Mutton Kuzhambu/Mutton Curry:
The popular dish Chettinad mutton curry is proudly served on the second day of marriage to the newly married couple and relatives, as a great feast, It includes a long menu, Mutton curry,Mutton soup,Fish fry, boiled eggs and Chettinad chicken as special treat.
The distinctive fresh ground spices used in the dish gives an aromatic and delightful flavour to the Chettinad mutton kuzhambu/curry.Tender goat meat is used for this gravy,Cooking any meat at low temperatures results in a more tender and flavourful product with more juice. The sautéing process should be done perfectly to enhance the flavour of the dish.
For roast and grind masala (Garam masala powder)
Cloves – 3
Green Cardamom – 3
Cinnamon stick – 1/2 inch
Star anise – 1
Black stone flower) – 1tsp
Mace – 1 flower
Nutmeg – a very small piece, or 1/4th tsp
Coriander seeds – 2tsp
Cumin seeds – 1tsp
Black pepper seeds – 1/2 tsp
Fennel seeds – 1 tsp
Ingredients used for mutton Gravy:(serves 4 persons)
Mutton 1/4 kg
Onion shallots-9 nos
Curry leaves-2 twigs
Tamarind juice-1/2 tsp (added for all non-vegetarian dishes by my mother)
Masala powder-3 tsp
Turmeric powder-1/2 tsp
Salt-1 1/2 tsp
Ginger garlic paste-1 tsp
To grind paste: (optional, gives you rich gravy)
Cumin seeds-1 tsp
Fennel seeds-1 tsp
Pepper corns-1/2 tsp
Kasakasa(poppy seeds)-1 heap tsp
1.Heat pan with 1 tbsp of oil, season it with fennel seeds 1/2 tsp, add chopped Onion, curry leaves and garlic, saute well for few minutes.
2.Add Ginger garlic paste, Turmeric powder and Garam masala powder, saute for a minute.
3.Add Mutton pieces saute in low flame for 5 to 7 minutes until it oozes out its juice.
5.Add the masala powder and 3 cups of water pressure cook for 4 whistles in medium low flame.
6.When the pressure releases, add ground coconut paste and allow it to boil for 5 minutes.
7.Add chopped coriander leaves and serve with hot cooked rice.