Lamb Chettinad
Lamb Chettinad curry boasts a bold flavor. Tender, succulent lamb simmers in a well-spiced curry you can enjoy with fresh naan.
Equipment
Ingredients
For the Chettinad Masala:
- 2 greed cardamom
- 2 black cloves
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2-3 boriya chiles
- 1 tablespoon coriander seeds
- 2 tablespoons grated coconut
- 1 tablespoon cashews
For the Mutton Gravy:
- 2 tablespoons ghee
- 2 green peppers, slit lengthwise
- 1 - inch cinnamon stick
- 1-2 bay leaves
- ¼ teaspoons mustard seeds
- 2 medium onions, thinly sliced
- 3 garlic cloves, minced
- ½ - inch fresh ginger, minced
- 8 curry leaves
- 1-2 medium tomato, pureed
- 1 tablespoons hot red chili powder or Kashmiri chili powder
- ½ teaspoon turmeric powder
- 1½ teaspoons salt
- 2 cups water
- 1½ pounds mutton, bone-in, and cut into 1-inch pieces
- ½ cup fresh cilantro, chopped
Instructions
- Set the Instant Pot to saute mode. Dry roast the spices for the Chettinad masala until they turn golden brown. Remove from heat and transfer the mixture to a spice grinder in batches to process into a fine coconut paste. Set it aside.
- Warm ghee in the Instant Pot in saute mode. Add the cinnamon stick, green chiles, bay leaves, and mustard seeds. Saute until the ingredients sputter.
- Add the onions to the pot and cook until golden brown, for about 15 minutes. Then, stir in the garlic, ginger, and curry leaves. Cook for another minute.
- Deglaze the Instant Pot with pureed tomatoes and season with hot red chili powder, turmeric, and salt.
- Add the water and nestle the lamb meat into the pot. Secure the Instant Pot lid and cook on manual high pressure for 15-30 minutes with a 10-minute natural release.
- Remove the lid and stir in the reserved Chettinad spices. Cover with the lid, but do not secure. Simmer for 15 -20 minutes in saute mode until the gravy reduces and the ghee separates.
Notes
Expert Tips:
- If you prefer Chettinad mutton with more curry, increase the number of onions and tomatoes. Similarly, if you enjoy a thicker stew, reduce the amount of onions and tomatoes in the recipe.
- Like aloo keema, this dish involves a cooking process called bhuna (an Urdu word for fried) that calls for cooking over high heat until the ghee or oil separates. This technique may not be effective for goat or lamb, as they require a longer cooking time to become tender. That is why I pressure-cook the goat first, followed by a low-heat braise on saute mode to help the ingredients combine and reduce the amount of liquid in the Instant Pot until you have a thick curry.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 418 kcal | Carbohydrates: 8 g | Protein: 20 g | Fat: 34 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 13 g | Cholesterol: 96 mg | Sodium: 680 mg | Potassium: 452 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 731 IU | Vitamin C: 34 mg | Calcium: 64 mg | Iron: 3 mg
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