A fiery and aromatic mutton curry from Tamil Nadu's Chettinad region. Tender mutton pieces are simmered in a rich gravy made with freshly roasted and ground spices, delivering a complex and unforgettable flavor.
Prep25 min
Cook50 min
Servings4
Serving size: 1 serving
370cal
37gprotein
15gcarbs
18g
Ingredients
500 g Mutton (bone-in, cut into 1.5-inch pieces)
0.25 cup Curd (for marinade)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (for marinade)
2 tbsp Ginger Garlic Paste (divided)
1.5 tsp Salt (divided, adjust to taste)
6 pcs Dried Red Chilies (adjust to spice preference)
A rustic, gluten-free flatbread from Gujarat made with pearl millet flour. This earthy, nutty-flavored rotlo is traditionally patted by hand and cooked on a tawa, perfect with ghee and jaggery.
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
A comforting and aromatic Indian tea brewed with earthy jaggery instead of sugar. Spiced with fresh ginger and cardamom, this chai has a unique, rustic sweetness that's perfect for chilly days.
About Chettinad Mutton Kaari, Bajra Rotlo, Ghee and Gud Chai
Aromatic, melt-in-mouth Mutton Kaari with fiber-rich Bajra rotlo. An energy-giving, soul-satisfying meal!
This gujarati dish is perfect for dinner. With 994.1400000000001 calories and 48.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Fennel Seeds
1 tsp Black Peppercorns
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
1 pcs Star Anise
1 tsp Kalpasi (stone flower, optional but recommended)
3 tbsp Gingelly Oil (sesame oil)
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
15 leaves Curry Leaves
0.25 cup Grated Coconut (fresh or frozen)
2 cup Water (divided)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with curd, turmeric powder, red chili powder, 1 tbsp of the ginger-garlic paste, and 0.5 tsp of the salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Chettinad Masala
Heat a small, dry pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, green cardamom, star anise, and kalpasi.
Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant and slightly darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely. Once cooled, grind them into a fine powder using a spice grinder or blender.
3
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker. Add 1 cup of water.
Secure the lid and cook on high heat until the first whistle. Then, reduce the heat to medium and cook for 4-5 more whistles, or for about 15-20 minutes, until the mutton is 90% tender.
Turn off the heat and allow the pressure to release naturally. Do not discard the cooking liquid (stock); set it aside with the mutton.
4
Prepare the Curry Base
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the curry leaves and let them sizzle for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and oil begins to separate at the edges.
5
Combine and Simmer the Curry
Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it releases its aroma.
Add the cooked mutton along with all its reserved stock. Stir well to combine everything.
In a small blender, grind the grated coconut with 3-4 tbsp of water to form a smooth, fine paste.
Add the coconut paste to the curry, along with the remaining 1 tsp of salt and the remaining 1 cup of water (or more, for a thinner gravy).
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the mutton to absorb the flavors and the gravy to thicken.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 15 minutes before serving for the flavors to deepen.
Serve hot with parotta, dosa, idiyappam, or steamed rice.
347cal
7gprotein
45gcarbs
16gfat
Ingredients
2 cup bajra atta (about 250g; ensure it is certified gluten-free to avoid cross-contamination)
1 cup hot water (for kneading, use as needed)
0.75 tsp salt
2 tbsp bajra atta for dusting
4 tbsp ghee (for serving)
Instructions
1
Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.
2
Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.
3
Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.
4
Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
2 cup Whole Milk (Full-fat milk provides the best texture)
4 tsp Black Tea Leaves (Use a strong variety like Assam or CTC)
4 tbsp Jaggery (Powdered or finely grated for easy dissolving)
1 inch Fresh Ginger (Peeled and lightly crushed)
4 pods Green Cardamom Pods (Lightly crushed to release seeds)
Instructions
1
In a saucepan, combine 2 cups of water, the crushed ginger, and crushed cardamom pods. Bring the mixture to a rolling boil over medium-high heat.
2
Reduce the heat slightly and let the water simmer for 2-3 minutes. This step allows the spices to fully infuse their aroma and flavor into the water.
3
Add the black tea leaves to the spiced water. Continue to simmer for another 2 minutes until the decoction (known as 'kahwa') becomes dark and fragrant.
4
Pour in the 2 cups of milk and stir well. Increase the heat to bring the chai to a boil, watching carefully to prevent it from boiling over. Once it boils, reduce the heat to low and simmer for 2-3 minutes to allow the flavors to meld and the chai to thicken slightly.
5
Turn off the heat completely and let the chai stand for 1-2 minutes. This is the most crucial step to prevent the milk from curdling. Add the grated or powdered jaggery and stir gently until it has fully dissolved.
6
Strain the chai through a fine-mesh sieve directly into serving cups. Serve immediately and enjoy the warm, aromatic beverage.
