Name: Chettinad Mutton Kuzhambu recipe by Akum Jamir at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 3
Ingredients: Mutton 300 grams; Oil 5 tsp; Cinnamon 1 inch stick; Cardamom 2 pods; Cloves 3; Fennel Seeds 1 tsp; Shallots around 15 sliced; Dry Red Chilly 2 break into 2-3 pieces; Curry leaves 2 sprigs; Ginger garlic paste 2 tsp; Tomatoes 1 large chopped finely; Salt to taste; Turmeric powder 1 tsp; Water as required; Coriander leaves a handful chopped; For roasting and grinding; Dry Red Chilly 5; Peppercorns 1 tsp; Cumin seeds 1 tsp; Star anise 1 small; Cardamom 3; Coriander seeds 2 tsp; Cinnamon 1 small stick; Fennel Seeds 1 tsp; Coconut 1/2 cup

ABOUT Chettinad Mutton Kuzhambu RECIPE

Chettinad Mutton Kuzhambu, a spicy and flavorful Mutton Curry made with fresh grounded spices and coconut. Mutton Kuzhambu is a popular dish of the Chettinad region in Tamil Nadu. The south Indian style delicious & mouth watering mutton curry is made with spices & coconut over medium flame. It is spicy gravy style dish made with a variety of freshly ground spices. A lot of aromatic and distinctive spices like fennel seeds, cardamom, cinnamon, peppercorns, star anise etc. take the dish to another level. The aroma which arises while preparing the Mutton Kuzhambu is just mesmerizing. The coconut helps to enhance the flavours of the the curry and makes it tastier. The grounded spices are firstly sautéed with tomatoes and the mutton is then mixed into it. The mutton and the gravy is then left to cook so that all the flavours merge in together and form a satiating delicacy. The Mutton Kuzhambu best tastes with parantha, roti, idli, dosa, idiyappam or just plain rice.

Ingredients Serving: 3

Mutton 300 grams
Oil 5 tsp
Cinnamon 1 inch stick
Cardamom 2 pods
Cloves 3
Fennel Seeds 1 tsp
Shallots around 15 sliced
Dry Red Chilly 2 break into 2-3 pieces
Curry leaves 2 sprigs
Ginger garlic paste 2 tsp
Tomatoes 1 large chopped finely
Salt to taste
Turmeric powder 1 tsp
Water as required
Coriander leaves a handful chopped
For roasting and grinding
Dry Red Chilly 5
Peppercorns 1 tsp
Cumin seeds 1 tsp
Star anise 1 small
Cardamom 3
Coriander seeds 2 tsp
Cinnamon 1 small stick
Fennel Seeds 1 tsp
Coconut 1/2 cup

Instructions

Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it.
Let it cool down and blend it into a fine powder. Keep aside.
Heat oil in a pan, add in the whole spices and let them crackle for a min.
Add the shallots, ginger garlic paste, chillies and curry leaves and saute for 2 mins.
Add in salt and turmeric powder and mix well.
Add the tomatoes and saute till tomatoes turns mushy.
Add the mutton and mix well. Cook for around 5 mins stirring continuously.
Add the grounded spice powder and toss well so that the masala coat nicely with the mutton.
Cook for around 5 mins. Now add water, cover the pan with lid and cook on medium heat.
Keep adding water little by little at a time and cook till the mutton is cooked completely stirring occasionally which will take around 50-60 mins.
Adjust the gravy consistency as per your requirement and add chopped coriander leaves, give a quick stir and take off the heat.

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