Wednesday, 7 May 2014

Mutton Curry

From the land of spices and coconuts, yet another finger licking good curry! This is my first experiment with mutton and I have to say... I myself am impressed :) Nikhil used to keep requesting for mutton curry but I never really thought I could handle this meat. At-last for his sake I gave it a try and guess what?? I will be buying mutton again ;)
During our holidays, my mother-in-law prepared some very tasty curries and this happens to be one of them. Another to die-for curry of hers was crab roast....yum....hopefully that too gets posted on my blog soon :D
Meanwhile hoping you will definitely give this a try...

Mutton Curry
Recipe adapted from my Mom-in-law
Mutton Curry

Mutton Curry....spicy yet creamy

spice box

500 g Mutton, cut into small pieces and cleaned
2 Onions, chopped
1 Tomato, chopped
3 Green Chillies, slit lengthwise
Small piece Ginger, finely chopped
Few Garlic cloves, finely chopped
Oil, as required
Salt, to taste
1/4 tsp Turmeric powder
2-3 Tbsp Coriander seeds (I used coriander powder)
Few Fennel seeds
3 or 4 Pearl onions/ Shallots, finely sliced
Few Curry leaves
Few Black Pepper corns, roughly crushed
Few Cloves and a Cinnamon stick
4-5 Tbsp Coconut milk powder

  • Pour some oil in the pressure cooker and sauté the chopped onions, ginger, garlic and green chillies. 
  • Once the onions turn translucent, add the mutton pieces, salt and turmeric powder.
  • Pour just enough water to cook the mutton. Now pressure cook the mutton until it is cooked.
  • Meanwhile, dry roast the coriander seeds and fennel seeds for a min. Add few cloves and a cinnamon stick and roast further for two  mins. Keep it aside for a while to cool and then blend it in a mixer.
  • Once cooled, open the pressure cooker lid with caution. Add the coriander and fennel seed mixture.
  • Let the curry boil until the water is considerably reduced.
  • Now tip in the coconut milk powder and stir immediately to clear any lumps. (Alternatively you can pour thick coconut milk).
  • Cook further until the dish reaches your preferred consistency.
  • In another small pan, fry the sliced pearl onions in some oil/ghee until it turns brown. Add the curry leaves and few crushed pepper corns and saute further for a min.
  • Use this to garnish the mutton curry while serving.

Notes: Vary the use of chillies to suit your heat tolerance. 
I had also used fresh coriander powder instead of coriander seeds. 
If you are using coconut milk, you can use thin coconut milk while pressure cooking the mutton and later use thick coconut milk. 

                                                                                        ♥ Thank You ♥

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