Thursday, November 24, 2016

Chettinad Mutton Kuzhambu Recipe | Chettinad Mutton Curry | Chettinad Lamb Gravy

Chettinad Prawn Masala is one of my popular posts in the space and I always wanted to try other Chettinad recipes too. I have already posted Chettinad Kozhi(chicken) Rasam. The Chettinad masala itself is so flavourful and when we add the freshly ground masala to the mutton/chicken, it tastes divine. I tried this recipe a few months back and Jany liked it very much. From that day onwards for any special occasion or guests at home, this mutton kuzhambu finds its place in the dining table 😆. I adapted the recipe from here and it turned out super awesome. Do try this over the weekend and share with me the feedback.
Mutton - 1/2 kg (with bones)
Small onion(Shallots) - 15 to 20
Tomato - 2
Garlic - 10 pods
Ginger garlic paste - 1 tsp
Kashmiri Chilli Powder - 1 tsp 
Lime juice - 2 tsp  
Curry leaves - a handful 
Salt - as required
For the Chettinad Masala Powder: 
(Just need to use 2 tblsp masala after grinding)
Cinnamon - 1/2 inch piece
Cardamom pods - 2
Clove - 2 
Coriander seeds - 2 tblsp
Dry Red chillies - 4
Fennel Seeds - 1 tsp
Cumin seed- 1 tsp
For the Coconut Masala: 
Coconut - 1/2 cup(grated)
Kas Kas - 1 tsp
Fennel seeds - 1 tsp  
To Temper: 
Oil - 1 tblsp 
Cinnamon - 1/2 inch piece 
Cardamom - 2 
Clove - 2 
Fennel seeds - 1 tsp 
Bay leaf - a small piece 
Star Anise - 1 
1. Dry roast the items under 'For the Chettinad Masala Powder' for 2 to 3 minutes in medium flame until nice aroma comes. Allow it to cool completely and powder it finely. Measure and take 2 tblsp from this powder. 
2. Grind the items under 'For the Coconut Masala' to a smooth paste by adding a little water. Chop the tomato and peel the skin of shallots and garlic.
3. Heat the oil in a pressure cooker pan and add the items under 'To Temper'. Then add the ginger garlic paste and stir well. Then add the onion and saute it.
4. Now, add the garlic, tomato and curry leaves. Mix it all together and saute it nicely. Then add the cleaned and washed mutton pieces along with turmeric powder. Saute it well in medium flame until the water oozes out of the mutton. This sauteing is the main step and secret behind the taste in this recipe.(Saute is for a minimum of 7 to 9 minutes)
5. Now, add the ground masala(2 tblsp) and the Kashmiri chilli powder. Add the required salt at this stage. Along with this add 2 cups of water. When it starts boiling, cover it with the lid and pressure cook until the mutton is tender. 
6. You can cook it for 5 to 6 whistles or after the first whistle, reduce the flame and cook for 15 mins. Switch off the flame and allow the pressure to release. Open the cooker and put it back on the flame. Now, add the ground coconut paste and add water if required. Bring everything to a rolling boil and when the gravy reaches the correct consistency, squeeze the lemon juice and garnish with coriander leaves.

Serve the yummy and finger licking mutton kuzhambu with chapathi, Rice or Idli/Dosa. I served it with spongy kal Dosa.
Points to remember:
  • The cooking time of the mutton can vary based on its type. I usually pressure cook it for a whistle in high flame. Then reduces the flame and cook it for 15 to 20 mins.
  • To get the bright red colour, I used 1 tsp of Kashmiri red Chilli powder at the end. You can skip it and add an extra 4 dry red chilli while making the Chettinad masala.
  • Adjust the spiciness, as per your family's tolerance level.
  • Khas Khas can be replaced with 5 to 6 cashew nuts. 
  • Shallots enhance the taste of the kuzhambu hence don't skip it. The original recipe calls for 30 shallots.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. Yum and delicious !!! Plz visit my blog too. . .. thank you


Month's Popular Posts