Madras Mutton Curry

Madras Mutton Curry

Madras Mutton Curry

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

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 seeds
1 teaspoon cumin seeds
2 pieces bay leaves
1 inch cinnamon stick
3 pieces cloves
2 pieces cardamom pods
2 cups onions, finely chopped
1 tablespoon ginger-garlic paste
2 cups tomatoes, pureed
1 teaspoon turmeric powder
2 tablespoons red chili powder
1 tablespoon coriander powder
1 teaspoon black pepper powder
1 cup coconut milk
— salt to taste
2 tablespoons coriander leaves, chopped

Instructions

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