Meal Prep · Indian
Chettinad Mutton Curry
A fiery and aromatic South Indian delicacy, rich with a medley of freshly ground spices.
Ingredients
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Step-by-step- **Marinate Mutton:** In a bowl, combine mutton pieces with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, and salt. Mix well and set aside for at least 30 minutes, or refrigerate for longer (up to 4 hours).
- **Prepare Spice Paste:** In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cardamom, cinnamon, and star anise over low heat until fragrant (about 2-3 minutes). Add poppy seeds and grated coconut, roast for another minute. Let cool, then grind into a fine paste with a little water.
- **Sauté Aromatics:** Heat oil in a heavy-bottomed pan or pressure cooker. Add chopped onions and sauté until golden brown. Add curry leaves and green chilies, sauté for a minute until fragrant.
- **Cook Mutton:** Add the marinated mutton and the remaining 1 tbsp ginger-garlic paste. Sauté on high heat for 5-7 minutes until the mutton changes color and browns slightly.
- **Add Spices and Tomatoes:** Reduce heat, add the prepared Chettinad spice paste and the remaining 1/2 tsp turmeric powder. Cook for 2-3 minutes, stirring constantly, until the raw smell of spices disappears. Add tomato puree and cook until the oil separates from the mixture.
- **Pressure Cook (or Simmer):** Add 1.5 – 2 cups of hot water (enough to just cover the mutton). Stir well, close the pressure cooker lid, and cook for 5-7 whistles or until the mutton is tender. If using a regular pot, cover and simmer on low heat for 45-60 minutes, adding water as needed, until mutton is tender.
- **Finish Curry:** Once the pressure releases naturally (if using a cooker), open the lid. Stir in the thick coconut milk (or coconut paste). Simmer for another 5-7 minutes on low heat, allowing the flavors to meld and the curry to thicken slightly. Adjust salt if needed.
- **Garnish and Serve:** Garnish generously with fresh coriander leaves. Serve hot with rice, dosa, idli, appam, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container. Ensure it cools completely before refrigerating to prevent condensation.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, adding a splash of water if the curry is too thick. Alternatively, microwave in short bursts, stirring occasionally, until heated through.
Chef’s Corner
- For an authentic flavor, use gingelly oil (sesame oil) for cooking the curry, as it’s traditional in Chettinad cuisine.
- Don’t skip roasting the whole spices; it’s crucial for bringing out their essential oils and deepening the complex flavor profile of the Chettinad paste.
- Adjust the number of dried red chilies according to your spice preference. For a milder version, you can deseed some of the chilies before roasting.
- Marinating the mutton for at least an hour, or even overnight, significantly tenderizes the meat and enhances flavor absorption, resulting in a more succulent curry.
