Chettinad Mutton Curry

Mutton Curry is a Sunday favorite. My husband and I make a whole production of our Sunday dinners, and it’s one of the few times in the week when we can actually cook together, which we quite enjoy. I normally wake up on a Saturday morning thinking about what we’re going to make for dinner on Sunday. More often than not, after I’ve come up with some fascinating new ideas, my husband will gently inquire if we can perhaps make a mutton curry. Needless to say, that’s what we end up doing most Sundays. I’ve spent a few years trying to figure out the recipe that satisfies the yearnings of our taste-buds. This one takes the cake, or the curry if you prefer!

Chettinad Mutton Curry

A rich and smooth curry that is perfect for dinner parties

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 2 people

Equipment

• Instant Pot

Ingredients

  

• 1 tbsp Coriander seeds
• 1 tbsp Fennel seeds
• 1 tbsp Cumin seeds
• 1 tbsp Black peppercorns
• 5-6 Cashews
• 2 Red chilis
• 1 Cinnamon stick
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 0.5 cup Yoghurt
• 1 tbsp All purpose flour (Maida)
• 2 Large onions
• 1.5 lbs Lamb or goat stew pieces
• 2.5 tbsp Vegetable oil
• 2 tsp Salt
• 1 tsp Red chili powder (Optional)
• 1 cup Water

Instructions

 

• Cut the onion into thin long slices.
• Dry roast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, red chilis, cinnamon and cashews. I normally bring a pan to medium heat, and let the spices roast until they’re fragrant, for about 5-6 mins.
• Let the roasted spices cool down, and then grind them to get a spice powder.
• Set the instant pot in sauté mode. Add 1.5 tbsp oil and wait for it to heat up.
• When hot, add the onions and let them sauté for 10-15 minutes or so until they are golden.
• Let the onions cool down. Remove from the instant pot and grind them to get an onion paste. Set aside.
• Set the instant pot in sauté mode again. Add 1 tbsp oil and wait for it to heat up.
• When hot, add the lamb pieces along with ginger paste, garlic paste, salt and the roasted spice powder.
• At this point, if you’d like the curry to be extra spicy, add the chili powder as well.
• Stir to thoroughly coat the lamb pieces and keep cooking until the pieces have browned. This will take about 5-8 mins.
• Now add the fried onion paste to the instant pot.
• Mix 1 tbsp flour with the yoghurt thoroughly. This will prevent the yoghurt from curdling.
• Add this yoghurt-flour mixture to the instant pot.
• Stir thoroughly and add 1 cup water.
• Switch the instant pot to manual high pressure for 1 hour. If you aren’t using an instant pot, cook at medium-high on a stove-top for 1.5-2 hours, until the meat is tender.
• After one hour, do a quick release. Your mutton curry is ready!

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