Chettinadu Mutton Curry

Today being the 4th Tuesday I am sharing a finger licking,Chettinadu style mutton curry for Tamizhar Samayal Tuesday event.
This version of mutton curry,is yet simple and flavorful with the freshly ground spice paste.You can serve this mutton curry with rice as well as rotis and parotas.Since I served it with rice made it slightly in thicker side.Lets move on to the recipe.................................

Basic Information

Preparation time ~15 minutes
Cooking time ~ 40-50 minutes
Serves ~ 3(generously)


Mutton(with bones)1 lb(bite size pieces)
Onion(finely chopped)2 (medium size)
Tomato(finely chopped)2 (medium size)
Ginger &Garlic paste1 tbs
Turmeric powder/manjal podi1/4 tsp
Red chilly powder/milagai podi1/4 tsp
Curry leaves/karivepillai2 sprig
Coriander leaves/kothamalli1 tbs(chopped)
Lemon juice(optional)1-2 tsp
Salt2 tsp
Oil3 tbs

To roast and grind
Red chilly/varamilagai4-5
Coriander seeds/dhaniya1 tbs
Black pepper/milagu1 tsp
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombhu1 tsp

Grind to a fine paste

Coconut(grated)5 tbs
Poppy seeds/kaskasa1 tsp
Fennel seeds/sombhu1 tsp

For the tempering

Cinnamon/pattai1 inch 
Bay leaf1
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombhu1/4 tsp

  • Heat a pressure pan or cooker with a tbs of oil and add a tsp of ginger-garlic paste,fry it for a minute.Add in the curry leaves,mutton pieces and saute it till the mutton changes it color.Add the red chilly powder and turmeric powder,a tsp of salt,mix it well.Add around 11/2-2 cups of water and pressure cook it for 4-5 whistles in a medium flame or till the mutton gets soft.
  • Meanwhile heat a pan and dry roast the given ingredients till a nice aroma comes out.Grind it to a fine paste and set it aside.Also grind the coconut,fennel and poppy seeds to a fine paste along with little water separately,keep it aside.
  • Heat a pan with remaining oil and do the tempering with the whole spices and saute the onion and curry leaves till transparent,add the ginger&garlic paste and fry it for a while.
  • Add in the chopped tomatoes and cook it till mushy.Add the mutton stock and the ground masala paste,cook it for 4-5 minutes.
  • Now add the mutton pieces and coconut paste,adjust the consistency with water,let it boil till the oil separates or it reaches the desired consistency.
  • Finally sprinkle the chopped coriander leaves and put off the flame.Add the lemon juice if needed.
  • Serve it with rice or parotta.


  • The amount of spices given is for a medium spicier version.
  • Original recipe calls for shallots but I used the regular onion,as shallots we get shallots rarely here.
  • If there is no mutton stock left after cooking add around a cup of water as soon as pressure subsides.
This recipe is off to Tamaizhar Samayal Tuesday.


You have such an attracting power thru your cooking nalini. great curry simply pullin g me.

hi, can i use lamb . i couldn't get mutton here

Hi Ganga,

Yes,you can use lamb but it needs to be cooked for at least 6-8 whistles in the pressure cooker,as it takes long time to cook...

Can mutton be replaced with chicken ?

Yes you can use chicken but no need to pressure cook..

Hello, if there is no pressure cooker, what is your recommendation. Thank you

Hello nrchist,
You can cook it in a sauce pan or wide mouth pan,partially covered in a medium flame until the mutton pieces are fork tender.It takes at least 45 minutes to cook.

people always wanted mutton curry thanks for sharing Tata Steel Share Price

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