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)
- Pressure cook the meat along with ginger, salt, vinegar and very little water for about 30 minutes
- Heat ghee in a pan and fry onions and curry leaves till onions turn translucent
- Add the ground curry masala paste and bring it to boil
- Add the cooked meat along with its stock and cook over low heat till gravy thickens
- Add chopped coariander leaves
- Serve hot with rice, chapatti, aapam or Kerala porotta
Till next time…happy cooking!
Akshayapatram 