Meal Prep · South Indian
Mutton Chettinad
Experience the fiery and aromatic flavors of this iconic South Indian mutton curry.
Ingredients
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Step-by-step- Marinate the mutton with ginger-garlic paste, turmeric powder, and 1 tsp salt for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- For the Chettinad masala, dry roast all the whole spices (dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom, black cardamom, cinnamon, cloves, star anise) over medium-low heat until fragrant, about 2-3 minutes. Add grated coconut and roast for another minute until lightly golden. Let cool completely.
- Grind the roasted spices and coconut to a fine powder using a spice grinder or blender. Add a splash of water if needed to form a thick paste.
- Heat sesame oil in a heavy-bottomed pan or pressure cooker over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes.
- Add curry leaves and sauté for 30 seconds until fragrant. Then add the marinated mutton and sear on high heat for 5-7 minutes until browned on all sides.
- Stir in the prepared Chettinad masala paste and cook for 3-5 minutes, stirring continuously, until the raw smell disappears and oil starts to separate.
- Add tomato puree and cook for another 5-7 minutes until the mixture thickens and oil separates again.
- Add 1.5-2 cups of hot water (or as needed to just cover the mutton), bring to a boil, then reduce heat, cover, and simmer until mutton is tender. This can take 45-60 minutes on stovetop, or 15-20 minutes in a pressure cooker (after first whistle, then simmer).
- Once the mutton is tender, stir in the thick coconut milk and simmer for 5 minutes without boiling vigorously. Adjust salt if necessary.
- Garnish with fresh coriander leaves (optional) and serve hot with rice, dosa, appam, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Chettinad in an airtight container once completely cooled. Ensure it’s not left at room temperature for too long.
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
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the gravy is too thick. Microwave in short bursts, stirring in between.
Chef’s Corner
- For best flavor, marinate the mutton overnight in the refrigerator. This allows the spices to penetrate deeply.
- Adjust the number of dry red chilies in the masala according to your preferred spice level. For a milder curry, deseed the chilies before roasting.
- Using bone-in mutton adds more flavor to the curry, but boneless works just as well for convenience.
- Dry roasting the spices properly is crucial for the authentic aroma and depth of the Chettinad masala.
