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:
Ingredients:
  • 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:
If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
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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.
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To allow salt to pour easily, put a few uncooked grains of rice in your shakers to absorb moisture
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