Authentic Mutton Chettinad:
Though we all prepare mutton, chicken chettinad so widely nowadays. Its only the fusion with mughalai style plus chettinad. The authentic version is simply hot and without cloves, cinnamon or ginger. Well here it goes.....
Goat's meat/mutton - 1/2 kilo(either bone-in or boneless)
Sesame oil - 1 cup
Garlic 1 whole head - peeled
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Fennel seeds 1/2 spoon
Curry leaves 1 large cup full
Turmeric powder 1/2 spoon
Chili powder 2 spoons
To be Powdered each Seperately without Toasting them:
Coriander seeds 4 spoons
Whole black pepper - 2 spoons
Cumin seeds 2 spoons
Fennel seeds 2 spoons
Poppy seeds 1-2 spoons.
In a pressure pan, heat 2 spoons of sesame oil. Fry meat for few minutes. Maybe until it turns opaque(protein denatures) Now add in little salt and turmeric powder(1/4 spoon). Saute for few more minutes. Add 1 cup of water and pressure cook them till tender. Like for atleast 5-7 whistle sounds.
When the mutton/meat is done....retain it in a seperate bowl along with its water.
In a seperate wok, heat remaining oil. Maybe over medium heat.
When the oil is hot enough, add mustard and wait till it splutters. Then add cumin and fennel seeds. Followed by curry leaves and garlic. Fry them real good, until fragrant.
Now add cashewnuts to this and fry till they turn to golden color.
To this add.... salt, turmeric and chili powders. Now add cooked meat/mutton along with it water. Let them cook over medium heat for another 10 minutes. One can cover with lid.
When thick soup like consistency is acheived, add coriander seeds powder and cook over high heat for 5 minutes without lid. This will help consolidating the gravy.
When gravy like consistency is acheived, add pepper, cumin, poppy and fennel seeds powder. Allow this to boil really well. Maybe till fragrant.
One can garnish with crisply fried curry leaves here.
Serve warm along with steam cooked Idlies, dosas, appams or iddiyappams. Or one can relish this dish with plain steam cooked rice, chappathi or pulkas.