Mutton Fry Chettinad Style

Add as a preferred source on Google

Bored of the same old mutton dishes that taste just the same. Let us give your culinary cells some impetus. Chettinad style mutton fry is something that should grab your eyeballs at once. It is a traditional Tamil recipe. Chettinad Mutton can be of two types. One is a Tamil curry recipe. The other one which we are making today is a mutton fry dish.

Chettinad mutton fry is a popular street food in Chennai. This Tamil recipe is filled with lots of steamy spices. This recipe will taste like home to those who hail from Tamil Nadu. For the rest, Chettinad Mutton dry is an exotic Tamil recipe that you must try.

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour

Ingredients For Marinade

• Mutton- 500 grams (cut into small pieces)
• Turmeric Powder- 1tsp
• Ginger-garlic Paste- 1tbsp
• Red Chili Powder- 1tsp
• Salt- to taste
• Oil- 1tbsp

Ingredients For Chettinad Masala

• Baby Onions- 4 (whole)
• Garlic- 5 pods
• Coriander powder- 1tbsp
• Red Chilli Powder- 1 tsp
• Cloves- 2
• Cinnamon sticks- 1 inch piece
• Bay leaf- 1
• Curry leaves- 10
• Peppercorns- 8
• Onions- 2 (chopped)
• Tomato- 1 (finely chopped)
• Ginger- Garlic paste- 1tsp
• Grated coconut- 2tbsp
• Fennel seeds- 1tsp
• Poppy Seeds- 1tsp
• Salt- as per taste
• Oil- 3tbsp

Procedure

1. Marinate the mutton pieces with all the ingredients of the marinade and leave it aside for about an hour.

2. Heat oil in a pressure cooker. When it sizzles, add baby onions and garlic pods to it.

3. Season it with red chilli powder and coriander powder. Cook for 4-5 minutes on a low flame.

4. Then pour the marinaded mutton into the pressure cooker. Stir well to mix.

5. Cook on a low flame for another 7-8 minutes.

6. Add one and a half cups of warm water and pressure cook for the duration of 3 whistles.

7. Meanwhile, roast cloves, cinnamon sticks, poppy seeds, fennel seeds, bay leaf and peppercorns on a dry pan for a minute.

8. Take the spices of the pan and allow them to cool. Then grind them into a fine paste.

9. Heat oil in a deep bottomed pan. Season it with curry leaves.

10. Saute the chopped onions in this pan for 4-5 minutes on a low flame.

11. Then add ginger-garlic paste. Cook for another 2-3 minutes.

12. Now add grated coconut and ground masala to the pan and cook for 3-4 minutes on a low flame.

13. By now, the mutton must be pressure cooked. Pour the contents of the pressure cooker into the pan.

14. Keep cooking the mutton until all the gravy dries up.

Serve Chettinad mutton dry with rotis or dosas.