Chettinad Mutton Masala

Method

1. 1

   Marinate mutton: Cut 750g mutton into medium pieces. Mix with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric and salt. Marinate 2 hours.

2. 2

   Make Chettinad masala: Dry roast 1 tbsp coriander seeds, 1 tsp peppercorns, 1 tsp fennel seeds, 4 dried red chillies, 2 cloves and a small piece of kalpasi for 3 minutes. Grind fine.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and fry 15 minutes until very dark golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add Chettinad masala and coconut paste: Add ground spice powder and fry 3 minutes. Add coconut paste and fry 5 minutes until oil separates.

7. 7

   Add marinated mutton: Add mutton with its marinade. Toss on high heat 8-10 minutes.

8. 8

   Pressure cook: Add 1 cup water. Pressure cook 5-6 whistles until mutton is very tender.

9. 9

   Finish: Open and cook uncovered 8 minutes until the masala is thick and dark.

10. 10

    Serve: Add 1 tsp sesame oil and curry leaves. Adjust salt. Chettinad mutton masala is deeply spiced and richly flavoured. Serve with rice or parotta.