Chettinad Mutton curry

Ingredients:

  • Mutton cut into small pieces – 1 kg
  • Mustard seeds – 1/2 tsp
  • Onion chopped finely – 2(large)
  • Curry leaves – 1 sprig
  • Tomato sliced – 2
  • Salt – to tasteOil – as needed
  • For Grinding:

  • Shallots(Kunjulli) – 7-8
  • Ginger – 1 inch size piece
  • Garlic pods – 7-8
  • Cinnamon(Karuvapatta) – 2 pieces
  • Cloves (Grambu) – 4 nos
  • Fennel seeds(Perumjeerakam) – 1/2 tsp
  • Cumin seeds(Jeerakam) – 1/2 tsp
  • Pepper corns(Kurumulagu) – 3-4
  • Chilly Powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Grind all the above ingredients into a coarse paste and keep it aside.

Method:

  • Marinate the mutton pieces in the ground paste and salt for 30 mins.
  • Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
  • Heat oil in a different pan and allow mustard seeds to splutter.
  • Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.
  • Finally add the cooked mutton pieces and fry it till the oil seperates.