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  • Spicy Keema Mattar Chettinad Style

    Restaurant style keema mattar hailing from Chettinad! Learn how to cook this deliciously spicy lamb mince with easy step by step instructions.

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    Chettinad Mutton Chops

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  • RECIPE

    INGREDIENTS

    3 dried red chillies, mild, preferably goondu milagai, whole
    1 green cardamom pod
    1 piece cinnamon, 1/2 inch
    1 piece ginger, 1/2 inch, peeled
    1/2 teaspoon black peppercorns (sabut kali mirch), heaping
    1 teaspoon fennel seeds (saunf)
    1 teaspoon cumin seeds (jeera)
    4 teaspoon grated coconut
    7 clove garlic, large
    1/4 cup vegetable oil
    75 gram onions, about 3/4 medium, peeled and finely chopped
    1/4 teaspoon turmeric powder (haldi)
    100 gram tomato, about 1 medium, chopped
    200 gram mutton, minced
    1 1/4 teaspoon sea salt, or to taste
    1/2 cup green peas, frozen or blanched if fresh

    COOKING METHOD

    1. Grind all wet paste ingredients on an ammi / wet grinder. Should yield about 1½ - 2 tablespoons.
       
    2. Pour oil into a pressure cooker over medium heat. When hot but not smoking, add onions, stirring well till translucent. Follow by adding the wet paste and turmeric, and stir to break up. Scrape bottom of pan to ensure it doesn’t stick.
       
    3. Once the oil separates from the masala, add the tomatoes, stir for another minute and then add the minced meat. Stir and scrape vigorously, continuing to get all the bits from bottom of pan.
       
    4. Once the mince has browned slightly, add 2 cups water and salt. Seal the pressure cooker and cook ten minutes on low heat after the first whistle. Take off the heat and let cool slightly before opening - careful of the steam.
       
    5. Place back on heat, cover removed, and add the peas. Stir occasionally and let the liquid reduce substantially, without drying out the podimas. Transfer to a serving dish and serve hot.
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