How to make Chettinad Mutton masala
For preparing mutton masala paste:
Dried chillies: 5 to 6 nos
Fennel seeds: 1/2 tbsp
jeera: 1/2 tbsp
Shallots: 5 to 6 nos
cinnamon: 1 no
pepper corns: 8 to 10 corns
Garlic: 5 to 6 pods
To prepare chettinad mutton:
Cooked mutton: 450 gms
Oil: 4 to 5 tbsp
Onion sliced: 2 nos
Curry leaves: Little
Into a heated wide saucepan add dried red chillies, Fennel seeds, jeera, shallots, cinnamon, peppercorns, ginger and garlic.
Fry it well or until you get a nice flavor.
Grind it well into paste by adding little water.
To prepare curry:
Into a kadai add oil add mustard seeds wait until it crackle.
Add curry leaves and sliced onions saute it well.
Add the fine masala paste add saute until its raw smell goes off.
Once its sauteed well add cooked mutton pieces add required water to it.
Add required salt. Close it with lid and cook until you get a gravy consistency.
Once done garnish it with handful of chopped coriander leaves.