Pat Chapman's Curry Club
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Chettinad Mutton Curry


Chettinad cuisine doesn't need much introduction. It is widely popular and known for its spice indulgence in any curry. Here is a preparation with mutton / goat meat made with my special chettinad blend.



2lb mutton on the bone, cut into pieces

1 tablespoon lemon juice

salt to taste

1/2 teaspoon turmeric

30 shallots, finely sliced

1 tomato, chopped

4 stalks of coriander leaves, chopped

1/2 teaspoon turmeric

11/2 teaspoon salt

4 tablespoons oil

stock or water


Masala Mix One

2 bay leaves

3 pieces of Black Stoneflower (Kalpasi)

2 cassia buds (Marathi Moggu)

10 curry leaves


Masala Paste Ingredients

2 star anise, roasted and ground

2 cardamom, roasted and ground

2 cloves, roasted and ground

2 cinnamon sticks, roasted and ground

2 good pinches nutmeg

4 dried red chillies

6 tablespoons coriander seed, roasted and ground

1 teaspoon cummin seed, roasted and ground

2 teaspoons fennel seeds, roasted and ground

2 teaspoons black peppercorns, roasted and ground

1 tablespoon split Channa Dal, roasted and ground

2 teaspoons poppy seed, roasted and ground

6 tablespoons coconut flakes / desiccated / coparai thengai

4 cloves garlic, roughly chopped

2 inch ginger, roughly chopped

2 green chillies

3 curry leaves

3 stalks of fresh coriander leaves, roughly chopped

1 blade mace, roasted and ground



Place all the Masala Paste Ingredients into a food processor and pulse until all the ingredients are combined.

You may need to add water to the food processor to achieve this, but be careful, add the water, tablespoon by tablespoon until you have a pourable texture.

In a bowl, marinade the mutton in the lemon juice, salt and turmeric.

Take a lidded casserole pot and heat the oil. Add Masala Mix One, and lightly roast.

Add the shallots and fry till translucent.

Add the marinated mutton with the turmeric, ground Masala Paste Ingredients and tomatoes.

Cook for a few minutes.

Add stock or water as necessary and salt to taste.

Cook in a pre-heated oven - 180?C until tender. Check every 20 minutes, adding a tablespoon or two of stock, as necessary.

When the meat is tender, garnish with coriander leaves and serve.



This recipe is not one of Pat's and I have re-written the method, as it was all over the place! Anyway, I haven't checked this recipe, so please tell me you discover an error.

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