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Chettinad Mutton Curry

Chettinad Mutton Curry is a fiery and flavorful dish from the Chettinad region of Tamil Nadu, South India, known for its bold use of spices and aromatic ingredients. This traditional curry features tender mutton pieces simmered in a rich, deeply spiced gravy made with roasted coconut, fennel, black pepper, and a unique blend of Chettinad masala.

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About this Recipe

By: Anne Jangam

Chettinad Mutton Curry is a fiery and flavorful dish from the Chettinad region of Tamil Nadu, South India, known for its bold use of spices and aromatic ingredients. 

Renowned for its complex flavor profile—smoky, spicy, and earthy—Chettinad Mutton Curry perfectly showcases the culinary heritage of the Chettiar community. Often served with rice, parotta, or dosas, it’s a must-try for spice lovers and anyone looking to experience authentic South Indian cuisine at its finest.

Ingredients

  • 1 kg mutton (cleaned)

  • 1 cup yogurt

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • Salt to taste

  • Whole spices: cloves, cardamom, cinnamon, coriander seeds, black pepper

  • 1 tbsp groundnuts

  • 1 tbsp cashew nuts (soaked in water)

  • 1 tbsp sesame seeds

  • 1 tbsp poppy seeds

  • ½ tsp maize seeds (optional)

  • 1 tbsp coconut pieces

  • 1 tsp cumin seeds

  • 2 green chilies

  • 1 tbsp ginger-garlic paste

  • 1 onion (chopped)

  • 1 tomato (chopped)

  • 1 tsp garam masala

  • Coconut oil or any cooking oil

Instructions:

  1. Marinate the Mutton:

    • In a bowl, mix the cleaned mutton with yogurt, red chili powder, turmeric, and salt. Set aside to marinate for at least 30 minutes.

  2. Prepare the Dry Spice Powder:

    • In a pot, heat a little oil and roast cloves, cardamom, cinnamon, coriander seeds, and black pepper until fragrant.

    • Let them cool, then grind them into a fine powder using a mixer or spice grinder.

  3. Prepare the Wet Masala Paste:

    • Roast groundnuts, soaked cashews, sesame seeds, poppy seeds, and maize seeds separately until aromatic.

    • In a blender, add the roasted nuts and seeds along with chopped onions, tomatoes, ginger-garlic paste, and blend to a smooth paste using a little water. This is your wet masala.

  4. Cook the Curry:

    • Heat coconut oil in a large pot. Add cumin seeds and green chilies, sauté for a minute.

    • Add the marinated mutton and cook for 5 minutes to seal in the flavors.

    • Add the prepared wet masala and the ground dry spice powder. Mix well.

    • Pour in enough water (including any mutton stock if available) to cover the meat.

    • Add garam masala and stir.

  5. Simmer:

    • Cover with a lid and cook on medium heat for about 20–25 minutes, or until the mutton is tender and the gravy thickens.

  6. Serve:

    • Garnish with coriander if desired and serve hot with rice, parotta, or dosa.

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