CHETTINADU MUTTON GRAVY

HOW TO MAKE CHETTINADU MUTTON GRAVY

Ingredients:

·        Mutton – ½ kg

·        Onion – 2 (medium)

·        Tomato –  2 to 3

·        Ginger Garlic paste – 1 ½ tsp

·        Coconut paste – ¼ cup

·        Chilli powder – ½ tsp

·        Garam masala – ½ tsp

·        Oil

·        Salt to taste.

Seasoning Ingredients:

·        Cinnamon – 1 inch

·        Cloves -2

·        Cardamom -1

·        Fennel seeds – ½ tsp

Masala ingredients to marinate:

·        Shallots (Small Onions) – 10 nos.

·        Garlic –  10 pods

·        Ginger – (Equal to Garlic)

·        Fennel seeds – 1 tsp

·        Pepper Corn – 1 tsp

·        Coriander seeds – 1 tsp

·        Cumin seeds – 1 tsp

·        Red Chilli – 3

·        Green Chilli – 2

·        Cinnamon stick – 1 inch

·        Cloves – 2

·        Cardamom – 1

·        Turmeric powder – ½ tsp

Method:

1.     Grind the masala ingredients to nice paste.

2.     Clean the mutton and cut into small pieces

3.     Marinate the mutton with half the amount of grinded paste for 45mins.

4.     Then pressure cook the marinated mutton by adding 2 tsp oil and ½ cup water.

5.     Chop the onion and tomato into small pieces.

6.     In a pan heat the oil and temper the given ingredients for seasoning.

7.     Add the onion and fry it for 2 mins until it gets golden color.

8.     Add the ginger garlic paste and cook for 2 mins until the raw smell goes out.

9.     Add the tomato and cook for 3 mins until it gets smashing consistency.

10.  Add the chilli powder, salt and Garam masala.

11.  Then add the ground masala paste, cover and cook 3 mins.

12.   Now add the mutton stock and cook for 5 mins covering the lid.

13.  Then add the mutton and mix well, keep the stove in simmer cover the lid and cook for 10 mins.

14.  Finally add the coconut paste and cook for 5 mins.

15. Garnish with coriander leaves.

Pictorial Representation:

INGREDIENTS FOR MARINATING MASALA

GRIND IT INTO NICE PASTE

CLEAN AND CUT THE MUTTON PIECES

TAKE HALF OF THE PASTE AND MARINATE THE MUTTON FOR 45 MINS

PRESSURE COOK THE MUTTON BY ADDING SOME OIL, SALT AND WATER

FINELY CHOP THE ONION

CHOPPED TOMATO, GINGER GARLIC PASTE AND REMAINING MASALA 

TEMPER THE GIVEN INGREDIENTS FOR SEASONING

ADD THE ONION AND COOK FOR 2 MINS THEN ADD GINGER GARLIC PASTE

ADD TOMATO AND COOK FOR 3 MINS

ADD CHILLI POWDER, SALT AND GARAM MASALA POWDER

ADD THE REMAINING MASALA 

COVER THE LID AND COOK FOR 3 MINS

ADD THE MUTTON STOCK AND COOK FOR 5 MINS

ADD THE MUTTON, MIX WELL AND COOK FOR 10 MIS

GRIND COCONUT PASTE

ADD COCONUT PASTE AND COOK FOR 5 MINS

GARNISH WITH CORIANDER LEAVES

CHETTINADU MUTTON GRAVY IS READY

Nutritional information:

Mutton contains a lot of vitamins and nutrients needed by the body. It has iron, choline, selenium and vitamin B. Vitamin B itself is useful to health, which helps burn fat. In addition to vitamin B, selenium and choline contained in mutton beneficial to ward off cancer. In every 100 grams of goat meat contains 154 calories, saturated fat 3.6 mg, and 9.2 mg of fat.

But for those of you who have problems with high blood pressure, do not often eat Mutton much because it can lead to hypertension and cholesterol .