Chettinad Mutton | Lamb Chettinad Recipe | Chettinad Mutton Gravy

• 4 tbsp Coconut Oil
• 20 no Shallots | Sambar Onions (sliced thinly)
• 2 slit Green Chillies
• 2 sprigs Curry leaves
• 3 tbsp Ginger Garlic Paste
• 3 large Tomatoes (chopped finely)
• 1 tsp Turmeric Powder
• 500 grams Mutton | Lamb
• Salt to taste
• 2 cups Water
• ¼ cup Coriander Leaves (finely chopped)

For Tempering

• 1 piece Cinnamon
• 2 pods Cardamom
• 1 no Cloves
• 1 tsp Fennel Seeds

Homemade Chettinad Spice Powder

• 6 no Dry Red Chilli
• 3 tbsp Coriander Seeds
• 1 stick Cinnamon
• 1 tsp Fennel Seeds
• 1 tbsp Black Peppercorn
• 1 tsp Cumin Seeds
• 4 pods Cardamom
• 2 no Cloves
• 1 Star Anise

For Coconut Paste

• 1 cup Fresh Coconut
• 1 tsp Fennel Seeds

1. 1

   Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.

2. 2

   Heat a kadai. Dry roast all the spices given for chettinad spices till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.

3. 3

   Heat oil in the same kadai. 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. Add in the chettinad spice powder and toss well. Add in the cleaned mutton pieces and stir fry with the spices for 5 to 6 minutes.

4. 4

   Now transfer this to pressure cooke, add water, salt and cook for 5 whistle. 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 10  mins till the oil separates on top. Add in coriander leaves and mix well. Serve this curry over rice or roti.