Kerala Mutton Curry or Keralian Mutton Curry is a very zesty fragrant mutton preparation which goes awfully well with almost anything. If you are eyeing for a unique weekend mutton recipe you may attempt out this one and I can guarantee you that you won’t remorse.
Here comes the detail recipe of the same :
- Mutton: 500 gm.
- Onion: 3 (large, Chopped)
- Ginger : 2 ' long (Paste)
- Garlic: 4/5 cloves (Paste)
- Tomato : 1 Large and juicy (Chopped)
- Curry Leaves: 7/8
- Green Chili : 2-3 (Chopped)
- Turmeric Powder : 1 tsp.
- Coriander powder : 1 tsp.
- Cumin Powder : 1 tsp.
- Red Chili Powder: 1 tsp.
- Salt : to taste
- Sugar :-1/2 tsp.
- Coconut Milk : 1/2 Cup ( I used Maggi coconut powder.)
- Cinnamon Stick : 1
- Cardamoms: 4-5
- Cumin Seeds : 1 tsp.
- Oil : 4-5 tbsp (White, Mustard or coconut oil, I used mustard oil)
- Water: 2 Cups.
- Wash and pat dry the mutton pieces and keep them aside.
- In a heavy bottomed pressure cooker, at first heat the oil you are using. Temper with curry leaves,cumin seeds, cinnamon sticks, cloves and cardamoms. once the aroma starts coming out add the tomato pieces. Cook for few minutes and add the onion paste. Sprinkle little salt and cook until the onion becomes translucent.
- Now add the mutton pieces and sprinkle some more salt.On high flame fry the mutton pieces for 5-7 minutes.
- Now gradually add the ginger-garlic paste,turmeric powder, salt, sugar, cumin powder, coriander powder, chopped green chili, red chili powder and the coconut milk.Mix thoroughly all the spices and cook until oil starts releasing from the sides of the cooker.
- Pour two cups of water and cover the cooker. Cook until 3-4 whistles come out. Turn off the flame now.
- After few minutes uncover the cooker and taste the seasoning. If required turn on the flame again and adjust the gravy. It usually has a thick gravy and not a watery one.
- Kerala mutton curry is now ready to serve. Serve it with steaming hot rice or paranthas or anything you like.
Enjoy Your Food...!!!!