Step-by-Step Guide to Prepare Ultimate Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy)

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chettinad mutton kuzhambu (chettinad mutton gravy). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy) is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy) is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook chettinad mutton kuzhambu (chettinad mutton gravy) using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy):

1. Make ready 1/2 kg Mutton
2. Make ready 100 gm Shallots
3. Get 2 Tomatoes
4. Get 1/2 tsp Turmeric powder
5. Take 3 tsp Coriander powder
6. Make ready 2 tsp Chilli powder
7. Get 1/2 tsp Fennel seeds
8. Take 1 Cinnamon
9. Take 4 Cloves
10. Make ready 1 tbsp Curry leaves
11. Take 4 tsp Groundnut oil
12. Make ready As needed Salt
13. Take Roast and Grind:
14. Get 1 tsp Black pepper
15. Get 6 clove Garlic
16. Make ready 1 tsp Cumin seeds
17. Make ready 1 piece Ginger
18. Take 1 tsp Fennel

Instructions to make Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy):

1. Wash mutton thoroughly in running cold water for around 5 - 7 times. In pressure cooker add mutton, 1/4 tsp of turmeric, pinch of salt. Mix it. Add 2 cups of water and cook upto 5 whistles.
2. In kadai dry roast pepper, cumin, fennel. Once it gets cool grind this with ginger and garlic to smooth paste.
3. In same kadai add oil. Once hot add cinnamon, clove, fennel seeds and curry leaves. Once done add chopped shallots. After couple of minutes add chopped tomatoes and saute.
4. Once tomatoes done add ground masala and saute for another couple of minutes.
5. Now add remaining turmeric powder, chilli powder, coriander powder and enough salt.
6. Add cooked meat and reduce the flame. Cook until gravy gets thick and oil separates from sides.
7. You can adjust the chilli level according to your taste buds. Serve hot with rice.

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