CHETTINAD MUTTON UPPU CURRY

 

GRAND FINALE

It was my son in law Kuga's birthday, and I only realised a day later. Nevertheless called him to wish a belated birthday greeting. At the same time wanted to try Chef Shankar Santhiram's Chettinad Mutton Uppu Curry for sometime, hence invited Kuga and Dhivyaa for lunch to experiment the mutton curry in celebrating Kuga's Birthday..

The Ingredient

I thought this recipe had the most hassle free ingredients. Mutton, of course, small onions (shallots), chopped onions, Gingerly oil, chopped tomatoes, cinnamon sticks, gundu milagai (dried round chillies), and garlic (it is missing in pic but it also had a twist during cooking).

I kept the cooking process very close to Chef Shankar's. Firstly pour about 400ml of gingerly oil in the wok and let it heat. Add gundu milagai, and when it gives out the aroma, add chopped garlic (which I forgot), instead I transferred the shallots and later the chopped onions. Allow the chopped onions to lightly turn colour, then add cinnamon sticks, and stir for a while. Then add the chopped tomaotes and sprinkle one or two tea spoon of tumeric powder. Mind you I am only cooking about one and a half kilo of meat. Then add salt and allow it to blend well.

The Blended Ingredient

Finally add the mutton and stir well and allow the blended ingredient to seep through the mutton. Allow the mutton to cook for half an hour or so. By the way I have not added any amount of water at all, and you don't have to too.

Mutton and Added

Stir periodically, and allow the mutton and the ingredients to blend well. Actually the juice from the mutton would add to the flavour and would keep the moist for cooking intact. Close the lid and allow it to cook for 30 minutes. Then continuously stir from time to time. Since I did not preasure cook the mutton, the meat needed a good one hour or so on the fire to get it cooked well. By the way I forgot about the garlic which I blended and was still in blender, so what I did was I added it later as the meat was cooking. In actual fact the Garlic should go right after the gundu milagai. Also I added potatoes too, just to give body to the curry.

The Final Product

I stirred allowing the meat to cook and blend with juice and gingerly oil till the entire curry became dry, and after an hour and half of toil, voila the Chettinad Mutton Uppu Curry was ready.

With Greeja's saffron rice with ghee, the uppu curry went extremely well, downed with Indian Sherbet. I guess we made the day for the birthday boy.  

Thank you Chef Shankar for this great recipe.

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