Photograph of the finished Chettinad mutton curry

India · Cà ri cừu Chettinad dừa rang

Chettinad mutton curry

2 hr 20 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 640 g
  • Photograph of Shredded coconut Shredded coconut 160 g
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Shallots Shallots 2
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Tomato Tomato 4
  • Photograph of Oil Oil 100 ml
  • Photograph of Poppy seeds Poppy seeds 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grated coconut, dried chilies, peppercorns, cumin seeds, and poppy seeds are roasted separately and then ground into a masala called Chettinad.
  2. 2 Sauté the shallots and curry leaves for 8 minutes, then add the tomatoes and cook for 5 minutes.
  3. 3 Place the lamb in the pan and stir for 8 minutes, then add the masala sauce and 400 ml of water.
  4. 4 Simmer for 1 hour and 10 minutes until the meat is tender and falls apart; poppy seeds act as a thickener, so no additional flour is needed.
  5. 5 Cook for the last 8 minutes until the sauce thickens, and serve when there's enough sauce to pour over rice, not dry like the chicken stir-fry version.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: simmer in a pressure cooker for 28 minutes at high pressure with 300 ml of water, then release the pressure naturally and simmer for 8 minutes with the lid open.

Start cooking