I wanted to treat her to something special before she moved to campus, where she will have to deal with her recently discovered 'favourite' .... fishball noodles :) lol
This Chettinad mutton is pressure cooked, and therefore relatively quick (and energy efficient) to make .Chettinad cuisine is among the most popular South Indian preparations since it is intensely aromatic, and spicy owing to the whole spices that go into it along with my personal favourite... curry leaves (kadipatta). It is Super delicious when served with freshly made crispy Dosas or steamed rice.... Bon appetit!
- 600 g boneless Mutton, cut into curry sized pieces
- 2-3 tbsp Oil (Olive or refined vegetable)
- Whole spices:
2 sticks Cinnamon + 3 Star Anise + 1 tsp black Peppercorns +
4-5 Cloves + 3 pods green Cardamom + 1 pod Black Cardamom +
1-1/2 tsp Fennel seeds + 1-1/2 tsp Cumin seeds + 3 Bay leaves
- 2 medium Onions, thinly sliced
- 1-1/2 tbsp Ginger-Garlic paste (preferably fresh)
- 3 medium Tomatoes, 2 pureed and 1 grated
- 15-20 Curry leaves
- 2 tbsp Cumin powder
- 2 tbsp Coriander powder
- 1 tsp Turmeric powder
- 1-1/2 tsp Red Chilli powder
- 2 tsp freshly cracked Black peppercorns
- Salt, to taste
- Coriander leaves, to garnish
1.) Heat the oil in a pressure cooker. Saute all of the whole spices till they sizzle and are fragrant. Add the sliced onions and saute till nicely browned. Add the ginger-garlic paste and saute for a few more minutes.
2.) Add the grated tomato along with half of the curry leaves. Add the washed, cleaned Mutton pieces. Stir till the pieces begin to form. Add Turmeric powder, Chilli powder followed by Coriander & Cumin powders.
3.) Add the remaining Tomato puree, freshly cracked black pepper and Salt. Add another 2 cups of water. And pressure cook the curry for 7-8 whistles till the mutton is tender. Switch off heat.
4.) Allow the pressure to drop. Open the lid of the cooker and boil the curry till it reduces and thickens to your desired consistency. Garnish with coriander and serve immediately.