Mutton chettinadu curry

Chettinand curry a south Indian spicy curry which goes well with our south Indian break fasts like idli, dosa, set dosa, aapam, parotta , puri and chapathi(roti). It is different from other curries as shallots and aniseed (suanf) gives a sweet taste and where as whole spices and pepper seeds the heat. Chettinand curry is prepared differently in each house and every one has its own recipe. I have cooked this curry in a pressure cooker, can cook in any vessel.

Ingredients

  • Oil – 1/3 cup
  • Curry leaves – 15
  • Onion (big, sliced or chopped) – 1
  • Tomato (big, sliced or chopped) – 1
  • Water – 1 1/2 to 2 cups
  • Salt - as per taste
  • Paste (first marinade)

  • Shallots (sambar onions) – 100 gms
  • Aniseeds (saunf) – 1/2 tsp
  • Black pepper corns – 1/2 tsp
  • Cloves – 5
  • Cinnamon stick (1 inch size) – 1
  • Second marinade

  • Lamb/mutton – 600 gms
  • Ginger and garlic paste – 2 tbsp
  • Chilli powder – 2 tsp
  • Cumin powder – 1/2 tsp
  • Coriander – 2 to 3 tsp
  • Garnishing

  • Coriander leaves – few (chopped)

Method

  • Chop the onions and tomatoes, keep it aside.
  • Add all the first marinade ingredients in a mixer and grind to a paste.
  • Take bowl, add all the ingredients for the marinate 1 and 2, mix all with salt and refrigerate for 3hrs to overnight.
  • Preheat the pressure cooker or any vessel with oil, when hot adds onion and curry leaves, sauté till soft and transparent.
  • Add tomatoes and cook till soft and smashed well.
  • Add the marinated meat and water, as required for the meat to cook and for the gravy.
  • Close the lid of the pressure cooker and cook till the meat is cooked, 3 to 4whistles or as per your cooker instructions and switch off.
  • After sometime (the pressure is released), open the lid, can see that meat is cooked and curry has left oil, but still the curry has to be thickened. (If in a vessel, cook till it thickens).
  • Mix well with salt and cook for few minutes till the curry thicken as per your consistency.
  • Add coriander leaves and simmer the flame for 10 to 12min, switch it off.
  • Serve with idli, dosa, chapathi, parotta.

Notes

  • If the curry is very thick and dry can add water as per the requirement.

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