Chettinadu Mutton Masala

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Good based on 3 Ratings

Listed in : Non-Vegetarian , Non-Vegetarian Lamb & Mutton , Non-Vegetarian Curries , Non-Vegetarian Gravy , Non-Vegetarian Sidedish , Cuisine , Cuisine Tamil


Servings: 3 Preparation time:
  • Goat, Raw, Mutton Mutton, cut into medium pieces 500 gms
  • Onions, Raw, Onion Onions, chopped 2 nos.
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green Chilies 4 nos.
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves ½ cup
  • Ginger Root, Raw, Fresh Ginger Ginger 1" piece.
  • Coconut , Raw, Fresh Coconut ¼
  • Yogurt, Plain, Low Fat, Curd, yoghurt Curd 1 cup
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam Masala 1 tsp.
  • Cumin Powder, Jeera Powder,  NITU DIDIs cumin powder Cumin powder 1 tsp.
  • Coriander Seeds, Hara Dhaniya Coriander seeds 1 tsp.
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic flakes 4
  • Poppy Seed, Khus Khus Poppy seeds 1 tbsp.
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Chili powder To taste.
  • Salt, Common Salt, Rock Salt, Table Salt Salt To taste.

Instructions (Preparation Steps):

  • 1.Clean, wash and chop the mutton into medium pieces.
  • 2.Make a paste of the onion, chilies, ginger, coconut, garlic and poppy seeds.
  • 3.Mix this masala with the mutton pieces, spices and curds.
  • 4.Put the mutton mixture into a pan and cook over a low flame.
  • 5.Cover the vessel, pour some water on the lid and cook further till the meat becomes tender.
  • 6.Once a thick gravy is formed, remove and serve hot.

Cook's Tip:
For quick setting of curd(yogurt), add a pinch of sugar to warm milk and then set the curd .
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
to avoid wetness in salt during winter put the salt in air tight contained n put some pepper corns inside...


Rate this Recipe: