Chettinad Mutton Curry Recipe

Chettinad cuisine is widely known for its spice indulgence in any curry and Chettinad Mutton Curry is just another recipe from this cuisine. Learn how to make/prepare Chettinad Mutton Curry by following this easy recipe.
Chettinad Mutton Curry Recipe
Difficulty Difficult
Rating 9.1 / 10 (22 votes)
Recipe Type Non Veg.
Serves 6
  • 1 kg Mutton
  • 100 g Shallots (Kunjulli)
  • 1 piece Ginger
  • 5-8 Garlic Pods
  • 2 pieces Cinnamon (Karugapatta)
  • 4 Cloves (Grambu)
  • ½ tsp Cumin Seeds (Jeerakam)
  • ½ tsp Fennel Seeds (Perinjeerakam)
  • Few Pepper Corns (Kurumulaku)
  • 2 tsp Chilly Powder
  • 2 tsp Coriander Powder
  • Salt (to taste)
  • ¼ cup Oil
  • ½ tsp Turmeric Powder
  • 2 Onions (large, finely chopped)
  • ½ tsp Mustard Seeds
  • 1 sprig Curry Leaves
  • 2 Tomatoes (sliced)
How to make Chettinad Mutton Curry:
  • Wash the mutton well and cut into medium-sized pieces.
  • Put shallots, ginger, garlic, cinnamon, cloves, cumin seeds, fennel seeds, pepper corns, chili powder, coriander powder and turmeric powder in a jar and grind them to a coarse paste.
  • Use the above paste along with salt to marinate the mutton and keep it aside for about 30 minutes.
  • Heat one tablespoon of oil in a cooker and add the marinated mutton.
  • Pressure cook the mutton up to 4 whistles.
  • Take a pan or kadai and heat oil in it.
  • Add mustard seeds and let them splutter.
  • Add curry leaves, chopped onions and sauté well until they turn golden brown.
  • Next, add in the chopped tomatoes and stir well until they turn tender.
  • Add the mutton and cook until the oil separates from the curry.