There are so many recipes that tell you where I am from, this is one of them 🙂 here is the authentic recipe for Chettinad mutton curry/gravy/kuzhambu packed with exotic Chettinad spice flavors. Whether there is any festival celebrations or a family get together or any guest arrival, this curry will be in the menu for sure in our home.
There are only few recipes that I can cook just closing my eyes and without recollecting the ingredients, this is one of them. Because I often make this curry for him (his all-time favorite ;))This curry is very easy to make since it has no coconut in it, so you can store it in fridge and use it for days. I do have “With coconut” version will share that recipe soon.
This gravy goes well with rice, chapathi, roti, idli, dosa, etc,
The specialty of Chettinad recipes is using freshly grinded masala in our cooking. The entire home will be filled with awesome aroma and just smells divine. Goat shoulder works best for this recipe, but you can also use lamp as well.
Do try this recipe and let me know how it turned 🙂
500gm or 1 lb. of goat meat
1 tablespoon of oil
1 teaspoon of turmeric powder
½ cup of thinly sliced onions
½ cup of thinly sliced tomatoes
1 string of curry leaves
Coriander leaves to garnish
1 cup of water
1 teaspoon of mustard seeds
TO ROAST AND GRIND:
1 tablespoon of oil
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
2 cardamom pods
1 inch of cinnamon stick
5 Red chilies
1 tablespoon of coriander seeds
1 tablespoon of peppercorns
1 inch of ginger
6 - 8 garlic pieces
12 - 15 shallots
Heat a pan, add a tablespoon of oil and add the ingredients one by one from “To roast and grind” list in order and roast it.
Once done allow it to cool and grind it a smooth paste. The main masala is ready.
Now marinate the goat/mutton with some salt, turmeric powder and add the grinded paste to it and allow it to marinate for at least 30 minutes.
After marinating, add 1 cup of water and pressure cook the mutton for 4-6 whistles on a medium flame.
Once done allow the pressure to release automatically.
Heat a kadai/pan, add a tablespoon of oil.
Once the oil is heated add the mustard seeds and allow it to crackle.
Add the curry leaves followed by sliced onions.
Once the onion is cooked add the tomatoes and cook till the tomatoes turn mushy.
Now add the pressure cooked mutton and allow it to cook for 10 minutes (so that the gravy will be thickened)
Check for salt and switch the flame once the curry is thick enough and add some coriander leaves as a garnish.
Enjoy this curry with a bowl of hot steamed rice.
- You can use lamb meat or goat meat for this recipe.
- Shallots gives the best flavor, if you are out of stock you can use red onions instead.
- The ingredients mentioned yield spicy mutton curry, if you want less spicy change the measurements accordingly.