Why Mutton Chettinadu is one of the greatest Indian dishes
With roots that can be traced back to Sankarankovil, Prakash Chettiyar, the executive chef at Kochi Marriott, claims that Mutton Chettinadu is a dish that remains close to his heart. The IHM Chennai
graduate — who identifies himself as a Mumbaikar — considers this spicy preparation as one of the greatest Indian meat dishes, primarily due to its delicately balanced spice mixture.
Inspired by all-time greats like Charlie Trotter and Eric Ripert, Prakash’s 17-year-long career has even led to him representing Indian cuisine at ITB Berlin, the world’s leading travel trade show. It was there that he quickly gained a newfound respect for this Chettinadu classic, once he realised that Kolhapuri Mutton, Bhuna Gosht, Kosher Mangsho and Lamb Pepper Fry were all delicious in their own regard — yet required similar techniques and featured the same flavours found in Mutton Chettinadu.
For the masala:
Coriander seeds 250 gm | Jeera 200 gm | Peppercorns 160 gm | Star anise 25 gm | Kalpasi 60 gm | Marathi mokku 30 gm | Mace 5 gm | Nutmeg 1 | Bayleaf 5 gm | Black cardamom
25 gm | Cinnamon 20 gm | Cardamom 20 gm | Cloves 15 gm | Saunf 100 gm |
Method of Preparation: Dry roast all the
spices | Make a fine powder and store in an
Ingredients for the dish:
Mutton — curry-cut 1.1/2kg | Finely chopped onion 250 gm | Saunf 5 gm | Cinnamon 2 gm | Cardamom 2 gm | Cloves 1 gm | Refined oil 100 gm | Ginger garlic paste 40 gm | Tomato puree 350 gm | Coconut paste brown 300 gm | Curry leaf 5 gm | Chettinadu masala 50 gm | Chopped coriander 15 gm | Red chilly powder | 15 gm | Salt 35 gm
Boil mutton with turmeric, cardamom, cloves and salt. Reserve the mutton and stock. | Heat oil, add cinnamon, cloves, cardamom, saunf, onions, and curry leaves. Cook till onions become golden brown. |
Add ginger garlic paste, cook well, then add the tomato puree and coconut paste. | Combine into the Chettinadu masala, red chilly powder, mutton stock and cook till oil comes out from the masala. Then add the mutton. | Best served with Malabari paratha or steamed rice.
Tip: Do not marinate the mutton, as it pre-cooks the meat before cooking.
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