Chettinad Mutton KuzhambuMutton Kuzhambu/Mutton Gravy
Chettinad cuisine is from the Chettinad region of Tamilnadu. It is one of the spiciest and the most aromatic in India and famous for its use of a variety of fresh ground spices. Chettinad Mutton kuzhambu is an aromatic gravy or curry where Mutton is simmered in coconut with flavors from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, cardamoms and cumin. For an authentic Mutton Kuzhambu, I always use fresh ingredients. Quite an elaborate preparation goes into the making of this Kuzhambu.
List of ingredients:
- Mutton 1kg
- Shallots 1 cup cut lengthwise
- Tomatoes 1 cup cut finely
- Ginger garlic paste 1 ½ teaspoon
- Grated coconut ¾ cup
- 1 teaspoon turmeric powder
- Coconut Milk 1 cup
- Cinamon-1/2 inch piece-2
- Cloves-3 to 4
- few curry leaves.
- Oil 2 tablespoon
- small lemon sized tamarind
- Salt to taste
- 15 red chillies
- 1 tablespoon coriander seeds
- Khus Khus-1 teaspoon or cashews-6
- Fennel seeds/ sombu-1 teaspoon
- Cumin/ jeera seed-1 teaspoon
- Cinnamon-1 small piece
- Wash and cut the mutton into bite size pieces.
- Grind the coconut to a smooth paste. Keep aside.
- Heat oil in a pressure cooker. Season with cinnamon and cloves. Now add the chopped onion, when they turn to a light brown add curry leaves, ginger garlic paste and stir well.
- Add the tomatoes and sauté well. Now add the ground dry masala powder. Saute well until the raw smell of the masala goes.
- Mix well and add the mutton pieces along with turmeric powder and sauté for 5 minutes. Add a cup of water. Mix well and close the lid. Pressure cook for about 5 whistles or reduce the flame when pressure builds up and simmer for 20 minutes.
- Once the pressure gets released, open the cooker and add the tamarind extract, salt and coconut paste. Finally add the coconut milk. Simmer on low for 15 minutes.
TIPS: Adjust red chillies according to your spice level. Cashews are optional~add about a tablespoon while grinding coconut.