Chettinad Mutton Curry




1 kg Mutton
100 g Shallots (Kunjulli)
1 piece Ginger
5-8 Garlic Pods
2 pieces Cinnamon
4 Cloves 
½ tsp Cumin Seeds
½ tsp Fennel Seeds
Few Pepper Corns
2 tsp Chilly Powder
2 tsp Coriander Powder
Salt (to taste)
¼ cup Oil
½ tsp Turmeric Powder
2 Onions (large, finely chopped)
½ tsp Mustard Seeds
1 sprig Curry Leaves
2 Tomatoes (sliced)


Wash the mutton well and cut into medium-sized pieces.

Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste.

Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes.

Heat one tablespoon of oil in a cooker and add the marinated mutton.

Pressure cook the mutton up to 4 whistles.

Take a pan or kadai and heat oil in it.

Add mustard seeds and let them splutter.

Add curry leaves, chopped onions and sauté well until they turn golden brown.

Next, add in the chopped tomatoes and stir well until they turn tender.

Add the mutton and cook until the oil separates from the curry.

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Posted by on May 15 2010 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Chettinad Mutton Curry”

  1. […] This post was mentioned on Twitter by Eazy Kitchen. Eazy Kitchen said: Mouthwatering Chettinad Mutton Curry @ […]

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