Chettinad Mutton Fry/ Aatu kari varuval.

Chettinad Mutton Fry
Ingredients

Mutton pieces- 1 kg

Onion large( sliced)- 3 nos

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Lemon juice- 1 tbsp

Salt to taste

Water- 1 cup.

For Tempering

Oil- 5 tbsp

Fennel seeds/ Sombu- 1 tsp

Curry leaves- few sprigs

Whole Dry Red Chilli- 6 nos

Whole small Garlic Cloves- 6 nos

For Masala Powder

( Dry roast and grind below ingredients to fine powder)

Cinnamon- 1"

Cloves- 2 nos

Cardamom- 1 no

Corriander Seeds- 2 tbsp

Fennel seeds/ Sombu- 1tbsp

Cumin seeds/ Jeera seeds- 1 tsp

Pepper Corns- 1 tsp

Whole Dry Red Chilli- 6 nos

Chettinad Aatu kari Varuval

Method

Clean and wash the mutton pieces. Marinaded mutton pieces with turmeric powder, ginger and garlic paste and lemon juice for 20 mins.

In a pressure pan or pressure cooker add the marinated mutton pieces, onions, freshly ground masala powder and water.

Cover pan with lid and pressure cook the mutton pieces for 20 mins until soft and tender.

Heat oil in a small pan, when oil is hot add the fennel seeds, curry leaves, whole red chillis and whole garlic clove, saute until garlic turns light brown.

Once the pressure is released from the cooker, remove the lid, there will be some amount of gravy along with mutton pieces. 

Add the sauteed tempering to the cooked mutton pieces.

Season the mutton with required salt and return the cooker to heat.

Fry the mutton pieces until the gravy of the mutton are fully absorbed and mutton pieces are semi dry.

Serve hot Chettinad Mutton Fry with steamed rice, Chapati or with Idli, Dosa.