Description

Chettinad Mutton Chops is a fiery and aromatic dish from the Chettinad region of Tamil Nadu, India. It features tender mutton chops slow-cooked in a rich gravy made with freshly ground spices, coconut, and chilies. This dish is known for its complex flavors and vibrant red color.

Ingredients

For Marinating the Mutton Chops

• 1 kg Mutton Chops (bone-in, cut into medium-sized pieces)
• 2 tablespoons Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• Salt (to taste)

For the Chettinad Masala

• 2 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Black Peppercorns
• 5-6 Cloves
• 3-4 Cardamom Pods (green)
• 1 Cinnamon Stick (1-inch piece)
• 8-10 Dry Red Chilies (adjust to spice preference)
• 1 sprig Curry Leaves
• 1/4 cup Grated Coconut (fresh or desiccated)

For the Curry Base

• 3-4 tablespoons Gingelly Oil (Sesame Oil) (traditional oil)
• 1 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds
• 1 Bay Leaf
• 2 medium Onions (finely chopped)
• 2 medium Tomatoes (finely chopped)
• 1 tablespoon Ginger-Garlic Paste
• 1 sprig Curry Leaves
• Salt (to taste)
• 2-3 cups Water (or as needed)

Instructions

1. Marinate the mutton chops with ginger-garlic paste, turmeric powder, and salt. Let it rest for at least 30 minutes.
2. In a dry pan, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom, cinnamon stick, and dry red chilies over low heat until fragrant. Add the curry leaves and grated coconut towards the end and roast for a minute. Let cool completely.
3. Grind the roasted spices and coconut into a fine paste using a little water. Set aside.
4. Heat gingelly oil in a heavy-bottomed pot or pressure cooker. Add mustard seeds and fenugreek seeds. Let them splutter.
5. Add the bay leaf and curry leaves. Sauté for a few seconds.
6. Add the chopped onions and sauté until golden brown.
7. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
8. Add the chopped tomatoes and cook until they become soft and mushy.
9. Add the marinated mutton chops and sauté for 5-7 minutes until they change color.
10. Add the ground Chettinad masala paste and salt. Mix well and cook for 5 minutes, allowing the spices to coat the mutton.
11. Add enough water to cover the mutton (about 2-3 cups). Bring to a boil.
12. If using a pressure cooker, close the lid and cook for 5-6 whistles or until the mutton is tender. If using a pot, cover and simmer on low heat for 45-60 minutes, or until the mutton is tender, adding more water if needed.
13. Once the mutton is cooked and tender, check the consistency of the gravy. If it's too thin, simmer uncovered for a few more minutes until it thickens to your desired consistency.
14. Serve hot.