Entree: India – Chettinad – செட்டிநாடு மட்டன் சுக்கா ➤ Ceṭṭināṭu maṭṭan sukkā (A dry, intensely spiced Chettinad-style pan-fried mutton with roasted whole spices and curry leaves)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (700 g) boneless mutton (goat or lamb), cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 g) plain yogurt
- 1 tsp (5 g) turmeric powder
- 1 1/2 tsp (7 g) salt, divided
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 2 tbsp (30 ml) ghee or additional oil
- 2 medium onions, thinly sliced (about 10 oz / 285 g)
- 1 tbsp (15 g) ginger-garlic paste
- 6–8 dried red chilies (adjust to heat)
- 1 tbsp (8 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tbsp (7 g) black peppercorns
- 1 tsp (4 g) fennel seeds
- 2 tbsp (10 g) grated fresh coconut or desiccated coconut (optional, lightly toasted)
- 2 sprigs fresh curry leaves (about 10–12 leaves)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper to taste

Instructions

1. In a bowl, combine the mutton cubes with yogurt, turmeric and 1/2 tsp (2.5 g) salt. Marinate for at least 30 minutes (or up to 2 hours refrigerated).
2. In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, black peppercorns, fennel seeds and dried red chilies until fragrant and slightly darkened, about 2–3 minutes. Cool slightly, then grind coarsely in a spice grinder or mortar and pestle. Mix in the grated coconut if using.
3. Heat the oil and ghee in a heavy-bottomed pan over medium-high heat. Add the sliced onions and cook, stirring, until deep golden brown and caramelized, about 12–15 minutes. Remove half the onions and set aside for garnish.
4. Add the ginger-garlic paste to the pan with the remaining onions and sauté 1–2 minutes. Add the marinated mutton and increase heat to high. Sear the pieces, stirring, until well browned on all sides, about 8–10 minutes.
5. Sprinkle the ground toasted spice mix over the mutton, add the curry leaves and the remaining 1 tsp (4.5 g) salt, reduce heat to medium-low, cover and cook until the mutton is tender and most of the moisture has evaporated, about 25–30 minutes (add 2–4 tbsp water if sticking).
6. Once the mutton is cooked and the pan is relatively dry, increase heat briefly and toss to achieve a light char on edges (dry roast) for 2–3 minutes. Stir in lemon juice and chopped cilantro. Adjust salt and pepper.
7. Transfer to a serving platter, top with the reserved caramelized onions and extra curry leaves. Serve hot with steamed rice, parotta or naan.