Chettinad Mutton Curry Recipe

Chettinad Mutton Curry Recipe



 

Chettinad Mutton Curry Ingredients: • 1 kg Mutton • 100 g Shallots (Kunjulli) • 1 piece Ginger • 5-8 Garlic Pods • 2 pieces Cinnamon (Karugapatta) • 4 Cloves (Grambu) • ½ tsp Cumin Seeds (Jeerakam) • ½ tsp Fennel Seeds (Perinjeerakam) • Few Pepper Corns (Kurumulaku) • 2 tsp Chilly Powder • 2 tsp Coriander Powder • Salt (to taste) • ¼ cup Oil • ½ tsp Turmeric Powder • 2 Onions (large, finely chopped) • ½ tsp Mustard Seeds • 1 sprig Curry Leaves • 2 Tomatoes (sliced) How to make Chettinad Mutton Curry: • Wash the mutton well and cut into medium-sized pieces. • Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste. • Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes. • Heat one tablespoon of oil in a cooker and add the marinated mutton. • Pressure cook the mutton up to 4 whistles. • Take a pan or kadai and heat oil in it. • Add mustard seeds and let them splutter. • Add curry leaves, chopped onions and sauté well until they turn golden brown. • Next, add in the chopped tomatoes and stir well until they turn tender. • Add the mutton and cook until the oil separates from the curry.

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Andhra Mutton Curry

Andhra Mutton Curry Recipe Preparation Time 40 Minutes Cooking Time 20 Minutes Difficulty Difficult Rating 10.0 / 10 ( 2 votes) Recipe Type Non Veg. Serves 4, 665 cal per serving

Andhra Mutton Curry Ingredients: • ½ Kg Mutton ( Cut it into medium size pieces) • ½ tsp Red chili powder • 2 tsp Black Pepper Powder • ¼ tsp Turmeric Powder • 1 inch Stick Cinnamon • 1 tsp Coriander seeds • 1 tsp Cumin seeds • 2 Cloves • 2 Green Cardamoms • 3 Medium Onions ( Chopped) • 1 Large Tomato ( Chopped) • 1 tsp Ginger and Garlic Paste. • 10 Curry Leaves • 1 tsp Poppy Seeds • ½ tsp Fennel Seeds • 4 Black Peppercorns • Coriander Leave • Oil • Salt (to taste) How to make Andhra Mutton Curry: • Pressure cook mutton pieces with 2 cups water, turmeric and salt till 6 whistles. • Add poppy seeds, coriander seeds, cumin seeds, cloves, cinnamon, green cardamoms, black peppercorns, fennel seeds. Cool it for 10 min. • Then grind it and keep it aside. • Heat up the oil in Pan. • Add curry leaves, onion and Cook till the onion becomes brown. • Add ginger garlic paste, chili powder and half the black pepper powder and cook for 2 min. • Now add tomato and mutton pieces, cook on high flame until the tomatoes become soft. • Add salt and spice powder. • Cook in low flame till mutton pieces become soft and add remaining black pepper and mix well. • Finally toss coriander leaves and serve.

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Irish Mutton Soup

Ingredients of Irish Mutton Soup

Serves: 10

• 675g thickly sliced bacon, diced
• 2.75kg boneless lamb shoulder, cut into 5cm pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 50g plain flour
• 3 cloves garlic, minced
• 1 large onion, chopped
• 120ml water
• 1 litre beef stock
• 2 teaspoons caster sugar
• 500g diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 250ml white wine

• Preparation method of  Irish Mutton Soup

  Prep: 20 mins | Cook: 2 hours 25 mins
  1.

  Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.

  2.

  Put lamb, salt, pepper and flour in large mixing bowl. Toss to coat lamb evenly. Brown lamb in frying pan with bacon fat.

  3.

  Place lamb into stock pot (leave 4 tablespoons of fat in frying pan). Add the garlic and onion and saute till onion begins to become golden. Deglaze frying pan with 120ml water and add the garlic-onion mixture to the stock pot with bacon, beef stock and sugar. Cover and simmer for 1 1/2 hours.

  4.

  Add carrots, onions, potatoes, thyme, bay leaves and wine to pot. Reduce heat and simmer covered for 20 minutes until vegetables are tender.
   

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Mutton Curry

 

Ingredients for Mutton Curry

Serves: 4

• 1 tsp olive oil
• 350g well-trimmed lean boneless mutton, cut into 2cm chunks
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala powder
• 400g cauliflower florets
• 300g chopped tomatoes
• 125ml water
• 200g frozen peas
• 5 tbsp chopped coriander leaves
• 115g plain low-fat yoghurt
• 2 tbsp plain flour
•  

  Preparation method of Mutton Curry

  Prep: 25 mins | Cook: 55 mins
  1.

  Heat the oil in a nonstick pan over medium heat. Add the mutton cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the meat to a bowl or plate.

  2.

  Add the onion, garlic and ginger to the pan and cook, stirring frequently, for about 5 minutes or until the onions are tender. Add the curry powder and cauliflower, and stir to mix together.

  3.

  Add the tomatoes and water and bring to a boil. Return the meat to the pan and reduce the heat to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.

  4.

  Add peas and coriander, and cook for 3 minutes or until the peas are hot. Stir in the curd and flour together in a small bowl. Stir this mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.

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Spicy Mutton Curry

Spicy Mutton Curry

Author: Maria Jose

Recipe type: Side dish

Cuisine: Kerala

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Serves: 3-4

Ingredients

• Mutton – ½ kg, cut into medium size pieces

To roast and grind

• Coconut – ¾ cup
• Whole coriander (kothamalli)- 1 tbsp
• Dry red chilli – 4
• Whole black pepper – 1¼ tsp
• Fennel seeds (perumjeerakam) – ½ tsp
• Cloves – 3
• Cinnamon – a small piece
• Pearl/Small onion – 3, sliced
• Curry leaves – 6

For masala

• Onion – 3 medium-big, sliced
• Crushed/grated ginger and garlic – 1½ tsp each
• Chilli powder – 1 tsp
• Tomato – 1 medium -big, sliced
• Salt
• Oil – I used coconut oil

To temper

• Pearl/small onion – 4, sliced
• Curry leaves
• Pepper powder – ½ tsp (refer notes)
• Chopped coriander leaves – 1 tbsp

Instructions

1. Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside.
2. Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins. Add chilli powder and cook for 2-3 mins. Add sliced tomato and cook till it turns soft. Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done. Refer notes to see on pressure cooking time.
3. Add ¼ – ½ cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
4. Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well.
5. Serve hot with rice/chapthi/pathiri etc;

Notes

This is a spicy recipe, so adjust the qty of spices to suit your taste. I didnt add the pepper powder in the tempering stage, since the curry was already spicy for our preference. Pressure cooking the mutton – After the first whistle, I reduced the flame to low-medium and cooked for 12-15 whistles. Keep it closed for another 15 mins or till the pressure drops. The colour of the curry tends to darken as it rests..

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Warli Style Mutton Curry

Warli Style Mutton Curry

A creamy mutton curry made from beautiful aromatic masalas, Warli style.


Ingredients

    1 kg mutton

    6 green chillies

    3 - 4 pods of garlic

    1 - 2 inch ginger 

    3 - 4 onions (medium size)

    4 - 5 teja mirch

    5 - 6 Tbsp of refined oil

    3 Tbsp of turmeric powder 

    1 Tbsp of red chilli powder

    3 - 4 cardamoms

    1 Tbsp of cumin

    5 - 6 cloves

    2 - 3 Tbsp of coriander seeds

    Fresh coriander 

    Salt to taste

Method

For the Marinade:

Marinate the mutton with 1 tbsp of refined oil, 1 tbsp of turmeric, 1 tbsp of red chilli powder and salt. Put it aside.


For the Garam Masala:

Grind 3 cardamoms, 1tbsp cumin, 1 tbsp coriander, 1tbsp pepper and 5-6 cloves of garlic together.


For the Hara Masala:

Grind a hand-full of coriander with 6 green chilies, 8-9 cloves of garlic, ginger, 2 tbsps of oil and salt.

Fry the onions in refined oil.

Add the hara masala and garam masala into it.

Add a little water.

Once the oil begins to separate from the masala, add in the marinated mutton.

Saute everything together, add water to cover and salt to taste.

Cook for around 45 - 60 minutes.

Serve garnished with fresh coriander.

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Mutton rogan josh

Mutton rogan josh

 Ingredients:

1 kg mutton

5 tbsp oil

1 cup curd

2 onion finely chopped

2 tbsp ginger paste
 2 tbsp garlic paste

1 ½ tsp kashmiri red chilly powder

1 tsp garam masala powder

1 tsp ginger powder

2 tbsp coriander powder

½ tsp turmeric powder

1 tsp cumin powder

1 tsp black pepper corns

12 cloves

8 green cardamom

5 sticks cinnamon

Few threads of mace

2 tbsp white cream

Salt

Chopped coriander to garnish

Method: In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put whole garam masala. When they start to crackle, put chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes.

Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes. Add water and little salt and cook with the lid closed till the meat becomes tender and the gravy is medium thick in consistency. Add cream and stir well and cook for about 5 more minutes. Garnish with chopped coriander and serve with rice, pulao or roti.

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Mangalore Mutton Curry

Mangalore Mutton Curry

Ingredients
Serves: 6

    ½ kg boneless Mutton, cut into small pieces
    250 gms potatoes, cut into fourths
    3 large onions
    6 cloves of garlic
    4 cm long piece of ginger
    2 large tomatoes, pureed
    1 teaspoon turmeric (haldi) powder
    1 tablespoon tamarind paste
    2 tablespoons vegetable oil
    Salt to taste
    1 teaspoon sugar
    1 cup water
    Coriander leaves, for garnish
    For masala paste:
    1 tablespoon poppy (khus khus) seeds
    1 stick cinnamon (dalcini)
    4 cloves (lavang)
    15 black peppercorns
    1 black cardamom (badi elaichi)
    1 teaspoon cumin (jeera) seeds
    4 dry red chillis
    1 teaspoon oil
    1//2 cup grated coconut

 Preparation method
Prep: 20 mins    | Cook: 45 mins
1.
Grind the onions, garlic, and ginger together into a paste. Heat oil in a pressure cooker bottom. Add the onion paste and fry over medium heat until golden brown.
2.
While onion paste is cooking, get masala paste ready. Heat 1 teaspoon oil in a small frying pan and roast all the dry spices. Grind to a paste along with the coconut. Keep for later.
3.
Once onion masala is ready, add the pureed tomatoes. Cook, stirring frequently till tomatoes are cooked and change colour. Now add the turmeric powder and some salt. Now add the mutton and bhuno/stir fry the mutton in the masala till the mutton gives out some juices, about 10 minutes. Now add the potatoes, ground coconut masala paste, tamarind paste, sugar, and 1 cup water.
4.
Bring to a boil, close the pressure cooker lid and cook at high pressure for 2 whistles. Reduce heat to simmer and cook for 15 more minutes. Once pressure has released, open cooker. Check salt and seasonings. Garnish with coriander leaves. Serve.

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