Chettinad Mutton Curry | Evening With Shireen | Masala TV | Shireen Anwar

  • Published on:  12/16/2019
  • Chettinad Mutton Curry is extremely delicious. Made from the basic recipes, you can master this at home with ease.

    Watch this Masala TV video to learn how to make Chettinad Mutton Curry ,Anday aur besan ka halwa and Daal handi Recipe. This show of Evening With Shireen with Chef Shireen Anwar aired on 13 December 2019.

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    Chettinand mutton curry:


    Mutton 750 gm
    Green onions ground 3
    Ginger ground 2 inch
    Garlic ground 1 tbsp
    Cinnamon ground 2 inch piece
    Cloves ground 4
    White cumin ground 1 tsp
    Fennel seeds ground ½ tsp
    Black pepper ground 10
    Chili powder 2 tsp
    Coriander powder 2 tsp
    Salt 1 ½ tsp
    Turmeric ½ tsp
    Oil ½ cup
    Onion chopped 1 ½ cup
    Mustard seeds ½ tsp
    Curry leaves 20
    Tomatoes 2


    In a blender grind together green onion, ginger garlic, cinnamon, cloves, cumin, saunf, black pepper, chili powder, coriander powder, salt and haldi, grind well with little water, marinate mutton with this paste, cook in a pressure cooker with ¼ cup oil and 1 cup of water till tender about 25 mins, heat remaining ¼ cup oil in a pan, add mustard seeds, curry leaves, chopped onion, fry till golden, add chopperized tomatoes, fry till soft, add tender mutton, leave it on dum until done and oil separates, serve with paratha.

    Anday aur besan ka halwa:


    Gram flour 250 gm
    Sugar 250 gm
    Clarified butter 250 gm
    Green cardamom 4
    Milk ½ kg
    Eggs 4
    Yellow color ¼ tsp
    Almonds and pistachio 2 tbsp each
    Rose water 2 tbsp


    In a blender beat egg, sugar and color. Heat ghee add green cardamom, basin, fry till it changes color and nice smell comes, continue stirring, increase the flame and start to add egg mixture in a thin stream, continuously keep stirring, when mixture dries and it leaves the bottom and sides, and the texture is like bread crumbs, remove and add almonds and pistachio and arq-e-gulab.

    Daal handi:


    Split green gram 1 cup
    red lentil 1 cup
    red lentil whole 1 ½ cup
    Oil 2 tbsp
    Ginger crushed 1 tbsp
    Garlic crushed 1 tbsp
    Green chilies chopped 2
    Tomatoes boiled and blended 2
    Salt 1 tsp
    Allspice ½ tsp
    Crushed red pepper 1 tsp
    Crushed coriander 1 tsp
    Crushed cumin 1 tsp
    Crushed black pepper ½ tsp

    Ingredients to temper

    Clarified butter pure ½ cup
    Onion ½ sliced
    Ginger garlic coarsely crushed 1 tsp each
    Whole white cumin 1 tsp
    Button red chilies 6
    Boil all the 3 daals together in 3 cups of water till tender. Heat ¼ cup oil in a handi, add crushed ginger garlic, fry well, add coarsely chopped big green chilies with boiled blended tomatoes, all the dry spices, fry well, add in boiled daal (do not blend), cook for 10-15 mins, give tadka.
    Method for tadka
    Heat ghee, add sliced onion, crushed ginger garlic, cumin, button red chilies, when onion brown add it to the daal.