Chettinad Mutton Curry
A rich and smooth curry that is perfect for dinner parties
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!