Photograph of the finished Mutton chettinad

India · Cừu xào masala Chettinad

Mutton chettinad

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Dried chillies Dried chillies 2.8 oz
  • Photograph of Shredded coconut Shredded coconut 11.3 oz
  • Photograph of Fennel seeds Fennel seeds 1.1 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.4 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Curry leaves Curry leaves 60 leaves
  • Photograph of Shallots Shallots 3.2
  • Photograph of Coconut oil Coconut oil ¾ cup
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Each type of dried spice is roasted separately and then ground with grated coconut to make Chettinad masala powder.
  2. 2 The Chettinad spice blend contains over ten individually roasted spices, and that's what makes this dish special.
  3. 3 Marinate the lamb with half of the masala powder for 1 hour.
  4. 4 Sauté shallots and curry leaves in coconut oil for 12 minutes.
  5. 5 Fry the lamb for 12 minutes, then add water and simmer for 50 minutes until the meat is tender.
  6. 6 Sprinkle with the remaining masala sauce and simmer until the liquid evaporates completely, allowing the dish to dry out and absorb the flavors.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: incubate under high pressure for 22 minutes, then release the pressure naturally and boil until reduced as in step 6.

Start cooking