Ingredients
The following ingredients have 4 Servings
- 1 kg mutton (cut into small pieces)
- 1/4 cup oil
- 2 medium sized onions (finely sliced)
- 2 tbsp ginger garlic paste / adrak lehsun paste
- 5-6 cloves / laung
- 1 inch stick cinnamon / dal chini
- 1 tsp cumin seeds / jeera
- 1/2 tsp fennel / saunf
- 1 tsp pepper corns / kali mirch
- 10-15 whole dry red chilies (adjust according to your spice level / lal mirch)
- 1 tbsp coriander seeds / sabut dhaniya
- 5-6 cashew nuts / kaju
- salt to taste
- 1/2 tsp turmeric powder / haldi
- 2 to matoes (finely chopped)
- 2 tbsp tamarind paste / imli (or soak the tamarind of a lemon sized ball and extract it's juice.)
Instruction
- Dry roast the cloves, cinnamon stick, cumin seeds, fennel, pepper corns, whole dry red chilies, coriander seeds and cashew nuts on low heat till they emanate a nice aroma and are lightly roasted. Allow the spices to cool.
- Make this into a fine powder with the help of a dry grinder or in a stone pestle.
- Add this ground powder, salt and the ginger garlic paste with the mutton and marinate for at least 1 hour.
- Heat the oil in a pressure cooker and add the onions. Fry the onions till they are translucent.
- Once the onions are translucent, add the marinated mutton with turmeric powder and saute for sometime till all the spices are absorbed in the mutton well, about 5-6 minutes.
- Now add the chopped tomatoes. Stir well.
- Add a glass of water and close the lid of the pressure cooker and cook till the mutton is tender. The time will depend upon the quality of your meat, I wait for about 3 or 4 whistles and that is sufficient time to cook the mutton here. Switch off the stove.
- Allow the steam to escape from pressure cooker. Once the steam is released, add the tamarind paste and add water according to your desired consistency and cook again on low flame till oil starts separating and begins to float.
- Your tasty chettinad mutton gravy is ready to serve garnished with coriander leaves.
