Chettinad Mutton Kaari

1. 1
   prep · ~15 min

   Wash and marinate the mutton pieces.

   1.Wash 600g bone-in mutton pieces thoroughly under cold running water.

   2.Drain completely and place in a bowl.

   3.Sprinkle 1 pinch turmeric powder and 0.5 tsp salt over the mutton.

   4.Mix well to coat all pieces and set aside for 15 minutes.

   TIPBone-in pieces are essential for the rich, gelatinous body of a true Chettinad Kaari.
2. 2
   roast · ~3 min

   Dry roast the signature Chettinad spice blend.

   1.Heat a small pan over low heat.

   2.Add 6 dried red chilies, 3 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, and 1 tsp poppy seeds.

   3.Dry roast the spices, stirring constantly, until they darken slightly and release a smoky aroma (about 2-3 minutes).

   4.Transfer immediately to a plate to cool. Do not burn them.

   TIPKeep the heat on low. If the spices burn even slightly, the gravy will turn bitter — discard and start again.
3. 3
   prep · ~5 min

   Grind the spices into a masala paste.

   1.Once cooled, transfer the roasted spices to a spice grinder or mortar-pestle.

   2.Add 1 inch piece of crushed ginger, 10 garlic cloves, and 0.25 cup grated fresh coconut.

   3.Grind to a smooth, thick paste using just a few tablespoons of water.

   4.Set the Chettinad masala paste aside.
4. 4
   pressure cook · ~25 min

   Pressure cook the mutton until tender.

   1.Place the marinated mutton pieces in a pressure cooker.

   2.Add 0.5 cup water.

   3.Close the lid and cook on medium-high heat until the first whistle.

   4.Lower the heat and continue cooking for 5-6 more whistles or until the mutton is fork-tender.

   5.Turn off the heat and let the pressure release naturally.

   TIPGoat meat varies; add an extra whistle or two if your mutton is tough. Do not quick-release steam — it tightens the meat.
5. 5
   temper · ~10 min

   Begin the base with whole spices and shallots.

   1.Heat 2 tbsp oil in a heavy-bottomed pan or kadai over medium heat.

   2.Add 2 bay leaves, 1 inch cinnamon stick, 4 green cardamoms, 1 star anise, and 2 sprigs of curry leaves.

   3.Let them crackle and sizzle for about 30 seconds until fragrant.

   4.Add 15 peeled small shallots and sauté until they turn deep golden brown (about 8-10 minutes).

   TIPDo not rush the shallots. Deep browning is where much of the sweet, caramelized flavor of the curry comes from.
6. 6
   saute · ~12 min

   Cook the masala base until oil separates.

   1.Add 2 finely chopped tomatoes to the pan with the browned shallots.

   2.Cook on medium heat until the tomatoes soften and become mushy.

   3.Add the ground Chettinad masala paste along with 2-3 tablespoons of water to rinse out the grinder jar into the pan.

   4.Sauté the masala vigorously for 8-10 minutes, stirring often, until the raw smell fades and oil starts to glisten on the surface.

   TIPThe 'oil separation' visual cue is critical — it tells you the raw spice paste is fully cooked and ready for the mutton.
7. 7
   simmer · ~20 min

   Combine mutton and simmer to meld flavors.

   1.Add the pressure-cooked mutton along with all its cooking stock into the pan.

   2.Add 1 tsp tamarind paste (soaked in warm water and strained) to the curry.

   3.Add the remaining 1.5 cups of water if you prefer a thinner gravy, or less for a thicker kaari.

   4.Check salt and adjust if needed.

   5.Bring to a boil, then lower heat, cover, and let it simmer gently for 15-20 minutes.

   TIPA slow simmer on low heat allows the mutton to absorb the deep roasted spice flavors. The curry will darken and thicken naturally.
8. 8
   garnish

   Finish and serve the Chettinad Mutton Kaari.

   1.Taste and adjust salt and tamarind for a balance of heat, tang, and salt.

   2.Garnish generously with 3 tbsp chopped fresh cilantro.

   3.Serve hot in a katori alongside steamed rice, appam, or dosa.

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