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Mutton Gravy/ Mutton curry/Chettinad Mutton gravy recipe

Lamb/Mutton gravy is a famous recipe in South India.. It can be prepared in several ways.. Today, I am going to make this curry with onions and tomatoes, as well as our chettinad spice powder. The same goes well for dosa and roti. The deliciousness of lamb curry depends on the quality choice Lamb slices.. This is very important.. I used to buy lamb slices, if you make dry curry or semi-gravy and biryani, they taste good.

Hope you like this recipe and let me know your feedback after trying it.


Mutton pieces- 300 grms
Turmeric powder-1/4 tsp
Ginger garlic paste-1 tsp


Oil- 3 tbsp
Bay leaf-1
stone flower-few
fennel seeds-1/2 tsp
Onions-2 (finely chopped)
shallots-10 (coursely grinded)
Ginger Garlic paste -1 tbsp
Green chili-2
Tomato puree-1/2 cup(2 tomatoes blanched and grind it into puree)
Turmeric powder-1/4 tsp
Red chili powder-11/2 tsp
cumin powder-1/2 tsp
Coriander powder-1 tsp
Home made curry masala powder-1 tbsp
salt to taste
coriander and curry leaves-handful


1.To cook lamb under pressure, add mutton chunks and turmeric and ginger garlic paste.

Bring to boil for 8 whistle until the mutton 80%cooked

2. Heat an oil in a kadai add whole spice masala and saute until its fragrant..

3. Add chopped onion and fry until transparent.

4. Then add the ginger-garlic paste and cook for another 5 minutes until there is no raw flavour.

5. Then add tomato puree, green chilies and saute until they are well mixed with onion and curry.

6.Add all the spice powder one by one and sauté on medium heat for another 3-4 minutes

7.Add lamb boiled water and boil for a while.

8. Once the oil is separated from the gravy, add 80% cooked lamb chunks and add salt to check. . Bring to a boil until the lamb is fully cooked.

9. After 10 minutes, our mutton gravy is ready

Garnish with curry leaves and cilantro.

Enjoy the recipe with Video Tutorial!!!

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