Name: Chettinad mutton karoda recipe by Adaikkammai Annamalai at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Oil – 3 tblspn; Shallots / Sambar Onions – 20 sliced thinly; Green Chilli – 2 slit; Curry leaves – 2 sprigs; Ginger Garlic Paste – 2 tblspn; Tomatoes – 3 large chopped finely; Salt to taste; Turmeric Powder – 1 tsp; Mutton / Lamb – 1/2 kg / 500 grams; Water as needed; Coriander Leaves a handful finely chopped; Whole spices :; Cinnamon – 1 inch stick; Cardamom pods – 2; Cloves – 3; Fennel Seeds – 1 tsp; For chettinad spice powder:; Dry Red Chilli – 6 to 8 or to taste; Whole Coriander Seeds – 4 tblspn; Cinnamon Stick – 5 cm stick; Whole Peppercorns – 1 tblspn; Cumin Seeds – 1 tsp; Cardamom Pods – 5; Star Anise – 1; For coconut masala:; Coconut – 1 cup; Fennel Seeds – 1 tblspn

ABOUT Chettinad mutton karoda RECIPE

I am up with a special curry from chettinad, i love their cuisine, becoz i am from chettinad race,,, wee will make dish very spicy, flavourful, full of freshly roasted masala and spice powders. No ready ground spice powders are allowed in our kitchens. How cool is that. This curry is a perfect example for that. It has tons and tons of flavours packed in it..Just give this a try and let me know how it turned out for you.

Ingredients Serving: 4

Oil – 3 tblspn
Shallots / Sambar Onions – 20 sliced thinly
Green Chilli – 2 slit
Curry leaves – 2 sprigs
Ginger Garlic Paste – 2 tblspn
Tomatoes – 3 large chopped finely
Salt to taste
Turmeric Powder – 1 tsp
Mutton / Lamb – 1/2 kg / 500 grams
Water as needed
Coriander Leaves a handful finely chopped
Whole spices :
Cinnamon – 1 inch stick
Cardamom pods – 2
Cloves – 3
Fennel Seeds – 1 tsp
For chettinad spice powder:
Dry Red Chilli – 6 to 8 or to taste
Whole Coriander Seeds – 4 tblspn
Cinnamon Stick – 5 cm stick
Whole Peppercorns – 1 tblspn
Cumin Seeds – 1 tsp
Cardamom Pods – 5
Star Anise – 1
For coconut masala:
Coconut – 1 cup
Fennel Seeds – 1 tblspn

Instructions

Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
Heat a kadai. 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.
Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them sizzle for a min.
Add in shallots, green chillies and curry leaves. Saute till light golden.
Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric powder and mix well
Add in tomatoes and saute till they are completely mushed up.
Add in the spice powder and toss well. Add in the washed mutton pieces and add some water
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.
Now open the cooker and add in coconut masala, more water if needed and mix well.
Cover and simmer for 15 to 20 mins till the oil separates on top.
Add some mint or coriander leaves mix well
Serve this curry over rice or idly/chappathi

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