Mutton Uppu Kari | Chettinad Salted Mutton Curry (VIDEO)

Chinese Mixed Fried Rice | Easy Fried Rice (VIDEO)
August 25, 2020

Mutton Uppu Kari is Chettinad special recipe. This dish is prepared using very simple ingredients. We don’t require any spice powders or any special paste to prepare this. We major ingredients in this recipe are shallots, curry leaves and red chillies. Anybody can make this dish as there is no ground masala so even beginners can make it so easily. Uppu Kari is traditionally made with mutton but now everyone started preparing the same recipe using chicken. This can be served with Biryani, roti, dosa, sambar rice, etc.

Tips to make perfect Mutton Uppu Kari:

  1. Make sure lamb pieces are small just the size I have shown in the recipe.
  2. Use shallots for better taste.
  3. Do not use ginger garlic paste, chilli powder or any spice powders then the taste of uppu kari will change completely.

Here is the detailed recipe for Mutton Uppu Kari:

In a pressure cooker, take 350 gms boneless mutton, 1 tbsp fennel seeds, 1 tomato

Add salt to taste, a handful of shallots, 1/4 cup water

Cover the pressure cooker and cook for 5 to 6 whistles. Keep the cooked mutton aside.

Take a pan, add 3 to 4 tbsp oil, 5 garlic cloves (pounded) and saute for a few minutes.

Then add 1/2 cup shallots, 10 red chillies

 Then 2 sprigs of curry leave and saute well for a few minutes. Once onions are cooked well

Add cooked mutton along with the stock and cook everything well till they becomes dry. It takes about 8 to 10 minutes for the mutton to become dry.

Mutton Uppu Kari is ready to serve with Sambar Rice, Roti or Biryani.

Mutton Uppu Kari | Chettinad Salted Mutton Curry (VIDEO)

Mutton Uppu Kari | Chettinad Salted Mutton Curry (VIDEO)

Mutton cooked with very simple ingredients to make a flavourful fry that goes well with Rice or Roti

Category: Sides, Gravy, Non-Veg

Cuisine: South Indian

Author: Poornima Suren

Ingredients

  • Mutton/Lamb - 350 gms
  • Fennel Seeds - 1 tbsp
  • Tomato - 1 number
  • Shallots - handful + 1/2 cup
  • Curry Leaves - 2 sprigs
  • Red Chillies - 9 to 10 numbers
  • Garlic - 4 to 5 cloves
  • Salt, to taste
  • Oil - 3 to 4 tbsp

Method

  1. In a pressure cooker, take 350 gms mutton, 1 tbsp fennel seeds, handful of shallots, 1 tomato (chopped), salt, ¼ cup water and mix well.
  2. Cover the pressure cooker and cook for 5 to 6 whistles.
  3. Keep the cooked mutton aside.
  4. Now take a pan, add 3 to 4 tbsp oil, add 5 garlic cloves (pounded), ½ cup shallots, 2 sprigs curry leaves, 10 red chillies and saute well.
  5. Once onions are cooked well, add cooked mutton along with the stock and cook on medium heat till the mutton becomes dry.
  6. It takes 8 to 10 minutes for the water to become dry.
  7. Mutton uppu kari is ready to serve.

Notes

1. Make sure lamb pieces are small just the size I have showed in the recipe.

2. Use shallots for better taste.

3. Do not use ginger garlic paste, chilli powder or any spice powders then the taste of uppu kari will change completely.

http://www.shadesofkitchen.com/mutton-uppu-kari-chettinad-salted-mutton-curry-video/

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