Chettinad Mutton curry|chettinad mutton masala recipe|muttonmasala|how to make chettinadmutton gravy

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Chettinad Mutton Curry is a #NonVegetarianCurry from the lands of Chettinad. This #ChettinadMuttonKulambu is made using Mutton, Dried Red Chilli, Coconut and Coriander Seeds. You can now make this #ChettinadMuttonCurry with simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Chettinad Mutton Curry Recipe:

Masala Paste:
Coriander Seeds - 2 tbsp
Fennel Seeds - 1 tbsp
Black Peppercorns - 1 tbsp
Cinnamon - 1 inch
Dried Red Chilli - 4 nos
Kashmiri Red Chilli - 4 nos
Star Anise - 1 no
Cumin Seeds - 1 tbsp
Cardamom - 3 nos
Cloves - 4 nos
Coconut - ¼ Cup
Poppy Seeds - 2 tbsp

Other Ingredients:
Gingelly Oil - 3 tbsp
Stone Flower/Kalpasi - 1-inch piece
Shallots - 1 Cup
Curry Leaves - 20 nos
Onion (finely chopped) - 1 Cup
Ginger Garlic Paste - 2 tbsp
Turmeric Powder - ½ tsp
Tomato (finely chopped) - 1 Cup
Mutton (curry cut) - 1 kg
Rock Salt - 2 ½ tsp
Water - 2 Cups
Coriander Leaves (finely chopped) - 3 tbsp
Cooking Instructions:

1. In a pan, dry roast all the spices for the masala paste
2. Once it turns aromatic, add the poppy seeds and coconut. Saute lightly until dry and the color just starts to change.

3. Cool down the mixture and grind it to a paste, adding water as required.

4. Add this paste to the cooked mutton for at least 30 minutes.

5. Heat oil in a pan and add stone flower, curry leaves, shallots, and onions.

6. Once it turns translucent, add ginger garlic paste, turmeric powder, and tomato. Saute for 3 minutes.

7. Add the cooked mutton and rock salt. Saute for 2 minutes.

8. Add water and pressure cook for 25 minutes. Reduce the heat to medium after the first whistle.

9. Garnish with coriander leaves and serve.