1

To begin making the Chettinad Mutton Chops Kuzhambu recipe, first clean and wash the mutton chops well. Marinate the chops with 1 teaspoon red chili powder and salt for about 2 to 4 hours.

2

To the marinated mutton add 1 teaspoon cumin seeds and 1 finely chopped onions and 1 cup water and pressure cook for 3 to 4 whistles.

3

Chop onions fine and puree them along with green chili. Chop tomatoes and puree it separately. Keep them aside.

4

Heat a wide pan. Dry roast cumin seeds, black pepper corns, coriander seeds, dried red chilies and mustard seeds.

5

Roast them on low flame for about a minute until it starts to splutter. Be careful, these whole spices can burn easily. So make sure you reduce the flame and roast it for about a minute. Remove from flame, let it cool and then grind into powder in a mixer grinder.

6

Heat 2 tablespoons oil in a wide pan. Add cloves, cinnamon stick and bay leaf.

7

Add onion green chili paste and sauté till raw smell of the onion paste is gone.

8

Add ginger garlic paste and cook till the raw smell of the paste is gone. Now add tomato puree and cook till tomato puree thickens and oil separates from the edges of the pan.

9

Once it is done, add spice powders including red chili powder, turmeric powder, coriander powder and the powdered spice mix along with salt. Cook for about 1 minute.

10

Add cooked mutton chops along with the water in it. Simmer and cook for about 25 minutes. Add water if needed. Check for salt and it is ready to be served.

11

Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.

12

The contest is in association with Preethi Kitchen Appliances.

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