Chettinad Mutton Kothukari

Method

1. 1

   For the masala, dry roast the coriander seeds, cumin seeds and black peppercorn on medium-low heat, until they turn aromatic.

   Coriander SeedsCuminBlack Peppercorns

2. 2

   Add the green cardamom and dry red chillies. Continue to roast them until the chilli turns crisp. Allow it to cool, then grind into a fine powder.

   Dry Red ChilliGreen Cardamom

3. 3

   Heat oil in a pan and add the whole spices, onion, curry leaves and green chillies. Saute until the onion just starts to turn golden brown.

   Fennel SeedsKalpasi (Stone Flower)Bay LeavesCinnamonGreen CardamomCurry leavesOnionClovesSunflower OilGreen Chilli

4. 4

   Add the ginger garlic paste and saute for 1-2 minutes or until the raw smell disappears.

   Ginger Garlic Paste

5. 5

   Add the tomato, turmeric powder and salt. Saute for 2 minutes.

   SaltTurmeric PowderTomato

6. 6

   Add the mutton mince and saute for 2 minutes, breaking down any lumps. Add the ground masala and mix it well.

   Mutton (minced)

7. 7

   Add the water, cover and cook for 20 minutes on low heat, until the meat is cooked and the oil floats on top.

   Water

8. 8

   Add milk and ghee, cover and cook for 4 minutes.

   GheeMilk

9. 9

   Open the lid and cook further on high flame if you want it at a thicker consistency. Add coriander leaves, mix and serve garnished with finely chopped onion.

   Coriander Leaves