Chettinad Mutton (Lamb Chettinad)
A special curry with Chettinad flavours. This gravy is spicy, flavourful, packed with freshly roasted masala and spices. This is one curry which I make often, I enjoy the subtle spices and the aroma the curry gives. Making a proper Chettinad curry is very easy but a little time consuming because of the freshly roasted spices.
About Chettinad Mutton
Chettinad mutton or lamb Chettinad is a flavourful lamb preparation made in the Southern part of India. The curry is very popular in restaurants across India but not as popular as chicken chettinad. Tender pieces of lamb or mutton cooked with freshly roasted spices, shallots, tomatoes and coconut paste. Mutton takes time to cook, so I prefer to saute it with spices, onions and tomatoes and then transfer the mixture to pressure cooker and cook for few whistle till tender. The lamb should fall off the bone which is essential for this dish. Meanwhile check mutton sukka. There are few important points which you have to remember when making this dish, I have shared all the details in the tips section. If you prefer cooking this dish in open pot instead of pressure cooker, check my notes section. Instant pot Chettinad lamb recipe is shared below so make sure you check that too. The curry is usually served with steamed rice but it taste so good with some flaky Kerala Parotta.
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Chettinad Mutton Ingredients
Mutton - I like to use tender (young) cuts of lamb (mutton) for this dish. Opt for mutton with bone-in since the bones adds so much taste and flavour to the gravy. Wash the meat really well with turmeric powder, salt and lemon juice to remove the gamey smell from the meat. Onions or Shallots - In this recipe I used peeled sliced shallots. but you can use chopped onions as well. Tomatoes - use ripe tomatoes which is chopped finely. This imparts tart taste to the curry. you can finish the curry with some lemon juice for freshness. Ginger & Garlic - grind fresh ginger and garlic to a coarse paste and use in the curry. Chettinad Whole Spices - a combination of cinnamon, dry red chillies, black pepper, cardamom, cumin, cloves, star anise, coriander seeds is used. These spices are toasted in a dry pan and ground into a fine powder before adding into the mutton. Coconut + Fennel seeds paste - fresh coconut and fennel seeds is ground into paste and added in the end for thickness of the curry. It also mellow out the pungent flavour. Curry leaves, coriander & green chillies - add a good amount of curry leaves. Slit green chillies adds aroma to the curry. Coriander leaves is one of the most essential ingredient for aroma and flavour which is added in the end.
Chettinad Mutton Masala Powder
This is the recipe for Chettinad masala powder or spice mix. You can double or make a big batch of the spice mix and store in your pantry. This can be used for any non vegetarian preparation like chicken, mutton and fish. You can use this in mushroom dishes too.
6 Dry Red Chilli 3 tbsp Whole Coriander Seeds 1 stick Cinnamon 1 tsp Fennel Seeds 1 tbsp Whole Black Peppercorns 1 tsp Cumin Seeds 4 Cardamom Pods 2 cloves 1 Star Anise
Instant Pot Chettinad Lamb
Pre-preparation
Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use. For Making Chettinad Spice mix, Set Instant pot to saute mode. Dry roast all the spices given till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
Cooking Mutton in Instant pot
Heat oil in the same instant pot. Add in the whole spices and let them sizzle for a min. Add in shallots, green chillies and curry leaves. Saute till light golden. Now add in ginger garlic paste and saute for a couple of mins. Add in salt and turmeric powder and mix well. Add in tomatoes and saute till they are completely mushed up. Sprinkle in the ground spice powder and toss well. Add in the washed mutton pieces and add some water, salt. Now cover the instant pot, set it to pressure cook mode, cook for 15 minutes. Let the pressure release by itself.
Making Chettinad Mutton
Now open the instant pot and add in coconut masala, more water if needed and mix well. Cover with lid and cook on low for 10 mins till the oil separates on top. Add in coriander leaves and mix well. Serve this curry over rice or roti.
How to Make Chettinad Lamb (Stepwise Pictures)
Grinding Coconut Paste
1)Take fresh coconut, fennel seeds in a blender. Add little water at a time and grind into a fine paste. Set this aside till use. Pro Tip: You can add a tbsp of cashew nuts or roasted gram dal when grinding. It gives the gravy thickness.
Make Fresh Chettinad Masala
2)Take all the spices in a dry pan. Roast on low to medium heat. Roast for 4 to 5 minutes till fragrant. Once the spices are toasted, remove it to a plate and allow it to cool. Pro Tip: If you have oven. You can take the spices in a baking sheet or tray. place it inside a 180 degree C oven and bake for 10 minutes. Keep mixing in between for even roasting. Once it is toasted, cool and take in a blender. Grind into a powder. 3)take the cooled spices in a blender jar. Grind into a fine powder. This is your Chettinaad spice mix. Set aside till use.
Make Chettinad Mutton Base
4)Heat oil in a kadai. Add in whole spices and let them sizzle. Add in chopped onions or shallots, green chillies and curry leaves. Saute the onions for 2 minutes till it is cooked. 5)Add in ginger garlic paste, salt and turmeric powder. Mix it well with the shallots and cook for 2 to 3 minutes till raw smell leaves from the mixture. 6)Add in chopped tomatoes and cook till mushy. It will take around 3 to 5 minutes. 7)Add in the ground Chettinad spice mix and give a good mix.
Cooking Mutton
8)Add in the cleaned mutton pieces and toss well with the masala. Stir fry the lamb with the masala for 3 to 5 minutes till it is coated with the masala. 9)Transfer the whole mixture into a pressure cooker. Add in 1 to 2 cups of hot water and mix well. Add in salt to taste and mix. 10)Cover the pressure cooker and cook for 5 to 6 whistle. Let the pressure release by itself. By this time the mutton must be tender and cooked completely.
Finishing Chettinad mutton
11)I transferred the cooked mutton with all its cooking liquid into a kadai. Add in ground coconut masala and mix well. Check for taste test and adjust salt accordingly. 12)Cover the pan with a lid and cook on low heat for 5 to 10 minutes till a layer of oil floats on top. 13)Add in coriander leaves and mix well. Serve hot.
Expert Tips
Use tender cuts of lamb or mutton with bone-in for better flavour. You can make a big batch of chettinad spice and store in an air tight container for later use. Instead of shallots, you can use chopped onions. When grinding coconut, you can add some cashews or roasted gram dal.
More Mutton Recipes to Try
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