Chettinad Mutton Curry

Ingredients

• 2 lbs lamb, shoulder or leg
• 3 medium onions
• 8 whole garlic cloves
• 1 2-inch piece ginger, fresh
• 3 whole green chilies, fresh
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 4 whole dried red chilies
• 1 can (13.5 oz) coconut milk
• 3 tablespoons vegetable oil
• 1 teaspoon salt

Instructions

1. 1

   Pat the lamb dry with paper towels, then cut it into 2-inch chunks by slicing with a sharp knife against the grain of the meat, so the cubes are roughly equal in size and will cook evenly.

2. 2

   Peel 2 of the 3 onions and slice them lengthwise from root to tip into thin half-moon slices about 1/8-inch thick, like cutting an onion for soup; reserve the remaining onion for grinding.

3. 3

   Peel the garlic cloves and ginger, then chop them roughly into 1/2-inch pieces — about the size of a pea — so they can be ground into paste.

4. 4

   Slice each green chili lengthwise in half down the center, keeping the seeds inside so the curry stays spicy; leave the top stem attached.

5. 5

   Toast the coriander seeds, cumin seeds, black peppercorns, and dried red chilies in a dry skillet over medium heat, shaking the pan frequently, until they smell strongly fragrant, about 2 minutes; transfer to a plate to cool.

6. 6

   Using a spice grinder or mortar and pestle, grind the cooled toasted spices into a fine powder about the consistency of flour; set aside.

7. 7

   In a blender or food processor, combine the roughly chopped garlic, ginger, remaining raw onion, and 1/4 cup water, then blend until you have a smooth, wet paste with no visible chunks.

8. 8

   Heat 3 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

9. 9

   Add the sliced onions to the hot oil and cook, stirring once every 30 seconds, until the edges turn golden and the onions soften, about 4 minutes; the onions should look caramelized and smell sweet.

10. 10

    Pour the garlic-ginger-onion paste into the pot with the caramelized onions and stir constantly with a wooden spoon, scraping the bottom, for 2 minutes until the paste smells deeply fragrant and the oil separates.

11. 11

    Sprinkle the ground spice powder (from step 6) into the pot and stir continuously for 1 minute until the spices are evenly mixed and smell intensely aromatic; do not let them burn.

12. 12

    Add the lamb chunks to the spiced paste and stir with a wooden spoon for 2 minutes, coating each piece evenly so the meat absorbs the spice color.

13. 13

    Pour the entire can of coconut milk into the pot, add 1 cup of water, and add the halved green chilies; stir to combine.

14. 14

    Add 1 teaspoon of salt, stir once, then cover the pot with a tight-fitting lid and reduce the heat to low.

15. 15

    Simmer gently on low heat for 45 minutes, stirring once every 15 minutes, until the lamb is very tender and you can easily pierce a piece with a fork and the liquid has reduced to a thick sauce that coats the meat.

16. 16

    Taste the curry and add more salt if needed; the sauce should taste rich, aromatic, and spicy-warm, not hot enough to hurt.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven
• 12-inch skillet
• sharp chef's knife
• cutting board
• spice grinder or mortar and pestle
• blender or food processor
• wooden spoon
• measuring spoons
• measuring cups
• paper towels

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