Mutton Curry

Mutton Curry

After seafood and chicken its now time for some mutton 🙂

Mutton – 500 gms (washed, drained and cut into pieces)
Onions – 2 nos (sliced)
Ginger – 1 tbsp (chopped)
Coriander leaves – finely chopped
Curry leaves – 1 sprig
White vinegar – 2 tsp
Ghee (clarified butter) – 2 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

Fresh grated coconut (½ portion)
Shallots – 4 nos
Garlic – 3 cloves
Cinnamon- 4 cm stick
Cloves – 3-4 nos
Fennel seeds (saunf) – 1 tsp
Turmeric powder – 1 tsp
Chili powder – 4 tsp
Coriander powder – 2 tsp
Black pepper powder – 1 tsp
Water (as required to make this thick paste)

  1. Pressure cook the meat along with ginger, salt, vinegar and very little water for about 30 minutes
  2. Heat ghee in a pan and fry onions and curry leaves till onions turn translucent
  3. Add the ground curry masala paste and bring it to boil
  4. Add the cooked meat along with its stock and cook over low heat till gravy thickens
  5. Add chopped coariander leaves
  6. Serve hot with rice, chapatti, aapam or Kerala porotta

Till next time…happy cooking!

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