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.
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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.
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
airtight container.
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
Method:
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.
anoop.p@newindianexpress.com | @godsonlymistake