3 servings
Ingredients: 500 grams Mutton, cut into pieces; 2 tablespoons oil; 1 teaspoon Fennel Seed; 1 teaspoon Cumin, seeds; 2 pieces Bay Leaf; 1 inch cinnamon stick; 3 pieces Clove; 2 pieces Cardamom Pod; 2 cups Onion, finely chopped; 1 tablespoon ginger-garlic paste; 2 cups Tomato, pureed; 1 teaspoon turmeric powder; 2 tablespoons red chili powder; 1 tablespoon coriander powder; 1 teaspoon black pepper powder; 1 cup Coconut Milk, thick; salt, to taste; 2 tablespoons Cilantro, chopped

Bone-in mutton slow-cooked in a fiery, deep-red gravy of onions, tomatoes, Kashmiri chilli, and a freshly ground spice paste — bolder and more tomato-forward than the Chettinad equivalent, with a thicker, restaurant-style sauce that became the template for the British-Indian 'Madras curry' of overseas menus. The original is hotter, drier, and less cream-touched than its exported cousin.

Cuisines

Chettinad Madras

Best for

Lunch Dinner

Build a full meal around Madras Mutton Curry

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

	500 grams	Mutton , cut into pieces
	2 tablespoons	Oil
	1 teaspoon	Fennel Seed
	1 teaspoon	Cumin , seeds
	2 pieces	Bay Leaf
	1 inch	Cinnamon stick
	3 pieces	Clove
	2 pieces	Cardamom Pod
	2 cups	Onion , finely chopped
	1 tablespoon	Ginger-garlic paste
	2 cups	Tomato , pureed
	1 teaspoon	Turmeric powder
	2 tablespoons	Red chili powder
	1 tablespoon	Coriander powder
	1 teaspoon	Black pepper powder
	1 cup	Coconut Milk , thick
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat oil in a heavy-bottomed pan over medium heat.
2 Add fennel seeds, cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant.
3 Add chopped onions and sauté until golden brown.
4 Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
5 Add the mutton pieces and cook until they are browned on all sides.
6 Mix in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt.
7 Cook until the oil starts to separate from the masala.
8 Pour in the coconut milk and bring the mixture to a boil.
9 Reduce the heat to low, cover, and simmer for 30-40 minutes until the mutton is tender.
10 Sprinkle black pepper powder and garnish with chopped coriander leaves before serving.

Tips

For a richer taste, you can add a few drops of lemon juice before serving.