Tuesday 25 November 2014

Chettinad Mutton Masala
This is my grandma’s famous dish and it’s a favorite mutton dish among our family members and relatives. Unlike Mutton fry this Mutton masala is semi-dry gravy made with coconut paste, goes excellent with Kal dosa, Idiyappam and even Parotta. You can mix this mutton masala to steamed rice and take it in lunchbox, but I bet your colleagues or friends will finish this before you get a spoon.

Goat / Mutton pieces with bone – 500 gms
Onion chopped – 2 numbers
Tomato chopped – 1 number
Ginger and Garlic paste – 2 tsp
Curry leaves – few
Red chilli powder – 1.5 tsp
Coriander powder – 4 tsp
Pepper powder – ½ tsp
Turmeric powder – ¼ tsp
Salt as required

Ingredients for Coconut paste
Freshly grated coconut – ¼ cup
Fennel seeds – 2 tsp
Roasted poppy seeds – 1 tsp

Ingredients for tempering
Oil – 4 tbsp
Bay leaf – 2
Fennel seeds – 1 tsp
Cloves – 5 numbers
Cardamom – 4 numbers
Cinnamon stick – 2”inch
Dried red chilli – 2 numbers

     1.Clean and chop mutton into desired pieces.
     2. In a large bowl add chopped mutton, half of chopped onion, chopped tomato, half of curry leaves, ginger and garlic paste, red chilli powder, pepper powder, coriander powder, turmeric powder and half cup of water.  Mix well everything and allow mutton to marinate for at least ½ an hour.
     3.Add the marinated ingredients to a bowl, place inside a pressure cooker and pressure cook for 15 mins or until mutton is 3/4th cooked. Remove cooked mutton from pressure cooker.
     4.Heat oil in a pan, when hot add the whole garam masalas and fry till aroma rises, next add rest of the onions and curry leaves to the pan and sauté for a minute.
     5.Add the pressure cooked mutton along with its gravy, ground coconut paste and salt to the pan, bring everything to boil and stir fry until mutton is semi- dry on high heat.

     6.Serve hot Mutton Masala with Steamed Rice or Chapati or Idiyappam or Parotta.
Chettinad Kari Masala