|Chettinadu Mutton Kuzhambu / Chettinadu Style Lamb Curry|
The famous Chettinadu Style Mutton Curry / Mutton Kuzhambu prepared with fresh ground masala. Use either pressure cooker or mud pot or slow cooker to prepare this curry. For earthy flavors, mud pot is preferred. This is one of most famous and frequently tried recipe in my blog. While grinding masala, you can also add one or two sticks of maratha moggu. And while tempering, add kalpasi. since I do not use it frequently in curries, I have not added here.
This recipe is also one among the series of products I shot for Ancient Cookware. The other recipes are Dindigul Chicken Biriyani, Hyderabadi Veg Dum Biryani, Village Style Chicken Curry & Mint Peanut Chutney. This Copper Handi with lid can be used to serve biryani or curries. Those who wish to buy products from Ancient Cookware, let it be indian pots or any products from their store, can avail a discount of 5 % by using coupon code : Preeti. You need to use this code at the time of checkout.
Some of the Chettinad special recipes shared in my blog, Chettinadu Style Pepper Tofu Masala, Vegetarian Fish Curry, Crab Rasam, Kozhi Rasam, Mutton Biriyani & Nandu Kola Urundai. If you try any of my recipes, do share your feedback with us.
- For Masala Paste:
- 1 medium sized onion – chopped
- 1 small tomato – chopped
- ½ cup chopped coconut
- 1 green chili – chopped
- ¼ cup mint leaves
- 1 tsp fennel seeds
- 4 cloves
- ¼ cinnamon stick
- For Curry:
- 500 gms mutton
- 1 medium sized onion – finely chopped
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- ½ tsp red chili powder
- 2 tsp coriander powder
- Salt to taste
- 1 tsp mustard seeds
- 3 tbsp coconut oil
- 1 stick curry leaves
- To Prepare Masala Paste:
- Grind all the ingredients mentioned under “Masala Paste” to fine paste without adding water. Transfer to a bowl.
- To Prepare Curry:
- Marinate mutton with ½ tsp turmeric powder and keep aside for 20 mins. Wash mutton very well and drain water completely.
- Use a pressure cooker to cook mutton. Combine mutton and ½ tbsp ginger-garlic paste. Add 2 cup water and close the cooker lid.
- Pressure cook for 10 whistles on low-medium flame. Remove from the heat and allow to pressure to come down. Remove mutton and keep aside. Keep the stock for later use.
- Heat 3 tbsp oil in a pressure cooker. Temper mustard seeds and curry leaves. Add chopped onions and saute a while.
- Add remaining ginger-garlic paste, ground masala paste and cooked mutton. Stir well everything. Now, Add turmeric powder, chili powder, coriander powder and salt to taste. Mix well everything and add mutton stock. Add more water if needed and close the cooker lid. Pressure cook for another 5-7 whistles. Serve with rice.