Chettinad Mutton Masala

Ingredients

• - 500g mutton
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.
4. Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups sliced shallots and fry 15 minutes until very dark golden.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
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. Add marinated mutton: Add mutton with its marinade. Toss on high heat 8-10 minutes.
8. Pressure cook: Add 1 cup water. Pressure cook 5-6 whistles until mutton is very tender.
9. Finish: Open and cook uncovered 8 minutes until the masala is thick and dark.
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.