Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mutton chettinaad gravy. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mutton Chettinaad Gravy is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mutton Chettinaad Gravy is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mutton chettinaad gravy using 28 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mutton Chettinaad Gravy:

1. Take 5 tbsp Coriander seeds
2. Make ready 2 tbsp Fennel seeds
3. Get 1 tbsp Cumin seeds
4. Take 2 Pods green cardamom
5. Take 8 dried red chillies
6. Get 1 inch long cinnamon stick
7. Take 2 tbsp black pepper corns
8. Take 1/2 cup Fresh coconut - shredded
9. Take 1/2 tbsp Fennel seeds
10. Make ready 1/2 tbsp Poppy seeds
11. Get 4 tbsp Vegetable oil
12. Prepare 2 tbsp Ghee
13. Make ready 1 tsp Cumin seeds
14. Prepare 1 tsp Fennel Seeds
15. Get 1 inch long cinnamon stick
16. Prepare 4 cloves
17. Get 2 Green chillies - slit
18. Prepare 3 garlic cloves - Halved
19. Get 20 shallots - quartered
20. Prepare 2 tbsp ginger garlic paste
21. Take 1 tsp turmeric powder
22. Prepare 2 country tomatoes - chopped
23. Take 1 bay leaf
24. Get 1/2 kg Mutton/Lamb - medium sized pieces
25. Make ready 2 cups water
26. Get to taste Salt
27. Make ready 3 tbsp Coriander leaves - finely chopped
28. Prepare 15 curry leaves

Instructions to make Mutton Chettinaad Gravy:

1. Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out.
2. Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder.
3. Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water.
4. In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots.
5. Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone.
6. Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate.
7. Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender.
8. After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins.
9. Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy.
10. Serve hot with rice/idli/dosa/roti..

So that is going to wrap this up with this special food mutton chettinaad gravy recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!