Chettinad Mutton | Lamb Chettinad Recipe | Chettinad Mutton Gravy
Chettinad Lamb, spicy and flavourful Chettinad mutton is a family favorite just like my chicken chettinad. This Chettinad delicacy is made with freshly roasted spices like chillies, coriander, cumin, black pepper, star anise. Succulent mutton pieces is cooked with shallots, ginger, garlic and coconut paste to make this amazing Chettinad mutton curry. Learn how to make Chettinad mutton recipe with step by step pictures.
Equipment
- Pressure cooker
- Cooking pot
- Blender
Ingredients
- 4 tablespoon Coconut Oil
- 20 no Shallots | Sambar Onions sliced thinly
- 2 slit Green Chillies
- 2 sprigs Curry leaves
- 3 tablespoon Ginger Garlic Paste
- 3 large Tomatoes chopped finely
- 1 teaspoon Turmeric Powder
- 500 grams Mutton | Lamb
- Salt to taste
- 2 cups Water
- ¼ cup Coriander Leaves finely chopped
For Tempering
- 1 piece Cinnamon
- 2 pods Cardamom
- 1 no Cloves
- 1 teaspoon Fennel Seeds
Homemade Chettinad Spice Powder
- 6 no Dry Red Chilli
- 3 tablespoon Coriander Seeds
- 1 stick Cinnamon
- 1 teaspoon Fennel Seeds
- 1 tablespoon Black Peppercorn
- 1 teaspoon Cumin Seeds
- 4 pods Cardamom
- 2 no Cloves
- 1 Star Anise
For Coconut Paste
- 1 cup Fresh Coconut
- 1 teaspoon Fennel Seeds
Instructions
- Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
- Heat a kadai. Dry roast all the spices given for chettinad spices till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
- Heat oil in the same kadai. Add in the whole spice and let them sizzle for a min. Add in shallots, green chillies and curry leaves. Saute till light golden. Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric powder and mix well. Add in tomatoes and saute till they are completely mushed up. Add in the chettinad spice powder and toss well. Add in the cleaned mutton pieces and stir fry with the spices for 5 to 6 minutes.
- Now transfer this to pressure cooke, add water, salt and cook for 5 whistle. Turn the heat off and let the pressure go all by itself. Now open the cooker and add in coconut masala, more water if needed and mix well. Cover and simmer for 10 mins till the oil separates on top. Add in coriander leaves and mix well. Serve this curry over rice or roti.
Notes
- Use tender cuts of lamb or mutton with bone-in for better flavour.
- You can make a big batch of chettinad spice and store in an air tight container for later use.
- Instead of shallots, you can use chopped onions.
- When grinding coconut, you can add some cashews or roasted gram dal.
Instant Pot Chettinad Lamb
- Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
- Set Instant pot to saute mode. Dry roast all the spices given till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
- Heat oil in the same instant pot. Add in the whole spices and let them sizzle for a min. Add in shallots, green chillies and curry leaves. Saute till light golden. Now add in ginger garlic paste and saute for a couple of mins. Add in salt and turmeric powder and mix well. Add in tomatoes and saute till they are completely mushed up. Add in the ground spice powder and toss well. Add in the washed mutton pieces and add some water, salt.
- Now cover the instant pot, set it to pressure cook mode, cook for 15 minutes. Let the pressure release by itself. Now open the instant pot and add in coconut masala, more water if needed and mix well. Cover with lid and cook on low for 10 mins till the oil separates on top. Add in coriander leaves and mix well. Serve this curry over rice or roti.
Nutrition
Serving: 1servingsCalories: 615kcalCarbohydrates: 18gProtein: 24gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 91mgSodium: 104mgPotassium: 862mgFiber: 8gSugar: 5gVitamin A: 1286IUVitamin C: 44mgCalcium: 138mgIron: 5mg
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