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Chettinad Lamb Curry | Your Food Fantasy

Chettinad Mutton Curry

Mutton / Lamb curry made in Chettinad (south indian) style. The unique flavours from this curry will make a lamb lover drool over it.
5 from 10 votes
Prep Time 15 mins
Cook Time 50 mins
Marination 30 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine Indian
Servings 4 Portions
Calories 611 kcal


For Chettinad Masala

  • 12-15 Shallots
  • 6-8 Garlic Cloves
  • 1 Inch Piece Ginger
  • 1 Inch Piece Cinnamon stick
  • 2 Teaspoon Whole black peppercorns
  • 1 Tablespoon Whole Coriander Seeds
  • 1.5 Tablespoon Fennel Seeds
  • 1 Teaspoon Cumin Seeds
  • 1 Tablespoon Coconut Grated
  • 5 Dried Red Chillies
  • 2 Green Cardamom
  • 4 Cloves
  • 1 Tablespoon Oil

For Gravy

  • 600 Grams Mutton /Lamb Pieces
  • 1 Onion Large - Chopped
  • 2 Tomatoes Medium - Chopped
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Salt As per taste
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Oil
  • 1 String of Curry leaves
  • Fresh Coriander Leaves To garnish


  • 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.
    Chettinad Curry Masala | Your Food Fantasy
  • 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.
    Home made Chettinad Mutton Curry | YourFoodFantasy.com


  • 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.
  • You can use red onions instead of Shallots.
  • It tastes best when cooked in mustard oil.


Nutrition Facts
Chettinad Mutton Curry
Amount Per Serving
Calories 611 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 16g100%
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 144mg48%
Sodium 1100mg48%
Potassium 955mg27%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 3g3%
Protein 40g80%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chettinad Lamb, gluten free, Lamb