Chettinad recipes are some of our favorites. The wonderful blend of freshly roasted spices gives Chettinad dishes their distinctive aroma, heat, and rich flavor.
Mutton usually takes longer to cook when prepared in an open pan. Using a pressure cooker makes the process much easier, and about 3–5 whistles is usually enough to make the meat tender. Without a pressure cooker, the mutton may need to cook for at least an hour or until completely tender.
We usually buy mutton from a Halal market, as the flavor is closer to what we are used to in India. If mutton is not available, lamb can also be prepared using the same method.
I have adapted this recipe over time from different sources and adjusted the spices to suit our taste.
Chettinad Mutton Kulambu / Chettinad Mutton Curry
Recipe Details
Mutton Curry
Chettinad
Sashi
40 minutes
4
Ingredients
For the Mutton
- Mutton / Lamb – 1–2 lbs, cut into small pieces
- Turmeric powder – 1 tsp
- Salt – to taste
To Roast and Grind
- Oil – a little, for roasting
- Cinnamon – 1 piece
- Cloves – 2
- Cardamom – 2 pods
- Cumin seeds – 1/2 tsp
- Fennel seeds – 1 tsp
- Dried red chilies – 10
- Coriander seeds – 3 tsp
- Coconut – 3 tbsp
- Cashews – 5
For the Curry
- Oil – 1 tbsp
- Cinnamon – 1 piece
- Cloves – 2
- Cardamom – 2 pods
- Star anise – 1
- Onion – 1 medium, chopped
- Ginger-garlic paste – 1 1/2 tsp
- Tomatoes – 2 medium, chopped
- Water – 1 cup
- Coconut milk – 1 cup
- Coriander leaves – 3 tbsp, chopped
Preparation
- Clean the mutton and cut it into small pieces.
- Add the turmeric powder and salt to the mutton. Mix well and keep it aside to marinate while you prepare the other ingredients.
- Chop the onion, tomatoes, and coriander leaves.
- Prepare fresh ginger-garlic paste if needed.
- Prepare the coconut milk from fresh coconut or use ready-made coconut milk.
Prepare the Ground Masala
- Heat a little oil in a small pan over low to medium heat.
- Add the cinnamon, cloves, cardamom, cumin seeds, fennel seeds, dried red chilies, and coriander seeds.
- Roast until the spices become aromatic.
- Add the coconut and cashews toward the end and continue roasting until they turn lightly golden.
- Remove from the heat and allow the mixture to cool.
- Grind the roasted ingredients into a smooth, fine paste and keep aside.
Cooking Instructions
- Heat 1 tablespoon oil in a pressure cooker.
- Add the cinnamon, cloves, cardamom, and star anise.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Add the ginger-garlic paste and fry until the raw aroma disappears.
- Add the chopped tomatoes and cook until they become soft.
- Add the prepared ground masala paste and cook until the oil begins to separate from the mixture.
- Add the marinated mutton and 1 cup of water. Mix well.
- Check the seasoning and add more salt if required.
- Close the pressure cooker and cook for about 5 whistles, or until the mutton is tender.
- Allow the pressure to release naturally before opening the cooker.
- Add the coconut milk and mix gently.
- Simmer over medium heat for another 10–15 minutes, until the curry reaches your preferred consistency.
- Add the chopped coriander leaves at the end and remove from the heat.
Tips
Pressure Cooking: Mutton takes much longer to cook in an open pan. Pressure cooking helps make the meat tender in considerably less time.
Lamb Variation: Lamb can be used instead of mutton and prepared using the same method.
Freshly Ground Masala: Roasting and grinding the whole spices gives this curry its characteristic Chettinad flavor and aroma.
Coconut Milk: Add the coconut milk only after the mutton is tender, then simmer gently for a few minutes.
Serving Suggestion
Serve Chettinad Mutton Kulambu hot with steamed white rice, variety rice, chapati, roti, dosa, or parotta.
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