Chettinad Goat Kulambu (Mutton Curry)
Servings: four
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Components:
500g goat meat (bone-in)
2 tbsp oil
1 tsp fennel seeds
1 sprig curry leaves
2 medium onions, chopped
2 tomatoes, chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp purple chili powder
2 tsp coriander powder
Salt to flavor
Water, as needed
Coriander leaves for garnish
For Chettinad masala (Dry roast and grind):
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
Half tsp peppercorns
Three–four dried purple chilies
4–5 garlic cloves
1-inch cinnamon stick
2 cloves
1 cardamom
2 tbsp grated coconut
Step-by-Step instructions:
Prepare Masala:
Dry roast all masala components till golden and fragrant. Cool and grind right into a first-class paste the use of a little water.
Sauté Base:
Warmth oil in a strain cooker. Upload fennel seeds and curry leaves. Add chopped onions and sauté until golden brown.
Add Ginger-Garlic:
Add ginger-garlic paste and sauté until raw odor fades.
Cook Tomatoes & Spices:
Add chopped tomatoes, turmeric, chili powder, and coriander powder. Prepare dinner until tomatoes ruin down.
Add Mutton:
Upload cleaned goat meat. Sauté for five–7 minutes to seal in flavors.
Upload masala Paste:
Stir inside the floor Chettinad masala. Blend nicely and fry for 2–three minutes.
Stress prepare dinner:
Upload enough water to cowl meat. Stress cook dinner for four–five whistles till mutton is gentle.
Simmer & Serve:
Open lid, simmer for 10 mins to thicken gravy. Garnish with coriander leaves.
Serve hot with steamed rice, dosa, or idli.
This spicy, fragrant Chettinad Kulambu is a super mixture of formidable flavors and traditional flavor!
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