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Chettinad Mutton Karoda

Chettinad Mutton Karoda

Cooking Time

Preparation Time : 15

Cook Time : 60

Total Time : 75

Ingredients

Serves 5

  • 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

Directions

  • 01

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

  • 02

    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.

  • 03

    Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them sizzle for a min.

  • 04

    Add in shallots, green chillies and curry leaves. Saute till light golden.

  • 05

    Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric powder and mix well.

  • 06

    Add in tomatoes and saute till they are completely mushed up.

  • 07

    Add in the spice powder and toss well. Add in the washed mutton pieces and add some water.

  • 08

    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. 

  • 09

    Now open the cooker and add in coconut masala, more water if needed and mix well.

  • 10

    Cover and simmer for 15 to 20  mins till the oil separates on top.

  • 11

    Add in coriander leaves and mix well.

  • 12

    Serve this curry over rice /idly/dosa/chappathi

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