Spicy Mutton Roast – Chettinad Style
When I think about meat roasts lathered with a smooth, yummy, spicy layer of masala - it has to be Chettinad food. Be it dry or gravy, meats cooked in Chettinad style has its own sense of uniqueness when it comes to the taste. Most of them are quite simple to cook and yet have a big bang of flavors - that's what makes Chettinad food stand out from the rest of South Indian cuisines.Coming to the dish - Spicy Mutton roast. Now most roasts are dry and chewy, I like mine to be juicy, meat falling off the bone & finger licking good. So, no this ain't a typical varuval or chukka recipe, if thats what you're looking for. Plus I have added my own twist to this classic recipe that is normally paired with steamed rice, rasam, dal or simply rotis. Trust me - this is all you need to warm up your taste buds in the dull, gloomy Bangalore weather 🙂 It is critically important that the meat that you have chosen to make this dish is either from the thigh or the shoulder. More meaty chunks minus the fat = more taste, a few bones for the added flavor.
- 500 gms of Mutton preferably boneless
- 2 medium sized onions chopped
- 1 large tomato - chopped
- 1 tbsp Ginger garlic paste
- 1 tbsp - Tamarind Puree
- 4 sprigs of Curry leaves
- 5-6 sprigs of Coriander leaves
- 4-5 Green chillies - chopped adjust basis your spice levels
- 1 tbsp - Soy Sauce
- 1 tbsp - Coriander Powder
- 1 tsp - Turmeric Powder
- 1 tbsp - Chilli Powder
- 1 tbsp - Black pepper powder
- 1 tsp - Mustard seeds
- 1/2 tbsp - Garam Masala
- 1 tbsp - Meat masala powder you can pick any brand of your choice, I had Shakti Masala
- Oil for cooking
- In a pressure cooker, add the cleansed meat pieces, sufficient water to cover the meat and 1tsp turmeric powder. Cook on medium simmer until 3-4 whistles. Separate meat pieces from the stock & set aside. Please keep one cup of the meat stock
- In a deep heavy wok, heat some oil. Once oil is hot add the mustard seeds, let it splutter.
- Next add the curry leaves, chopped green chillies and onions. Fry till the onions are golden brown
- Add the ginger garlic paste and cook till the raw smell disappears
- Add the meat chunks and roast them for 5-10mins on low flame, add the spice powders (coriander, meat masala,chilli powder) and chopped tomatoes.
- Once the meat has started to darken and the tomatoes turn into a mushy paste. Add the tamarind puree & soy sauce. Check the spice/tanginess levels and add salt accordingly.
- Add in one cup of stock (basis the consistency desired you may reduce/increase it ) and cook the meat with a closed lid on for another 10- 15mins on low flame, until all the water has evaporated
- Add in the garam masala, freshly crushed black pepper and chopped coriander leaves. Stir well and dish out.
- Serve hot with rotis, dal rice, rasam