Tuesday, September 13, 2016

Malaysian Chettinad Mutton Curry

Me the mutton lady? What do you think? You think I should wear the mutton crown? Maybe (Mutton Parathal, Masala Mutton Curry, Pepper Mutton Curry & Easy Mutton Curry)? Evidently. When you have been faithfully cooking mutton for your Indian husband and by doing so, you have also sharpened your cooking skills to the various types of mutton dishes. Out came from my kitchen to our dining table on this particular day? Malaysian Chettinad Mutton Curry. Why a Chettinad version? Look, I have already exhausted every avenue for this style and that style of mutton curries. So, by far, I went further and further and towards India for picking up another mutton curry (Shahi Mutton Curry & Aloo Gosht). In fact, I have even headed to Pakistan (Peshawari Mutton Karahi). What else should I tell you? Actually, come to think of it, we don't mind lamb too (Lamb Rogan Josh), but nothing like a spicy mutton dish outrightly. Why a Malaysian version to Chettinad Mutton Curry? Me the Malaysian must bring my country Malaysia in. Sense and sensibility right (Mutton Pepper Masala & Devil's Curry)? Malaysian Chettinad Mutton Curry! Oh, what a mutton spicy mutton curry mouth joy (Mutton Dalca & Mutton Bone Marrow Curry). 

1/2 kg mutton with bones - cut into bite sizes. 
Add 1/2 tbsp ginger paste, 1/2 tbsp garlic paste and some water.
Pressure cook to tenderize mutton and keep aside

Curry Paste
1 tbsp plain chilli powder
1 tsp cumin powder
1 tsp fennel powder
1/2 tbsp coriander powder
Mix with some water for a smooth paste

Other Ingredients
4 medium size potatoes - remove skin and cut into medium size pieces
2 red chillies - sliced into 4 to 5 pieces
6 shallots - sliced
Spices - 1 cinnamon, 2 star anise and 4 cloves
1 medium size tomato - sliced thinly
2 tbsp yogurt -whisk to remove lumps
1/2 tbsp dried fenugreek leaves (or some curry leaves)
1/4 cup oil
Salt to taste
Heat oil.
Saute red chillies,shallots and spices.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add tomato and potatoes.
Stir and cook for 2 to 3 minutes.
Pour enough water for gravy.
Stir and simmer to soften potatoes.
Add mutton and season with salt.
Stir and gently combine in yogurt and fenugreek leaves.
Stir, heat through and off the heat.
Close with a lid and let it sit for at least two hours before serving.


  1. I love the original Chettinad curry recipes with mutton makes a lovely combination.. love ur recipes..
    Abt photographs.. well m still far behind the DSLR n apple world n i really don't care about pics fr now as long as it is clear and visible bt righly pointed the money ppl spend in tools fr photographs now a days bt what abt writing- very few who write and communicate well...

  2. Curry is always good. Now I am really hungry :-))

  3. Wow...!! This is so simple and I can't resist it myself....!! I feel to grab it...!

  4. Hard drive accidents are soo disheartening sometimes storing pics in Flickr and picasa has come to my rescue. Malaysian Chettinad I admire that usage no confusions and lip smacking curry Nava.

  5. I agree to your view on the pictures... It is so unfortunate that pictures speak more than the actual recipe, so you have to camouflage and make it look good, and yes, Iphone is more convenient, but I still prefer my bulky DSLR. :) Love this delicious looking mutton curry with loads of potatoes, so flavorful...

  6. Wow a nice bowl of this delicious curry on a cold day will keep you warm and satisfy yummy.

  7. This looks awesome! Haven't had mutton in a while as my husband is off red meat. Now that the cooler days are coming I'd love a little indulgence with this type of curries. Tempted!:)

  8. tasty recipe and I will try to make it at home.

  9. This looks amazingly delicious dear!

  10. Even my mum use to add potato to mutton curry.

  11. mouth watering curry i can take with roti and Rice. Name chettinad attracts me so much that i indulge in the recipes so much that i forget about my weight gain


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