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Chettinad Mutton Karoda
Preparation Time : 15
Cook Time : 60
Total Time : 75
Oil 3 tsp
Shallots / Sambar Onions – sliced thinly 20 nos
Green Chili-slit 2 nos
Cury Leaves 2 sprig
Ginger Garlic Paste 2 tbsp
Tomatoes-large chopped finely 3 nos
Salt 4 tsp
Mutton/Lamb 500 gms
Coriander Leaves-finely chopped 2 sprig
Whole Spices(1 tsp for tempering):Cinnamon Stick 1 inch
Cloves 3 nos
Fennel seeds 1 tsp
For chettinad spice powder - (6 tsp)Dry Red Chilli 6-8 nos
Whole coriander seeds 4 tsp
Cinnamon Stick 2 inch
Fennel seeds 1 tsp
Whole peppercorns 1 tsp
Cumin seeds 1 tsp
Cardamom Pods 5 nos
Star anise 1 nos
For coconut masala - (1/4 cup)-Coconut 1 cups
Fennel Seeds 1 tsp
Mutton / Lamb 500 gms
Water 2 cups
Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
Heat a pan,, Dry roast all the spices given till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
Heat oil in the same kadai or a pressure cooker. 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 spice powder and toss well. Add in the washed mutton pieces and add some water.
Now if you are making this in pressure cooker then cover it up and cook for 5 whistle, simmer the flame for 15 to 20 mins. 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 15 to 20 mins till the oil separates on top.
Add in coriander leaves and mix well.
Serve this curry over rice /idly/dosa/chappathi
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