Spicy Chettinad Mutton Curry with Coconut Milk is a delightful South Indian dish. It combines soft and tender mutton pieces with aromatic spices and creamy coconut milk. The rich and flavorful curry is a signature of Chettinad cuisine. Also, this dish is perfect for festive occasions. Do try this special dish at home and impress everyone.
Fiery Chettinad Mutton Curry with Coconut Milk
4-6
servings30
minutes1
hour40
minutesEmbark on a culinary journey with Chettinad Mutton Curry with Coconut Milk, a cherished South Indian delicacy deeply rooted in the rich heritage of the Chettinad community. With a history dating back to the Chettiar merchants of Tamil Nadu, this dish showcases their love for aromatic spices and robust flavors. The curry’s tantalizing blend of mustard seeds, cumin, and fennel showcases the Chettinad culinary expertise. The addition of creamy coconut milk brings a velvety texture and enhances the flavors, creating a delightful harmony of tastes. This traditional dish is often served during festive occasions and family gatherings, highlighting its cultural significance. Experience the essence of Chettinad as you relish the spicy, creamy flavors and unravel the tales of its culinary legacy.
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Ingredients
1 kg mutton, cut into pieces
2 onions, finely chopped
2 tomatoes, finely chopped
1 cup thick coconut milk
2 tablespoons ginger-garlic paste
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric powder
2 teaspoons red chili powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
Directions
- Heat oil in a large pot or pressure cooker over medium heat. Add mustard seeds, cumin seeds, and fennel seeds. Allow them to crackle.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for a couple of minutes to let the spices blend.
- Add the mutton pieces to the pot and coat them well with the spice mixture. Cook for 5-7 minutes until the mutton is sealed and lightly browned.
- Pour in the thick coconut milk and mix well. Bring it to a boil.
- Reduce the heat to low, cover the pot, and let the mutton cook for about 1 hour or until it is tender and cooked through. If using a pressure cooker, cook for 4-5 whistles on medium heat.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.
Quick Notes
- Adjust the spice levels according to your preference.
- For a thicker gravy, you can simmer the curry for a longer duration to reduce the liquid.
- Marinating the mutton with yogurt and spices for a few hours before cooking can enhance the flavors.
