Chettinad Mutton Curry Recipe in Mealthy Multipot | Chettinad Mutton Kuzhambu

Chettinad Mutton Curry is a spicy, hot, and flavorful dish as it is made of roasted masala. Today we are going to see the simple method, by using the curry powders available in the pantry.

There is no coconut added in this method and yet it forms a nice thick gravy. Cooking mutton in an electric pressure cooker (Mealthy Multipot) is so easy. Those who don’t have an electric pressure cooker can make this recipe in a regular pressure cooker for 7 whistles. While sauteeing you can even add a pinch of black stone which gives the authentic taste to the dish.

Instead of dry roasting the whole masala, I have sauteed masala powder in the oil while cooking onion, until the oil oozes out. To get the best taste, you always need to saute the ingredients until the oil separates. That is the key secret to the recipe. Also for any authentic Chettinad recipes use only the sesame oil in generous amount. Now let us see how to prepare this recipe.

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Chettinad Mutton Curry Recipe in Mealthy Multipot | Chettinad Mutton Kuzhambu

Print Recipe

Chettinad Mutton Curry in Mealthy Multipot.

• CourseMain Dish
• CuisineChettinad

Servings	Prep Time
3 people	10 min

Cook Time

30 min

Servings Prep Time 3 people 10 min

Cook Time 30 min

Chettinad Mutton Curry Recipe in Mealthy Multipot | Chettinad Mutton Kuzhambu Print Recipe Chettinad Mutton Curry in Mealthy Multipot. CourseMain Dish CuisineChettinad Servings Prep Time 3 people 10 min Cook Time 30 min Servings Prep Time 3 people 10 min Cook Time 30 min

Ingredients

• 1/2 kg Mutton
• 1 cup Sambar Onions/shallots finely chopped
• 2 Tomatoes finely chopped
• 3 tsp Ginger Garlic Paste
• 1 strand Curry Leaves/Karuveppilai
• 3 tbsp Coriander powder
• 1.5 tbsp Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala Powder
• 1.5 tsp Fennel powder/Sombu powder
• 1/4 cup Sesame Oil
• 1 Bay Leaf
• 1 inch Cinnamon stick/Pattai
• 2 Clove/Lavangam
• 10 Pepper Corns
• 1 tbsp Coriander Leaves/Kothamalli

Servings: people

Instructions

1. Wash mutton thoroughly in turmeric and salt mixed water and set aside.
2. Turn on SAUTE mode. When the DISPLAY shows HOT, add oil. Add bay leaf, cinnamon stick, cloves, peppercorns and let it crackle.
3. Add shallots and curry leaves, saute until shallots turn translucent. Then add ginger garlic paste and saute until the raw smell goes.
4. Now add tomato, a little salt, and saute until tomato turns mushy and oil comes out.
5. Then add coriander powder, chili powder, turmeric powder, garam masala powder, cumin powder, fennel powder, add a tbsp of water and saute until the oil comes out.
6. Now add mutton pieces and saute for a min. Add required water, salt to taste, and mix well.
7. Cancel SAUTE mode and close the lid. Turn VENT to SEALING position. Select the MEAT option and set the time to HIGH for 25 mins. Once done, let the pressure release naturally(NPR)
8. After red valve drops, open the lid. Cancel KEEP WARM mode and turn on SAUTE mode again.
9. Cook until curry simmers to the desired consistency or until the oil oozes out. Garnish with coriander leaves and serve hot with roti, paratha, poori, or rice.

Recipe Notes

• You can always increase or decrease the spices according to your taste.
• Wash mutton thoroughly in turmeric and salt mixed water. Then wash it with regular water.
• Use a generous amount of sesame oil to get a nice flavor.
• Also, use only shallots, as it gives a nice taste to the dish. If you don't have shallots replace it with regular onion.

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