Chettinad Mutton Kaari
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.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.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.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Prepare the Chettinad Masala
- b.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.
- c.Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant and slightly darker. Be careful not to burn them.
- d.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
Step 3
- a.Pressure Cook the Mutton
- b.Transfer the marinated mutton to a pressure cooker. Add 1 cup of water.
- c.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.
- d.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
Step 4
- a.Prepare the Curry Base
- b.Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the curry leaves and let them sizzle for about 30 seconds.
- d.Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
- e.Add the remaining 1 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- f.Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and oil begins to separate at the edges.
- 5
Step 5
- a.Combine and Simmer the Curry
- b.Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it releases its aroma.
- c.Add the cooked mutton along with all its reserved stock. Stir well to combine everything.
- d.In a small blender, grind the grated coconut with 3-4 tbsp of water to form a smooth, fine paste.
- e.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).
- f.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
Step 6
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the curry rest for at least 15 minutes before serving for the flavors to deepen.
- d.Serve hot with parotta, dosa, idiyappam, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly ground masala. Pre-made powders won't have the same depth and aroma.
- 2Using bone-in mutton adds significant flavor and richness to the gravy compared to boneless cuts.
- 3Gingelly (sesame) oil is traditional for Chettinad cuisine, but you can substitute it with any neutral vegetable oil if unavailable.
- 4Do not overcook the mutton in the pressure cooker, as it will cook further in the gravy. It should be tender but still hold its shape.
- 5For a creamier and richer gravy, you can add a paste of 5-6 soaked cashews along with the coconut paste.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2 whistles (about 10 minutes).
Vegetarian VersionVegetarian Version
Use a mix of sturdy vegetables like potatoes, carrots, cauliflower, and mushrooms instead of mutton. Skip the pressure cooking step and add the vegetables directly to the gravy base, simmering until tender.
Instant Pot MethodInstant Pot Method
Use the 'Sauté' mode for browning onions and preparing the masala base. Add the marinated mutton and stock, then pressure cook on 'High' for 15 minutes. Release pressure, stir in the coconut paste, and simmer for 5 more minutes on 'Sauté' mode.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body function.
Boosts Immunity
The complex blend of spices like turmeric, cloves, and black pepper are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system.
Excellent Source of Iron
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron. Iron is essential for forming red blood cells and preventing anemia.
Frequently asked questions
One serving of Chettinad Mutton Kaari contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.