Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The recipe of the chettinad mutton curry which am sharing below is suitable to be consumed with rice and indian flat bread (chapatti) too.
In Chettinad food, major spices used include peppercorn, cardamom, chillies, cinnamon, coconut, hence this recipe of mine includes all these spices. It is the usage if these raw spices which gives this curry an aromatic essence along with spicy flavour. It is such a distinct flavour that once you will have it, you will recognise this taste any day and likely crave for it yet again.
If you are mutton or lamb lover, you may like to explore following recipes of mine:
First of all, marinate the mutton pieces with some salt, turmeric powder and lemon juice and keep it aside for 10 minutes.
Heat a pan over medium heat and add all the ingredients listed under Chettinad masala category one by one and roast them for 7-8 minutes.
Once roasted, switch off the heat and let it cool. Transfer this into a grinder jar and grind it to a smooth paste. Our Chettinad masala is ready.
Now add the ground paste to the marinated mutton and mix it well. Let it marinate for 25-30 minutes.
Heat a kadai/pan and add a tablespoon of oil to it. Once the oil is heated add the mustard seeds and allow it to crackle.
Now add curry leaves and chopped onion. Once the onion turns light golden, add the tomatoes and cook till they are mushy.
Now add the marinated mutton and 2 cup of water. Let it cook for 30-45 minutes on low medium heat so that it’s cooked properly. Stir in between and check the Mutton pieces for softness.
Switch off the flame once the mutton is soft and the gravy reaches your desired consistency.
You can reduce the cooking time by pressure cooking the marinated mutton for 2-3 whistles and then add it to the gravy and cook for 8-10 minutes till the gravy thickens.
You can use lamb meat or goat meat whatever available.