Chettinad Mutton Chops Kuzhambu Recipe-Mutton Chops Curry

Jyothi Rajesh

February 20, 2020

4367 Ratings

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:4 Servings

Meal:Lunch

Cuisine:Chettinad

Chettinad Mutton Chops Kuzhambu is a spicy and delicious mutton chops dish which has a twist of flavor packed Chettinad style curry. If you are a spice lover you should definitely try this recipe for your weekend dinners. Its a perfect dish to serve during the house parties and your family and friends will love it for sure.

Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.

If you like this recipe, you can also try other gravy based recipes such as

Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.

If you like this recipe, you can also try other gravy based recipes such as

Ingredients

For marination

500 Mutton, chops

2 Onions, finely chopped

3 Tomatoes

1 Ginger Garlic Paste

1 Green Chilli

1 Cumin seeds (Jeera)

1-1/2 Whole Black Peppercorns

1/2 Mustard seeds (Rai/ Kadugu)

1 Coriander (Dhania) Seeds

2 Dry Red Chillies

1 Red Chilli powder

1 Coriander Powder (Dhania)

1/2 Turmeric powder (Haldi)

4 Cloves (Laung)

1 Cinnamon Stick (Dalchini)

1 Bay leaf (tej patta)

Salt, to taste

2 Oil

1 Red Chilli powder

1 Salt

Mutton, as required

1 Onion, finely chopped

1 Cumin seeds (Jeera)

Coriander (Dhania) Leaves, for garnish

Instructions for Chettinad Mutton Chops Kuzhambu Recipe-Mutton Chops Curry

To begin making the Chettinad Mutton Chops Kuzhambu recipe, first clean and wash the mutton chops well. Marinate the chops with 1 teaspoon red chili powder and salt for about 2 to 4 hours.

To the marinated mutton add 1 teaspoon cumin seeds and 1 finely chopped onions and 1 cup water and pressure cook for 3 to 4 whistles.

Chop onions fine and puree them along with green chili. Chop tomatoes and puree it separately. Keep them aside.

Heat a wide pan. Dry roast cumin seeds, black pepper corns, coriander seeds, dried red chilies and mustard seeds.

Roast them on low flame for about a minute until it starts to splutter. Be careful, these whole spices can burn easily. So make sure you reduce the flame and roast it for about a minute. Remove from flame, let it cool and then grind into powder in a mixer grinder.

Heat 2 tablespoons oil in a wide pan. Add cloves, cinnamon stick and bay leaf.

Add onion green chili paste and sauté till raw smell of the onion paste is gone.

Add ginger garlic paste and cook till the raw smell of the paste is gone. Now add tomato puree and cook till tomato puree thickens and oil separates from the edges of the pan.

Once it is done, add spice powders including red chili powder, turmeric powder, coriander powder and the powdered spice mix along with salt. Cook for about 1 minute.

Add cooked mutton chops along with the water in it. Simmer and cook for about 25 minutes. Add water if needed. Check for salt and it is ready to be served.

Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.