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)