Mutton Chettinaad Gravy

Name: Mutton Chettinaad Gravy
Total time: 5400 s
Yield: 3 servings
Cuisine: American
Ingredients: 5 tbsp Coriander seeds; 2 tbsp Fennel seeds; 1 tbsp Cumin seeds; 2 Pods green cardamom; 8 dried red chillies; 1 inch long cinnamon stick; 2 tbsp black pepper corns; 1/2 cup Fresh coconut - shredded; 1/2 tbsp Fennel seeds; 1/2 tbsp Poppy seeds; 4 tbsp Vegetable oil; 2 tbsp Ghee; 1 tsp Cumin seeds; 1 tsp Fennel Seeds; 1 inch long cinnamon stick; 4 cloves; 2 Green chillies - slit; 3 garlic cloves - Halved; 20 shallots - quartered; 2 tbsp ginger garlic paste; 1 tsp turmeric powder; 2 country tomatoes - chopped; 1 bay leaf; 1/2 kg Mutton/Lamb - medium sized pieces; 2 cups water; to taste Salt; 3 tbsp Coriander leaves - finely chopped; 15 curry leaves

Vignesh Karthikeyan @cook_3949572

Coimbatore

A famous delicacy all over in the state of Tamil Nadu. Originates from the southern part of the state and is more famous among the Chettiars community. Known for its aromatic and flavourful spices.

Vignesh Karthikeyan @cook_3949572

Coimbatore

A famous delicacy all over in the state of Tamil Nadu. Originates from the southern part of the state and is more famous among the Chettiars community. Known for its aromatic and flavourful spices.

Saved

Ingredients

90 mins

3 servings

5 tbspCoriander seeds
2 tbspFennel seeds
1 tbspCumin seeds
2 Podsgreen cardamom
8dried red chillies
1 inchlong cinnamon stick
2 tbspblack pepper corns
1/2 cupFresh coconut - shredded
1/2 tbspFennel seeds
1/2 tbspPoppy seeds
4 tbspVegetable oil
2 tbspGhee
1 tspCumin seeds
1 tspFennel Seeds
1 inchlong cinnamon stick
4cloves
2Green chillies - slit
3garlic cloves - Halved
20shallots - quartered
2 tbspginger garlic paste
1 tspturmeric powder
2country tomatoes - chopped
1bay leaf
1/2 kgMutton/Lamb - medium sized pieces
2 cupswater
to tasteSalt
3 tbspCoriander leaves - finely chopped
15curry leaves

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Steps

90 mins

1

Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out.
2

Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder.
3

Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water.
4

In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots.
5

Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone.
6

Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate.
7

Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender.
8

After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins.
9

Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy.
10

Serve hot with rice/idli/dosa/roti..