Mutton uppu kari – Chettinad mutton recipe

I love the dry recipes made with mutton than the gravies and curries. I started making this dish inspired after tasting it in a Chettinad restaurant. It is a famous Chettinad recipe. It tastes well with Rice, Roti…I made this along with Rice and hyderabadi katti dal. It was so delicious and everyone loved this dish. It has become my husband’s recent favorite mutton recipe. I have cooked the mutton in a pressure cooker to make it soft and tender. But traditionally the mutton pieces are sauteed in the oil along with the shallots and dried red chillies. So to ease the work and shorten the time I have used a pressure cooker. Moreover mutton here regularly takes 8-15 whistles to cook. The shallots and dried red chillies give a good flavour to the meat. These ingredients make this dish a special one. The round dried red chillies are used particularly for this recipe. They are Spicer than the long Dried red chillies. Adjust the spiciness to your taste. Pepper powder is optional. I love adding pepper powder mostly in all my mutton dry recipes.

Also try my other mutton dry recipes.

Mutton chukka

Mutton pepper fry

Mutton liver pepper fry

Mutton fry

Mutton keema vadai

Tala Hua gosht

Let’s see how to make this mutton uppu kari.

Preparation Time : 30 mins

Cooking Time : 25 mins

Serves : 3

INGREDIENTS REQUIRED

For cooking mutton

Mutton – 1/2kg(boneless)

Rock salt – 1/2 tsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1/2 tbsp

Lemon – 1

For making uppu kari

Gingelly oil – 2 tbsp

Fennel seeds – 1/2 tsp

Dried round red chilli – 20

Shallots – 25 (sliced roughly, 1 cup)

Garlic – 8 pods

Curry leaves – 2 sprigs

Pepper powder – 1/2 tbsp (or adjust to the spice level)

Chopped Coriander leaves – a few

METHOD

1.Clean the mutton pieces and wash them well in water for 5 – 6 times. I always wash mutton pieces with Turmeric powder. In a pressure cooker add the mutton pieces, rock salt. Then add ginger garlic paste. Saute them for few minutes. The water will begin to release and the colour of the meat will slightly change. Add 1 cup of water. Squeeze a lemon into it. Pressure cook till the mutton is completely cooked and is tender and soft.

2.In a kadai, heat oil. Add Fennel seeds. Let them splutter. Then add the dried red chillies into it. Saute in oil till its colour changes slightly. Add the shallots and garlic. I have slice the shallots roughly into halves as they were big in size. When the shallots turn light golden and translucent add the cooked mutton into it. Also, add the left out mutton stock into it. Allow the mutton to cook in the stock for about 7 minutes in medium flame until it is almost reduced and the mutton has become dry. Add Curry leaves, pepper powder and mix well. Check for salt and add if required. Cook for 10 minutes in low flame. Finally, add Coriander leaves.

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