Mutton Chettinad curry

Chettinad is a region of the Sivaganga district of southern Tamil Nadu, India and are well known as the master chefs in preparing the spiciest and aromatic dishes in India. Being one of the biggest fan of this cuisine, I am trying my hands preparing Mutton Chettinad curry. This dish is finger-licking and goes well with rice, rice cakes, and flat breads. Since the dish is too spicy even for Indians, it is recommended to reduce thee quantities of spices and chilies to suit your palate. Mutton takes a longer time to cook, therefore I am cooking it in pressure cooker and will consume at least 1hor 30 minutes more if cooked in an open pan.

Ingredients

Marinate:

Mutton - 1 kg
Curd - 2 tbsp
Turmeric powder ¼ tsp
Red Chili powder ½ tsp
Salt - as per taste

Grind:

Grated Coconut – 2tsp
Dry Red Chilies - 2 to 3
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram  - 1 tsp
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly

For Tempering:

Oil - 1 tbsp
Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2 Cardamom 1

Mustard seeds 1/4tsp
Curry leaves ½ strands
Onion 1small finely chopped

Tomato - 1 small sized chopped roughly
Garlic 5 cloves

Red chilies whole about 2-3

Preparation

1.      Heat 1tbsp oil in pressure cooker; add the marinated meat with the grinded paste.

2.      Fry it for 10 -15minutes until the oil starts floating. Add a cup of water and cover the lid and give around 4 whistles and set it aside until the steam comes out completely.

3.      Now in a huge pan, heat the oil for tempering, add the ingredients at high flame until the mustard crackles and the aroma from the spices are released.

4.      Transfer the curry from the cooker to the pan and cook it well for another 10 minutes until it reaches the consistency of your choice.