Learn how to make Mutton Curry at home with chef Sneha only on Get Curried Chettinad Mutton Curry is spicy, thick and full of wonderful flavours. So watch and learn how to make yummy and delicious Mutton Curry at home with Chef Sneha only on Get CurriedChettinad Mutton Curry Ingredients: 2 pieces of ginger4 – 5 garlic cloves2 small cinnamon sticks2 cardamom pods4 dried red chilli1 ½ tsp of cumin seeds1 tbsp of fennel seeds2 tsp pepper2 tbsp desiccated coconutwater2-3 tbsp oil3-inch piece of cinnamon5 pieces of cardamom7-8 garlic clovesfew curry leaves2 medium-sized onionssalt8 tsp of coriander powder3 tsp of chilli powder½ tsp of turmeric powder450 gms of mutton2 medium-sized tomato pureeMethod: In a blender add ginger, garlic, cinnamon, cardamom, dried red chilli, cumin seeds, fennel seeds, pepper, freshly desiccated coconut and water. Grind everything together into a fine paste.In a heavy bottom, pan add oil to heat then add cinnamon, cardamom and let it cook well. Add garlic cloves, curry leaves, onions, salt and let the onions cook well.Add coriander powder, chilli powder and turmeric powder and mix everything well.Add more oil to the mixture as and when required.Add 3tbsp of the previously ground masala paste into the onions and mix it. Add some water to loosen up the gravy.Add mutton pieces and mix them, now keep the gas on high flame and keep stirring.Add tomato puree and mix well, then add water.Cover it with the lid and cook for 40 minutes till mutton is tender.Once the mutton is cooked, on a high flame keep stirring the curry for 5 more minutes to get a thick gravy. Mutton Curry is ready to be served! #ChettinadMuttonCurry #MuttonCurry #GetCurried #MuttonRecipe Host: Sneha NairCopyrights: REPLSubscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurriedhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurriedChettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun-dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice-based accompaniments such as dosas, appams, idiyappam, adais and idlis. The Chettiars, through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
