Mutton Nalli Chettinad Fry

Name: Mutton Nalli Chettinad Fry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1/2 kg Mutton (shanks, you can scale up.); 8 Garlic (peeled); 10 Green Chillies (slit); Few Curry Leaves (that's where the real flavor is); 3 tbsp Oil; 6 tbsp Pepper Corns (coarsely crushed )

Pravin Menon

Mutton Nalli Chettinad Fry - Plattershare - Recipes, food stories and food lovers

South Indian

About Mutton Nalli Chettinad Fry

Shanks or Nalli is one of my favourite parts of both the lamb or goat.

Chettinad cuisine is know for its hit of raw spices and pepper and their use of curry leaves which imparts a beautiful spicy flavor to the dish.

4.25 from 4 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Spicy

Calories - 487 kcal

Servings - 2

Ingredients

▢ 1/2 kg Mutton shanks, you can scale up.
▢ 8 Garlic peeled
▢ 10 Green Chillies slit
▢ Few Curry Leaves that's where the real flavor is
▢ 3 tbsp Oil
▢ 6 tbsp Pepper Corns coarsely crushed

Instructions

▢
Take a 2 liter pressure cooker and add about 2 cups of water.
▢
Put the mutton shanks in, add a little salt and blast it for about 7-8 whistles on high and 2-3 in low. I retain the broth for other uses or simply add spices and have a shot.
▢
Separate the pieces from the liquid slowly. Those pieces are almost falling apart.
▢
Take a kadai (a chinese wok works best though) and put in the mutton fat pieces and render it till you get about 3 tablespoons of oil. You can remove and reuse the rest.
▢
Heat it and then add the garlic pods, onions, green chilies and the curry leaves.
▢
Add pepper and salt as suited and fry it till you get this rich aromas of the mixed ingredients. Add the mutton shanks and slowly start incorporating it in this.
▢
The meat is so tender, the marrow bone is literally separate from the meat at this stage so do it slowly with patience.
▢
Now gradually add about 1 cup of the stock into this, all the while stirring. Keep stirring till it has almost dried out

Recipe Notes

The stock intensifies the flavor to another level, much like in pullao. Dont be afraid to use it.

Explore Recipes by Tags chettinad recipes mutton recipes

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4.25 from 4 votes

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Pravin Menon

3 Comments

Abhinav Dhiman

February 4, 2023 / 11:07 am Log in to Reply

Absolutely fantastic! Thanks for the recipe.
Mayur Vyas

October 8, 2018 / 2:59 pm Log in to Reply

This looks delightful! Thanks for the recipe.
Natasha Gakhar

September 5, 2016 / 2:00 pm Log in to Reply

This looks so appealing! Thanks for sharing.