Chettinadu mutton gravy

Chettinadu is a region in tamilnadu,India and this dish is from the chettinadu cuisine.It's often said chettinadu cuisine teaches us the use of spices in its fresh form and how good each spice adds flavour to the food that's cooked with it.Here,i have made a fresh grind chettinadu masala and then cooked the mutton in the gravy.

Ingredients:

Chettinadu Masala:

cinnamon 1inch
cloves 2 nos
cardamom 2 nos
coriander 1.5 tbsp
cumin 1/2 tsp
soanf (anise seeds) 1/2 tsp
red chili 4 nos
coconut 4 tbsp
oil 1tsp

Mutton gravy:

bay leaf 2nos
onion 1 no
tomato 2 no
ginger garlic paste 2tbsp
mutton 3/4 kg
oil
salt as needed
coriander leaves handful

Method:

In a pan add a tsp oil and roast the chettinadu masala ingredients for 8 to 10 minutes
Add the ingredients to a mixer and grind it into gravy
In a pressure cooker add mutton along with 1/4 tsp turmeric powder and a 1 tbsp of gingergarlic paste
add a cup of water and steam the mutton for 6 to 7 whistles
In the same pan heat 2 tbsp of oil
add bay leaves followed by onions and tomatoes
when onions are translucent and tomatoes are mushy add ginger garlic paste
transfer the mutton to the pan along with water in the pressure cooker
add salt as needed
saute and allow to boil in medium for 10 minutes
now add the chettinadu masala to the mutton
Bring the gravy to boil and then simmer for 10 minutes
finish the gravy by sprinkling chopped coriander leaves
nice aromatic mutton chettinadu is ready to serve

watch the video of chettinadu mutton gravy

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