Recipe - Exquisite Mutton Chettinad

Mutton Chettinad, a celebrated dish hailing from the Chettinad region of South India, is renowned for its fiery flavors and aromatic spices. This recipe encapsulates the essence of Chettinad cuisine, known for its rich heritage and bold culinary traditions. If you're ready for a taste adventure, let's embark on the journey of preparing and savoring Mutton Chettinad.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4

Ingredients

For Marination:

500 grams of tender mutton pieces
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste

For Chettinad Masala:

1 tablespoon poppy seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 cup grated coconut
4-5 dried red chilies (adjust to your spice preference)
1-inch cinnamon stick
4-5 cloves
2-3 green cardamom pods

For the Curry:

2 tablespoons cooking oil
1 onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
10-12 curry leaves
1/2 cup tamarind pulp (soaked in water)
Salt to taste
Fresh coriander leaves for garnish

Method

1. Marinating the Mutton:

- In a mixing bowl, combine mutton pieces with turmeric powder, red chili powder, and salt.
- Mix well to coat the mutton evenly with the spices.
- Let it marinate for at least 20 minutes.

2. Preparing the Chettinad Masala:

- In a dry pan, roast poppy seeds, coriander seeds, fennel seeds, cumin seeds, grated coconut, dried red chilies, cinnamon stick, cloves, and green cardamom pods.
- Roast until the spices turn aromatic and the coconut becomes golden brown.
- Allow the mixture to cool and then grind it into a fine paste with some water.

3. Cooking the Mutton Chettinad:

- Heat oil in a heavy-bottomed pan or kadai over medium heat.
- Add chopped onions and sauté until they turn translucent.
- Stir in ginger-garlic paste and cook for a couple of minutes until the raw aroma disappears.
- Add the marinated mutton pieces and sauté for about 10-15 minutes until they turn brown.

4. Adding Chettinad Masala:

- Pour in the Chettinad masala paste and cook for another 5-7 minutes, stirring continuously.
- Add chopped tomatoes and cook until they turn mushy.

5. Simmering with Tamarind Pulp:

- Pour in the tamarind pulp, salt, and curry leaves.
- Mix well and let the curry simmer for about 20-25 minutes until the mutton is tender and the flavors meld together.

6. Garnish and Serve:

- Garnish Mutton Chettinad with fresh coriander leaves.
- Serve hot with steamed rice or parotta for a delightful South Indian feast.

Pro Tips:

- Adjust the number of dried red chilies based on your spice tolerance.
- Soak the tamarind in warm water to easily extract the pulp.
- Mutton Chettinad tastes even better when reheated, as it allows the flavors to deepen.