Friday, 30 August 2013

MUTTON CURRY - KERALA STYLE

Red meats are rarely bought in our house may be once in a yr ..though its low fat red meat..My hus loves it..My son is "said" to be a vegetarian..but now he too ....This is a rich dish with aromatic,spicy but not so hot ,I love the bites of coconut pieces in between..The aroma of curry leaves with pepper...wowww.... increases the taste too...Before my marriage i never tried mutton ..One day my dear hus made a mutton curry with his own recipe ( he cant make that again next time )..from that day onwards i to started to have mutton curry...Though now a days he forgot the way to kitchen!!!!..  :(





Ingredients:

  1. Mutton : 250 gms
  2. Onion : 2 med
  3. Green chillies : 2 nos
  4. Red chilli pwd : 2 tsp
  5. Turmeric pwd : 1/2  tsp
  6. Coriander pwd : 3 tsp
  7. Pepper pwd : 2 tsp
  8. Coconut pieces : 3 tblsp
  9. Garam Masala : 1tsp
  10. Salt : as needed
  11. Ginger : a small piece
  12. Garlic : 4 pods
  13. Curry leaves : 3 stems
  14. Water : 1/2 - 1 cup ( consistency of gravy as per required )

Method:

  • In a blender, add the ginger , garlic, redchilli pwd. turmeric pwd,coriander pwd, salt and make a smooth paste 
  • Marinate the mutton pieces ( clean and cut into small pieces) with this paste



  • Keep this aside for 1 hr
  • Cut the coconut into small pieces and marinate this with a pinch of turmeric pwd and keep it aside for 20 mints


  • Mean while slice the onion , green chillies in length wise
  • After 1hr, cook the mutton in a pressure cooker by adding a half cup of water  for 15 mints..check whether the mutton is cooked well 





  • In a non stick kadai or pan,  heat oil and add the coconut pieces and shallow fry them and keep aside




  • In the same oil add  onion and saute until it becomes translucent


  • Then add the green chillies and curry leaves, fried coconut and saute.




  • To this add the cooked mutton together with gravy and stir well
  • After a boil add the pepper pwd and garam masala and chk the salt ..if req add salt too

  • Give a boil and when the gravy comes in good consistency , remove from flame
  • Good with rice and chapathies...

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