There is the typical version, or authentic version, and there is also a Malaysian-style Chettinad Mutton Curry. Which means Indian mutton curry recipe can be tweeted.
For creaminess, it’s yogurt, and for scenting, its dried fenugreek seeds, which are also part of Indian cooking ingredients. Potatoes may not be seen in the typical Chettinad mutton curry, but as part of a Malaysian Mutton Curry, it’s part of the Malaysian Indian cooking heritage (GHEE MUTTON ROAST).
Thick, a mix burst of spiciness and
creaminess, with tender mutton pieces and potatoes, scented with dried fenugreek leaves.
Ingredients for Chettinad Mutton Curry
For the Mutton (Pressure cook these ingredients)
½ kg mutton with bones - cut into pieces
½ tbsp ginger paste
½ tbsp garlic paste
Some water
For the Chettinad Curry Paste (Mix with some water for a thick paste)
1 tbsp plain chili powder
1 tsp cumin powder
1 tsp fennel powder
½ tbsp coriander powder
Other Ingredients
2 red chilies - sliced into 4 pieces
6 shallots - sliced
Spices: 1 cinnamon stick, 2 star anise, and 4
cloves
1 medium sized tomato - thinly sliced
4 medium sized potatoes - peeled and cut into
medium sized pieces
2 tbsp yogurt - whisked
½ tbsp dried fenugreek leaves
¼ cup oil
Salt to taste
How to Cook Chettinad Mutton Curry
Heat oil and sauté red chilies, shallots, and spices until fragrant.
Add curry paste, stir, and cook until aromatic
and the oil separates.
Add tomato and potatoes.
Stir and cook for 2 to
3 minutes.
Pour in the residue/liquid from the pressure-cooked
mutton.
Add water if needed.
Stir and simmer until the potatoes are soft.
Add mutton and season with salt.
Stir in and switch off the heat.
Stir well, then turn off the heat.
Gently mix in the yogurt and dried fenugreek
leaves.
