Chettinad Mutton chops

Ingredients

Mutton rib bone ½ kg

Onion 1

Tomato 1

Turmeric powder 1 tsp

Chilli powder 1 tsp

Curry powder 1 tsp

Cumin seeds 1 tsp

Ginger 1 inch

Garlic 10

Pepper corns 1 tsp

Curry leaf 2 sprig

Coriander leaf 2 tbsp

Oil and salt as required

Preparation

1.      Pressure cook mutton with salt and turmeric powder till 5-6 whistles

2.      Grind onion,tomato,chilli powder,curry powder,salt,cumin seeds,pepper corns,ginger,garlic,curry leaf and coriander leaf to a fine paste

3.      To the cooked meat add ground paste and mix well

4.       In a pan add oil and add marinated mutton

5.      Cook till it dries up and mutton gets coat well with masala

Serve with rice

Thirupathur bone soup(Elumbu rasam)

Ingredients

Bones 150 gms

Tomato 1

Onion 1

Garlic 6 pods

Pepper corns 1  tbsp

Cumin seeds 1 tbsp

Dry red chilli 4

Curry leaf 2 sprigs

Turmeric powder ½ tsp

Salt and oil as required

Preparation

1.      Grind onions,garlic,pepper corns,dry red chilli and cumin seeds together

2.      In a pressure cooker add oil and saute the bones well in it

3.      Add tomatoes and cury leaf and mash the tomatoes well

4.      Add the ground masala,turmeric powder and salt

5.      Add required water  and cook till 6 -7 whistles

6.      Serve hot

Chettinad Lamb Bone Curry (Elumbu Kulambu)

Ingredients

Lamb bone pieces 250gms

Toor dal 2 tsp

Small onions 10

Tomato 1

Green chilli 2

Fennel seeds 1 tsp

Cinnamon 1

Cloves 2

Turmeric powder 1 tsp

Chilli powder 2 tsp

Coriander powder 2 tsp

Tamarind extract ¼ cup

Curry leaves 1 sprig

Oil and salt as required

Preparations

1.      Pressure cook lamb bones with turmeric powder,toor dal in2 cups of water till 3 whistles

2.      Once the pressure settles down add chilli powder, coriander powder, salt and tamarind extract. Let it boil

3.      In a pan add oil, cinnamon, cloves, fennel seeds, curry leaves, onions and tomatoes. sauté well

4.      Add the sauted ingredients to the boiling curry and allow it to boil for another 10 min

Serve with rice or briyani. Goes well with chettinad mutton briyani

Chettinad mutton balls curry (kola urundai kulambu)

Ingredients

Minced mutton ½ kg

Small onions 10

Tomato 3

Garlic 5 pods

Ginger 1 inch

Coconut grated ½ cup

Fennel seeds 1 tsp

Pepper corns 1 tsp

Fenugreek seeds 1 tsp

Cumin seeds 1 tsp

Egg 1

Roasted Bengal gram powder 1 tbsp

Turmeric powder ¼ tsp

Chilli powder 1 tbsp

Cinnamon 1

Bay leaf 1

Salt and oil as required

Preparations

1.      In pan add oil, fennel seeds, fenugreek seeds, cumin seeds, pepper corns, grated coconut, ginger, garlic and fry well. Make a smooth paste of this mixture

2.      Blend the minced mutton in the blender. To it add chopped small onions, roasted Bengal gram powder, egg, turmeric powder and salt. Make small balls of this dough and fry it in oil

3.      In a pan add oil,cinnamon,bay leaf,tomatoes,ground paste and sauté them well

4.      To it add required water,salt,chilli powder and allow it to boil

5.      Now add the fried mutton balls. When the curry starts boiling turn off the flame

             Serve with rice