Chettinad Mutton Gravy

Name: Chettinad Mutton Gravy
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 kg mutton; 4 onions; 2 tomatoes; 4 tablespoon pepper corns; 11/2 tablespoon cumin seeds; 11/2 tablespoon fennel seeds; 2 teaspoon coriander seeds; 1 clove; 1/2 inch cinnamon stick; 1/2 inch ginger; 4 garlic cloves; 6 dry chillies; 2 sprig curry leaves; 4 tablespoon oil; 1/4 teaspoon turmeric powder; 1 teaspoon salt or to taste

Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

#meetthemeat
#goldenapron
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Jayanthy Asokan @cook_11930587

Trichy (Tamilnadu)

#meetthemeat
#goldenapron
#post8

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Ingredients

45 minutes

3 servings

1/2 kgmutton
4onions
2tomatoes
4 tablespoonpepper corns
11/2 tablespooncumin seeds
11/2 tablespoonfennel seeds
2 teaspooncoriander seeds
1clove
1/2 inchcinnamon stick
1/2 inchginger
4garlic cloves
6dry chillies
2 sprigcurry leaves
4 tablespoonoil
1/4 teaspoonturmeric powder
1 teaspoonsalt or to taste

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Steps

45 minutes

1

Add 1 teaspoon of oil in a kadhai and add 3 chopped onions with dry chillies, Coriander seeds, fennel seeds, cumin seeds, pepper corns,clove, cinnamon,ginger and garlic for five minutes. Switch off the heat and keep it aside. Let it cool.
2

Grind the cooled mixture adding little water
3

In a pressure cooker add remaining oil and add 1 chopped onion and saute for a while until it's translucent. Now add chopped tomatoes, salt and turmeric powder to it and saute for a minute. Add cleaned Mutton and ground masala mixture and saute until meat turns pale pink.
4

Add 1 cup of water and pressure cook for five whistle and for 10 minutes on low medium heat. When it's done switch off the heat and let the steam settle. Transfer it to another pan or kadhai and let it cook until gravy thickens. Garnish it with curry leaves and serve with rotis and onion raita