Chettinad Mutton / Chettinad Goat Curry is one of the famous South Indian Cuisine from the state of Tamil Nadu.
Chettinad or Chettinar cuisine is one of the famous South Indian Cuisine from the state of Tamil Nadu. In Chettinad, unique combination of spices are used which gives hot and spicy flavor to any vegetarian or non-vegetarian dish.
We often try out South Indian Non Vegetarian food , especially mutton(Goat Curry) in Indian restaurants and they all just have their own unique taste. I love the style of South Indian Cooking, where Curry patta (Curry leaves) are mostly used in variety of their dishes, which gives a nice aroma to the food. To be frank, I had attempted to try out this curry at home few days back and the taste was almost as close to the restaurant one, so today, I had a chance to prepare it again since we had bought fresh goat meat from halal store nearby.
As mentioned, range of spices are used in this recipe. They are well roasted without oil and ground to fine powder. This Chettinad masala spice mix can be stored and used whenever required. But to make my work simple ,I have roasted the spices and ground them with coconut to make paste. Make sure you get nice and fresh goat meat for any goat recipes. You can either prepare this Curry in Pressure cooker or the normal saucepan or slow cooker. Normal way takes a long time, more then an hour depending upon how hard the goat meat is. But I chose the pressure cooker method this time, to make my life easier. 🙂
So why worry when you are expecting some guests who prefer hot and spicy Indian food? Just grab you saucepan and spatulas and let’s get going.
Preparation time: 20 Minutes
Cooking Time: 40 Minutes
Serves : 5-6
- 1/2 Cup Freshly Grated Coconut
- 2 Pounds( About 900 Grams) goat meat cut into small pieces
- 1 Medium size chopped onion
- 2 Finely chopped tomatoes
- 5-6 Green chilies , slit vertically
- 1 Tablespoon ginger garlic paste
- 10-12 Kadhi patta/ Curry leaves
- 1 Tablespoon Oil
- 1-2 Tej patta / Bay leaves
- 1 Small Dalchini / cinnamon stick
- 10-12 Laung / Cloves
- 1 Teaspoon Saunf / Fennel seeds
- 1 Teaspoon Haldi/Turmeric powder
- Handful of chopped Coriander leaves / Cilantro
- Salt to taste
- 2 Teaspoons Red Chili powder(Adjust according to how spicy you want)
- 2 Tablespoons Coriander Seeds
- 1 Cinnamon Stick
- 2 Teaspoons Saunf/ Fennel seeds
- 10-12 Black pepper corns
- 2 Badi elaichi/ Black Cardamom
- 1 Teaspoon Jeera / Cumin Seeds
Wash goat pieces 3-4 times with water. Drain the water and keep them aside.
This curry can be prepared using slower cooker, normal saucepan or pressure cooker.
Since pressure cooker method is the fastest one, I decided to go with it.
So, first of all dry roast all the spices mentioned above except chili powder on medium high heat till they are fragrant. It takes about 2 minutes.
Grind the roasted spices with coconut using a cup of water to smooth paste.
Add a tablespoon of oil in pressure cooker and once it is heated, fry bay leaves, cinnamon stick, cloves and a teaspoon fennel seeds on medium high heat for 2 minutes.
Add in chopped onions, slit green chilies and curry leaves. Saute till onion is nicely browned.
Add ginger garlic paste and fry for few more seconds.
Now add chopped tomatoes and fry them till nice and mushy. Stir in between.This will take roughly around 4-5 minutes on medium high heat.
Add salt and t urmeric powder.
Now add cleaned goat meat and mix well. Cover the pressure cooker and cook upto 7-8 whistles .
Let the pressure cooker release all the pressure before opening .
Once the pressure is released, add the prepared coconut paste. Mix and simmer on medium heat for more 10 minutes.
Add Cilantro(coriander leaves) , mix and simmer for another 2 minutes.
Remove from heat and serve with roti, naan or rice.