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| 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.
Ingredients
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
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Method
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.
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| Chettinad Kari Masala |
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