Mutton-1 kg
Shallots (small onions) -100 gms
Ginger -1 piece
Garlic -5-8 nos
Cinnamon - 2 pieces
Cloves - 4 nos
Jeera -1/2 tsp
Fennel (aniseeds) -1/2 tsp
Pepper corn - few
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Salt to taste
Oil -1/4 cup
Turmeric powder -1/2 tsp
Onion - 2 large finely chopped
Mustard seeds - 1/2 tsp
Curry leaves - few
Tomato -2 nos
Chettinad Mutton Curry Preparing Method
1. Clean and cut mutton into medium pieces
2. Finely chop onion
3. Slice tomato
4. Grind small onions, ginger, garlic, spices, pepper corn, all powders into a coarse paste
5. Marinate the mutton in the grounded masala for 1/2 an hour adding salt in a pressure cooker
6. Heat a table spoon oil add the mutton which is marinated with the grounded masala and pressure cook for 4 whistles
7. In a separate kadai heat oil add mustard seeds, after spluttering add curry leaves and chopped onion. Saute till it becomes golden brown add chopped tomatoes and saute it till it becomes soft
8. Now add the mutton to it and cook till the oil separates.
9. Serve Chettinad Mutton Curry hot.
