Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Chettinad Mutton Curry


Chettinad Cuisine is most popular in southern part of India and in fact it has gained immense popularity if you consider the sheer number of ‘Chettinad’ style restaurants in Chennai! It’s famous for it’s spices and unique flavor. This is the most common non-veg dish you can found in any south-Indian restaurant.

My mom made this Chettinad mutton curry last week and it came out really yummy.

Preparation Time: 40 minutes
Spice Level : 3 out of 5
No of servings : 5-6


Ingredients:

  • Mutton : 1 kg
  • OIl : 2 tbsp
  • Onion : 1 (large) (You can also use shallots or pearl onions instead of regular onions)
  • Tomatoes : 1
  • Tomato : 2 (for puree)
  • Ginger & garlic paste : 1 1/2 tbsp
  • Cinnamon : 2 “
  • Cloves : 3
  • Star Anise : 2
  • Bay leaves : 2
  • Cardamom : 3
  • Curry Leaves : 10-12
  • Fennel seeds : 2tsp
  • Cumin seeds : 1 tsp
  • Ground black pepper : 2 tsp
  • Red chili powder : 11/2 tbsp
  • Coriander powder : 2 tbsp
  • Turmeric Powder : 1/2tsp
  • Coriander Leaves : for garnishing
  • Salt : according to taste

Method Of Preparation:

  1. Wash and clean the mutton and cut it into small pieces.
  2. Grind the cut onion and tomato into a smooth paste and keep it separate.
  3. Heat oil in a pressure cooker then  add cloves, cinnamon, cardamom, star anise, fennel seeds, cumin seeds and bay leaves.
  4. Then add the tomato/onion paste, little salt and fry them for 3-4 minutes.
  5. Then add ginger and garlic paste, mix it all together and sautee it for a few minutes.
  6. Then add tomato puree (you can make it out of 2 tomtato or 4 tbsp of Canned tomato puree), red chili powder, coriander powder and turmeric powder.
  7. Mix everything together and let it cook in simmer heat (low medium) for 5-6 minutes.
  8. Now add the mutton pieces and 2 cups of water (adjust water according to the consistency you want).
  9. Finally add the curry leaves and black pepper on top of it.
  10. Close the lid and pressure cook for 4-5 whistles or till the mutton gets cooked.
  11. After that remove from heat and once the pressure is gone open and let it cook in medium heat till you get the gravy consistency you want.
  12. Garnish it with coriander leaves.
  13. Serve it hot with chapathi, idlis or rice.

Once you have tried this, I also invite you to try out our Spicy mutton curry recipe that is really popular with our readers.

21 Comments

  1. OMG..looks delicious just need hot rice to finish off that bowl :)

  2. thank you so much for sharing such a wonderful recipe !!!!!!!!!!!

    photo….amazing !!!!!!!!!!!

    • You mentioned tomato puree in your recipe but this item and how much quantity is not mentioned in the list of ingredients.Please advice as there is an onion/tomato paste added earlier to fry

      • I assume that 1 tomato was used to make the paste with onion and 2 tomatoes for puree

      • I’m wondering the same…help!!

  3. I was wondering about the same thing as Koshy is. The recipe mentions tomato puree, but there is no mention of it under ingredients. Please let us know. Thanks.

  4. I made this dish and it is so delicious. zhanks for sharing the recipe. I combined it with a peas masala, naan and cucumber raita. just great! Love your website! ps: here’s my chettinad mutton curry in my blog (in german): http://germanabendbrot.wordpress.com/2011/10/21/da-schmatzt-der-maharadscha-chettinad-mutton-curry-peas-masala-naan-und-gurken-raita/

    • Thanks for trying out my recipe and I am really glad it came out well.

      • Help!!! I want to know can I just double this reciepe?
        Thanks!

  5. Can this be frozen? I need to make this for about 100 people.

    • Please delete my email above – so sorry. I got distracted…

  6. This dish looks so very tempting that I would like to try it straight away. U have mentioned to add tomato purée but haven’t said how much in the ingredients. Please let me know I’m dieing to try it out. Also is 2 tbsps of oil enough for this recipe? P lease reply
    Priti

  7. Tried it with half a kg of meat and used half the amount of masala. Came out very nice…..quick and easy recipe for a novice like me.

  8. Amazing, Understandable and simple. I will try and get back to you

  9. Some of the comments here go back to 2012….and no reply about the tomato purée not listed in ingredients issue.
    Has anyone tried this recipe and figured out the tomato purée mystery? If so, please share!

    • I am really sorry for not replying to all the previous messages. Somehow we missed those comments. Anyways GP i sright. One tomato for onion paste and another 2 for Puree. Now I’ve updated it in the recipe. Thank you so much for mentioning it.

  10. you can even use fresh tomatoes and some chopped leaf to enhance the flavour

  11. lovely clicking here

  12. Seems a nice recipe, I will must give it a try.

  13. this mutton recipe was wonderful and was appreciated by all at home. Wanted to thank u and do keep posting guys.

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  1. Da schmatzt der Maharadscha: Chettinad Mutton Curry, Peas Masala, Naan und Gurken-Raita « German Abendbrot - [...] Wahl fiel diesmal auf Chettinad Mutton Curry von Shriya. Chettinad ist eine Region im Süden Indiens sowie die Bezeichnung …

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