Chettinad Mutton Curryசெட்டிநாடு மட்டன் குழம்பு

Name: Chettinad Mutton Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 750 g Goat/mutton, on the bone; 2 large Onions, finely sliced; 2 Tomatoes, chopped; 2 tbsp Ginger-garlic paste; 1/2 cup Grated coconut (தேங்காய்); 6 Dried red chillies; 1 tbsp Fennel seeds (சோம்பு); 1 tbsp Black peppercorns (மிளகு); 2 tbsp Coriander seeds; 1 Star anise; 2 sprigs Curry leaves; 4 tbsp Gingelly (sesame) oil; to taste Turmeric & salt

⏱ Prep 20m🍳 Cook 45m🍽 Serves 4🌿 Non-veg

Video: Get Curried (YouTube)

Chettinad mutton curry is a fiercely aromatic Tamil classic — goat simmered in a freshly roasted-and-ground masala of star anise, fennel, black pepper and dried red chillies, thickened with coconut. It is bold, peppery and deeply fragrant, the pride of the Chettiar kitchen.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Goat/mutton, on the bone750 g
▪Onions, finely sliced2 large
▪Tomatoes, chopped2
▪Ginger-garlic paste2 tbsp
▪Grated coconut (தேங்காய்)1/2 cup
▪Dried red chillies6
▪Fennel seeds (சோம்பு)1 tbsp
▪Black peppercorns (மிளகு)1 tbsp
▪Coriander seeds2 tbsp
▪Star anise1
▪Curry leaves2 sprigs
▪Gingelly (sesame) oil4 tbsp
▪Turmeric & saltto taste

🌍 Cooking abroad? Substitutions

Roasting and grinding the whole spices fresh is what makes it Chettinad — do not use pre-ground powders. All the whole spices are in any Indian grocery abroad.
No pressure cooker? Simmer the mutton covered for 60–90 minutes until fork-tender.
Gingelly (sesame) oil is traditional; groundnut oil is a fine substitute.

Method

1Dry-roast the coriander, fennel, peppercorns, red chillies and star anise until fragrant; add the grated coconut and roast until golden. Cool and grind to a paste with a little water — this is the Chettinad masala.
2Pressure-cook the mutton with turmeric, salt and a cup of water for about 4–5 whistles until tender; reserve the stock.
3Heat gingelly oil, fry curry leaves and the sliced onions until deep golden. Add ginger-garlic paste, then tomatoes, and cook to a soft masala.
4Stir in the ground Chettinad paste and fry until the oil separates and the raw smell goes.
5Add the cooked mutton with its stock, adjust salt, and simmer 10–15 minutes until the gravy is thick and clings to the meat. Finish with a few fresh curry leaves.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.