Chettinad Mutton Curry
45 min
servings
Ingredients
- 500g Goat Shoulder Cut
- 500g Goat Boneless
- 250g Goat Liver
- 2 1/2 Tbsp Coriander Seeds
- 6 Red Chillies
- 1 Tbsp Cumin Seeds
- 3/4 Tbsp Fennel Seeds
- 1 Tbsp Pepper corns
- 1 inch Cinnamon Stick
- 3 Cloves
- 4 Cardamom
- 2 Star Aniseeds
- 20 Curry Leaves
- 50g Grated Coconut
- 200g Onions
- 200g Tomatoes
- 6 Garlic pods
- 10ml Tamarind Water
- 10g Coriander Leaves
Prepare the Dry Masala
Fry the dry spices until they are lightly dark.
Weight for them to cool.
Dry grind the spices to a fine powder.
Cook the goat meat
In a pressure cooker, add the meat and 250ml of water.
Pressure cook for 8 whistles.
Prepare the gravy
Roast the coconut until it is golden brown. Once it is cool, grind it with tomatoes and garlic until it is a fine paste. Add water if required.
Julienne the onions and pan fry in oil until it is transparent. Add the wet paste, dry masala powder and salt. Fry until the masala has cooked and the paste thickens.
Mix the meat and the gravy.
Mix the gravy with the meat and water in the pressure cooker. Bring the curry to a boil.
Garnish with coriander leaves.