Chettinad Mutton Curry Recipe

• 1 kg Mutton
• 100 g Shallots (Kunjulli)
• 1 piece Ginger
• 5-8 Garlic Pods
• 2 pieces Cinnamon (Karugapatta)
• 4 Cloves (Grambu)
• ½ tsp Cumin Seeds (Jeerakam)
• ½ tsp Fennel Seeds (Perinjeerakam)
• Few Pepper Corns (Kurumulaku)
• 2 tsp Chilly Powder
• 2 tsp Coriander Powder
• Salt (to taste)
• ¼ cup Oil
• ½ tsp Turmeric Powder
• 2 Onions (large, finely chopped)
• ½ tsp Mustard Seeds
• 1 sprig Curry Leaves
• 2 Tomatoes (sliced)

• Wash the mutton well and cut into medium-sized pieces.
• Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste.
• Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes.
• Heat one tablespoon of oil in a cooker and add the marinated mutton.
• Pressure cook the mutton up to 4 whistles.
• Take a pan or kadai and heat oil in it.
• Add mustard seeds and let them splutter.
• Add curry leaves, chopped onions and sauté well until they turn golden brown.
• Next, add in the chopped tomatoes and stir well until they turn tender.
• Add the mutton and cook until the oil separates from the curry.