Mutton Teevan

Name: Mutton Teevan
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g Mutton (bone-in, cut into 1.5-inch pieces); 3 tbsp Gingelly Oil; 1 cup Pearl Onions (peeled, about 150g); 2 pcs Tomato (medium, finely chopped); 2 tbsp Ginger Garlic Paste; 0.5 tsp Turmeric Powder; 1.5 tsp Salt (or to taste); 2 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Black Peppercorns; 5 pcs Dried Red Chilies (adjust to your heat preference); 1 inch Cinnamon Stick; 4 pcs Cloves; 2 pcs Green Cardamom; 0.5 cup Grated Coconut (fresh or desiccated); 0.5 tsp Mustard Seeds; 10 pcs Curry Leaves; 2 cup Water (as needed); 2 tbsp Coriander Leaves (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

9/10

A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.

PREP

25m

COOK

50m

SERVES

1 CUP

367 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Chettinad Masala
1.In a dry pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and green cardamom.
2.Dry roast for 2-3 minutes until the spices become fragrant. Ensure they do not burn.
3.Add the grated coconut and continue to roast for another 3-4 minutes, stirring continuously, until the coconut turns a deep golden brown.
4.Remove the mixture from the heat and allow it to cool completely. Once cooled, transfer it to a blender and grind to a fine, smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
Pressure Cook the Mutton
1.In a pressure cooker, heat 1 tablespoon of gingelly oil over high heat.
2.Add the mutton pieces and sear for 3-4 minutes until they are lightly browned on all sides.
3.Add the turmeric powder, 0.5 teaspoon of salt, and 1 cup of water. Stir well.
4.Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is tender. Allow the pressure to release naturally.
Prepare the Gravy Base
1.In a separate heavy-bottomed pan or kadai, heat the remaining 2 tablespoons of gingelly oil over medium heat.
2.Add the mustard seeds and let them splutter.
3.Add the curry leaves and peeled pearl onions. Sauté for 5-7 minutes until the onions become soft and translucent.
4.Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
5.Add the finely chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Combine and Simmer the Curry
1.Add the ground Chettinad masala paste to the pan with the onion-tomato base. Sauté for 5-7 minutes on low-medium heat until the masala is well-cooked and you see oil separating from the sides.
2.Pour in the cooked mutton along with its entire stock from the pressure cooker.
3.Add the remaining 1 teaspoon of salt and another cup of water (or adjust to achieve your desired gravy consistency).
4.Mix everything thoroughly. Bring the curry to a 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 of the masala.
Garnish and Serve
1.Turn off the heat. Garnish the Mutton Teevan with freshly chopped coriander leaves.
2.Let the curry rest for at least 15-20 minutes before serving for the flavors to deepen. Serve hot with parotta, idiyappam, dosa, or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roasting the spices on low heat is key to releasing their aroma without burning them, which can make the curry bitter.
2
Using bone-in mutton adds more flavor and richness to the gravy compared to boneless cuts.
3
Pearl onions (sambar onions) give a unique sweetness and texture that elevates the curry. If unavailable, you can use 1 large red onion, sliced.
4
For a deeper red color, you can add 1/2 teaspoon of Kashmiri red chili powder along with the turmeric.
5
Allow the curry to rest for at least 30 minutes before serving for the flavors to deepen and mature.
6
For a richer flavor, marinate the mutton with turmeric powder, a little salt, and ginger-garlic paste for at least 30 minutes before cooking.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace mutton with 400g of firm mushrooms (like cremini or portobello) and 2 cups of cubed potatoes. Skip the pressure cooking step for mutton and add the vegetables directly to the gravy base, simmering until cooked through.

With Chicken

Substitute mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles.

Creamier Gravy

Soak 10-12 cashews in warm water for 15 minutes and grind them into a paste. Add this paste along with the ground coconut masala for a richer, creamier texture.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein

Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.

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Good Source of Iron

Mutton provides heme iron, which is easily absorbed by the body and helps prevent anemia by supporting the production of red blood cells.

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Anti-inflammatory Properties

Spices like turmeric (containing curcumin) and ginger have potent anti-inflammatory effects that can help reduce inflammation in the body.

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Boosts Immunity

The blend of spices like cloves, cinnamon, and pepper contains antioxidants and compounds that can help strengthen the immune system.

QUESTIONS?

Frequently asked questions

A typical serving of Mutton Teevan (about 1 cup or 320g) contains approximately 450-550 calories, primarily depending on the fat content of the mutton and the amount of oil used.