This recipe is for Chettinad Mutton Curry from southern India. It contains mutton or lamb simmered in a rich, complex spice mixture. The spices include a homemade Chettinad spice powder made by dry roasting and grinding coriander, cinnamon, fennel, peppercorns, cumin, cardamom, and star anise. A coconut masala is also prepared by grinding coconut and fennel. The mutton is cooked with onions, ginger-garlic paste, tomatoes, salt, turmeric and the spice powders. It is simmered until the oil separates, producing a flavorful curry.

1. Homemade Curry
Chettinad Mutton Curry

2. Ingredients:Oil - 3 tblspn
Shallots / Sambar Onions - 20 sliced thinly
Green Chilli - 2 slit
Curry leaves - 2 sprigs
Ginger Garlic Paste - 2 tblspn
Tomatoes - 3 large chopped finely
Salt to taste
Turmeric Powder / Manjal Podi - 1 tsp
Mutton / Lamb - 1/2 kg / 500 grams
Water as needed
Coriander Leaves a handful finely chopped

3. Whole Spices:
Cinnamon / Pattai - 1 inch stick
Cardamom pods / Elakai – 2
Cloves / Krambu – 3
Fennel Seeds / Sombu / Saunf - 1 tsp

4. For Chettinad Spice Powder:
Dry Red Chilli - 6 to 8 or to taste
Whole Coriander Seeds / Mullu Malli - 4 tblspn
Cinnamon Stick / Pattai - 5 cm stick
Fennel Seeds / Sombu / Saunf - 1 tblspn
Whole Peppercorns - 1 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Cardamom Pods / Elakai - 5
Star Anise - 1

5. For Coconut Masala:
Coconut - 1 cup
Fennel Seeds / Sombu / Saunf - 1
tblspn

6. Method:
Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till
use.
Heat a kadai. Dry roast all the spices given till they are golden. Remove them to a
blender and make into a fine powder. Set aside till use.
Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them
sizzle for a min.
Add in shallots, green chillies and curry leaves. Saute till light golden.
Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric
powder and mix well.
Add in tomatoes and saute till they are completely mushed up.

7. Add in the spice powder and toss well. Add in the washed mutton
pieces and add some water.
Now if you are making this in pressure cooker then cover it up and
cook for 5 whistle, simmer the flame for 15 to 20 mins. Turn the heat
off and let the pressure go all by itself.
Now open the cooker and add in coconut masala, more water if
needed and mix well.
Cover and simmer for 15 to 20 mins till the oil separates on top.
Add in coriander leaves and mix well.
Serve this curry over rice or roti.

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