Mutton Kothukari Recipe

Marinate mince

In a large bowl combine minced mutton, yogurt, ginger-garlic paste, turmeric, red chili powder and salt. Mix thoroughly so the yogurt and spices coat the mince. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours to allow flavors to penetrate.

Dry roast and grind

Warm a small skillet over medium heat. Add dry red chilies, coriander seeds, fennel seeds, cumin seeds, peppercorns, cinnamon, cloves and cardamom. Dry-roast, shaking frequently, until fragrant and slightly darkened (2–3 minutes). Add poppy seeds and grated coconut in the last 30 seconds just to toast lightly. Remove to a plate and let cool completely. Grind the cooled spices to a fine powder using a spice grinder or mortar and pestle. Set aside.

Heat oil in a heavy-bottomed deep skillet or kadai over medium heat. When hot, add mustard seeds and let them crackle (about 30 seconds). Add curry leaves and sauté for 10–15 seconds.

Add the chopped onions and sauté on medium-high heat until they turn golden brown and begin to caramelize, about 10–12 minutes. Stir occasionally to prevent burning.

Add slit green chilies and crushed fenugreek seeds (if using). Sauté for 1 minute. Add chopped tomatoes and cook until they break down and oil begins to separate from the masala, about 6–8 minutes.

Add the prepared Chettinad spice powder and curry powder/garam masala to the onion-tomato mix. Fry the spices for 1 minute to bloom their aroma. Taste a small piece of the mixture (carefully) to check salt/heat and adjust if necessary.

Add the marinated minced mutton to the pan. Break up any large lumps with the back of a spoon or spatula and mix thoroughly so the mince is evenly coated with the masala. Sear the mince on medium-high heat for 4–5 minutes until it changes color and some moisture evaporates.

Pour in about 1 cup of water (adjust depending on desired consistency). Stir, scraping any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 20–25 minutes, stirring occasionally to prevent sticking. If the kothukari appears dry, add up to 0.5 cup more water in small increments.

Uncover and increase heat to medium-high for the last 3–5 minutes to evaporate excess liquid and concentrate flavors if you prefer a drier, crumbly kothukari. Taste and correct seasoning (salt, chili) as needed.

If you like a final tempering with garlic: heat 1 tsp oil in a small pan, add crushed garlic and sauté until golden, then pour over the cooked kothukari and stir.

Remove from heat. Stir in chopped coriander and lemon juice. Mix well.

Serve hot garnished with raw onion rings alongside steamed rice, dosa, chappati or as a dry side dish.