Easiest Mutton Curry Recipes: Chettinad, Chukka & Biryani

Are we ready for two mouthwatering South Indian-style mutton curries? As a bonus, I’m also adding the easiest vegetable biryani (VEGETABLE PULAO RICE: ZEN TASTE & COLOR THERAPY), because what better pairing exists for mutton curries than a delicious biryani? These curries are not just basic; they’re simple yet packed with flavor (EASIEST MUTTON CURRY WITH TURMERIC CABBAGE & CUMIN RICE).

Before we dive in, here’s an important tip: when serving mutton curries to guests, ensure that the meat is tender. Tough meat can be off-putting and may lead to guests struggling to chew, or worse, dealing with meat stuck between their teeth. So, why not show you care by pressure cooking the mutton before making the curry? I’ve had to tuck into mutton curries where the meat was so tough. And don’t waste your time telling them, because “truth hurts, and truths are not wanted.” Also, those who cooked the mutton curries often have no consideration for others, nor do they test the tenderness while cooking.

Now, are these authentic South Indian mutton curries? Not exactly. If you merely copy others’ recipes, you miss the chance to innovate and create your own versions. So, let’s get started.

Chettinad Mutton Curry (Tamil Nadu Mutton Curry)
Ingredients
For the Mutton
½ kg mutton with bones, cut into bite-sized pieces
½ tbsp ginger paste
½ tbsp garlic paste
Some water
Pressure cook these ingredients together.

For the Curry Paste
1 tbsp plain chili powder
1 tsp cumin powder
1 tsp fennel powder
½ tbsp coriander powder
Mix these spices with some water to form a paste.

Other Ingredients
2 red chilies, sliced into 4 to 5 pieces
6 shallots, sliced
Spices: 1 cinnamon stick, 2 star anise, and 4 cloves
1 medium-sized tomato, thinly sliced
4 medium-sized potatoes, peeled and cut into medium-sized pieces
2 tbsp yogurt, whisked to remove lumps
½ tbsp dried fenugreek leaves
¼ cup oil
Salt to taste

Method
Heat the oil in a pan.
Sauté the red chilies, shallots, and spices (cinnamon, star anise, and cloves) until fragrant.
Add the curry paste, stir, and cook until aromatic and the oil separates.
Add the tomato and potatoes. tir and cook for 2 to 3 minutes.
Pour in the residue/liquid from the pressure-cooked mutton. 
Add water if needed.
Stir and simmer until the potatoes are soft.
Add the mutton and season with salt.
Stir well, then turn off the heat.
Gently mix in the yogurt and dried fenugreek leaves.

Mutton Chukka (South Indian Mutton Curry)
Ingredients
For the Mutton
400g mutton, cut into bite-sized pieces (pressure-cooked with some water)
1 tsp turmeric powder
1 tbsp plain chili powder
1 tsp cumin powder
2 tsp crushed black pepper
Stir all these ingredients well into the pressure-cooked mutton.

Other Ingredients
1 large onion, sliced
Spices: 1 cinnamon stick, 3 cloves, 1 star anise, and 3 lightly crushed cardamom pods
2 or 3 dried chilies, snipped
3 potatoes, simmered to soften and sliced
2 sprigs coriander leaves, sliced
Salt to taste
¼ cup oil

Method
Sauté onion, spices, and dried chilies in oil.
Add the mutton mix, potatoes, and some water if needed.
Stir together and let it cook for 1-2 minutes.
Add crushed black pepper and season with salt.
Off the heat, combine in coriander leaves.

Vegetable Biryani
Ingredients
2 cups Basmati rice
2 tbsp ghee
1 onion, chopped
1 tbsp ginger paste
½ tbsp garlic paste
Spices: 2 sticks cinnamon and 2 star anise
¼ tsp garam masala
½ tsp saffron strands
1 medium-sized tomato, sliced thinly
1 cup frozen mixed vegetables
1½ tbsp lemon juice
Coriander leaves, chopped
Salt to taste

Method
Wash the rice and drain off the water completely.
Heat the ghee, and when hot, sauté the onion for a couple of minutes.
Add the spices, ginger paste, garlic paste, and garam masala. 
Give it a couple of stirs.
Tip in the rice and continue to stir for a couple of minutes.
Transfer this rice mixture to a rice cooker. Add the saffron strands, salt, tomato, lemon juice, and 3 cups of water.
Gently stir and cook.
Once the rice is cooked, add the mixed vegetables and gently mix, simultaneously fluffing up the rice.
Garnish with chopped coriander leaves prior to serving. 

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.