I always make it a point to file away the recipes published in Vanitha and I got this mutton curry recipe from this big stash 🙂
Ingredients
500gm mutton (cut into small pieces)
1 cup grated coconut
1 tablespoon coriander powder
3 dry red chillies
1 teaspoon peppercorns
1/2 teaspoon fennel seeds
2-3 cloves
A small piece of cinnamon
4 shallots (sliced)
2 stalks of curry leaves
3 big onions (sliced finely)
1 big tomato (sliced)
1 tablespoon ginger garlic paste
1 teaspoon chilli powder
Salt to taste
Coconut oil
How To
Heat a tablespoon of coconut oil in a pan and add grated coconut, coriander powder, dry red chillies, peppercorns, fennel seeds, curry leaves, cloves, cinnamon and shallots. Saute on low flame till the grated coconut starts to turn golden brown. Remove from fire and allow to cool down. Grind this with a small amount of water and keep aside.
Heat 2-3 tablespoon oil in a pressure cooker and add the sliced onions. Add ginger garlic paste when the onion starts to brown. Saute for a couple of minutes before adding the chilli powder. Fry for 3-4 minutes on low flame and then add tomatoes and cook till they become soft. Add the mutton pieces and adequate water (about 1.5 cup), mix well and pressure cook till the mutton is cooked. Lastly add the ground coconut mix and cook on low flame for 5-10 minutes. Remove from fire. Temper some sliced shallots and curry leaves and pour on top of the curry before serving. Serve hot with rice or chapathi.
Source: Vanitha Magazine
Mutton Curry
