Chettinad Mutton Curry with Black Stone Flower
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Ingredients
- 700 g goat or mutton, bone-in pieces
- 2 onion, finely sliced
- 1 tsp kalpasi (stone flower) spice
- 4 dried red chillies
- 1 tsp fennel seeds
- 15 g fresh ginger
- 6 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 33.1 g
- Carbohydrate
- 8.5 g
- of which sugars
- 4.4 g
- Fat
- 22 g
- of which saturates
- 12.3 g
- Fibre
- 2 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the kalpasi, dried red chillies and fennel seeds, and cook for 1 minute.
- 4
Add the mutton and ground turmeric, and cook for 5 minutes, turning to seal.
- 5
Pour in enough water to just cover, cover and simmer for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains and the sauce has thickened.
- 6
Serve hot with rice.
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