Restaurant Style Chettinad Mutton Gravy

Restaurant Style Chettinad Mutton Gravy

Ingredients

Mutton with bones – 400 gram

 salt - to taste

turmeric powder – ¼   tspn

Red chilli pwd – ¼  tspn

Method: Marinate the mutton with above given spices for about 10 mins. Now take a pan add the marinated mutton and allow to half cook the mutton for about 3 mins.

to roast and powder

whole pepper - 1 ½  tpsn

cumin seeds – 1 tpsn

fennel seeds – 1 tspn

black cardamom – 1

green cardamom – 1

brinji (bay) leaves – 3

clove – 3

whole coriander seeds – 1 tpsn

cashew nut – 4 or 5

Method: Dry roast all the above given ingredients and coarsely grind it in a mixie.

for tempering

oil – 2 tbspn

ghee – 1 tpsn

onion – 2 nos

tomato – 1 no

ginger garlic paste – 1 tbspn

curry leaves – few

red chilli powder – ¼ tspn

turmeric powder – ¼ tspn

Method

coconut powder – 3 tspn

Method:

Heat the  pressure cooker  add oil and temper with curry leaves and ginger garlic paste.

Saute  it for a minute, add onion sauté it till its  colour changes to pink.

Add tomatoes sauté it well until tomatoes gets soften. Now add the half cooked mutton in to the pressure cooker.

Dissolve the coconut powder into half cup of hot water and add it to the mutton, mix well close the cooker lid and leave it for 3 whistle.

A very tasty and spicy favorable chettinad mutton gravy is now ready to serve with plain rice, appam, chappati ,roti etc..