Chettinad Goat Curry

by Nisha Jeelani

Chettinad Goat curry

Preparation Time : 20 minutes

Cooking Time :25 minutes

Serving Size : 6

Level Of Cooking : Moderate

Taste : Spicy

Author: Angela Steffi


o 2 pounds Goat meat
For Chettinad Masala

o 1 tsp oil

o 1 inch Cinnamon stick

o 3 cardamom pods

o 3 cloves

o 1 tsp Cumin seeds

o 1 tsp fennel seeds

o 4 Dry Red Chilies

o 1 Tbsp coriander seeds

o 3 Tbsp grated coconut

o 5 Cashews

For mutton/goat gravy

o 2 Tbsp Oil

o 2 Bay leaves

o 1/4 tsp Mustard seeds

o 1(250 g) shallots

o 1 Tbsp Ginger Garlic paste

o tomato

o 1/2 tsp Turmeric powder

o 1-2 Tbsp Red Chili Powder

o Handfull coriander leaves

o 1 cup Water

o Salt to Taste


Step 1

To make Chettinad masala roast cinnamon stick, cardamom, cloves, fennel seeds, cumin seeds, coriander seeds, dry red chilies ,grated coconut ,5 cashews in 1 tsp of oil for 2 minutes on a medium heat and grind it to a smooth paste.

Step 2

In a pan heat some oil, add some mustard seeds 2 bay leaves and add some shallots (small onions) Shallots adds a unique taste to the mutton curry. Especially in Chettinad Cuisines they use shallots than regular onions add some salt and cook for 2 minutes once the shallots are golden add ginger garlic paste and cook for two more minutes.

Step 3

Add chopped tomato and then add the masalas turmeric powder, chili powder and also add the freshly ground Chettinad masala(in step 1)

Step 4

Add the mutton pieces and mix it well with the masalas and transfer it to a cooker, add water (enough to cook the goat pieces) if you want the gravy to be thick add less water and cook for 4 whistles on a medium heat (or until the meat is well cooked)

Step 5

Once the mutton is well cooked add some chopped coriander leaves and turn off the heat you can see the oil oozing out(yummylicious)


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