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Friday, July 13, 2012

Mutton Chettinad

Chettinad style recipes originates from the Chettinad region in Tamil Nadu. Its one of the most aromatic curries from South India and is a culmination of variety of ground spices. It has the most distinct flavour among all the Indian curries one would have tasted. Yesterday I tried out the recipe with mutton. My preparation turned out to be quite delightful with the home crowd :).
It has a bit of sweetness coming in from the onions with a light tangy flavour from tomatoes. Though the recipe has a whole gang of spices in it, every bite seems to brings an unique flavour experience. The best accompaniment to this dish would be steamed rice, but it goes well with dosas as well.

Mutton - 750 gms, cut into medium chunks, boneless preferred but not necessary
Ginger - 2"
Garlic - 10-12, medium sized, if large cloves 5-6 should do just fine
Onion - 2 medium sized, finely chopped
Tomato - 3 medium sized, finely chopped
Curry leaves - 1 string
Shallots (small onions) - 110 gms, peeled
Cinnamon - 2"
Cloves - 4
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Pepper corns - 1 tsp
Black stone flower - 1 tbsp, Its a kind of fungus (look for it in google images)
Marathi moggu - 3, i don't have the English name (look for it in google images)
Star anise - 2
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - ½ tsp
Oil - 3 tbsp + cup
Coriander leaves (optional) - cup, roughly chopped
Salt to taste

To prepare the marinade, grind all the ingredients into a coarse paste except onion, tomato, curry leaves and oil. Add mutton to the paste, mix thoroughly, add salt and keep it aside for around an hour.

In a pressure cooker, heat 3 tbsp of oil, add the mutton and keep stirring for a minute. Put the lid on and pressure cook till one whistle on high flame and two on medium flame till just done (no need to add water).

In a pan, heat cup of oil, throw in the curry leaves and chopped onion. Add some salt and cook till onions are translucent. Now add the chopped tomatoes. Cover and cook till the tomatoes are pulpy. Add the mutton from the pressure cooker, mix thoroughly. Cook on high flame for 5 minutes (I'm assuming there is some water in the cooked mutton or else add ½ cup) with lid on. Adjust the seasoning, simmer and cook for another 10 minutes with the lid off. Optionally you can garnish with coriander leaves.

Mutton chettinad is ready. Enjoy this unique recipe with your loved ones and don't forget to write in your feedback and comments.


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