Tamil Nadu Chettinad Mutton Pepper Masala Dry Bold Aromatic

Ingredients

• 700g bone-in mutton — cut into medium pieces
• 2 large onions — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• For Chettinad masala:
• 1.5 tsp black pepper — coarsely ground
• 1 tsp cumin
• 1 tsp fennel seeds
• 3 dried red chillies
• 1 cinnamon stick
• 4 cloves
• 2 star anise
• 1 piece kalpasi (stone flower / Parmotrema perlatum — essential Chettinad spice; omit if unavailable)
• 1 piece marathi mokku (dried flower pods — another Chettinad-specific spice)
• 1/4 tsp turmeric
• 8 curry leaves
• Salt
• Fresh coriander

Method

1. Make Chettinad masala: dry-roast all whole spices together until fragrant. Grind to a coarse powder.
2. Heat 3 tbsp oil. Add finely chopped onions.
3. Cook on medium for 12 minutes until very golden.
4. Add ginger-garlic paste and curry leaves. Cook 3 minutes.
5. Add finely chopped tomatoes. Cook 8 minutes until oil separates.
6. Add turmeric and Chettinad masala powder. Cook 3 minutes.
7. Add mutton pieces. Toss to coat with the masala.
8. Cook on medium-high for 8 minutes to brown.
9. Add 1/2 cup water. Bring to a boil. Cover and simmer on medium-low for 45 to 55 minutes until mutton is completely tender.
10. Uncover. Cook on medium-high for 8 to 10 minutes, stirring, until the gravy is completely dry and the masala clings to each piece.
11. Season with salt. Garnish with coriander.