I’m not sure whether you’ve noticed… I’ve been updating some very old posts with new pictures and detailed recipes. That’s something I’ve wanted to do for a long time. This being the Tenth year (it’s 10 years of MM, if you’re wondering) and all, I was getting a bit nostalgic ;)
There are very good recipes, some of which need tender loving care in the form of new pictures or detailed instructions. The thing is, when I started blogging I didn’t have much idea about what I was doing (well, it’s more or less the same even now, still…), I didn’t think too much about the way I wrote the recipe or took the picture or sometimes even the absence of a picture.
That being said, it’s not something I look forward to. It’s like doing a revision before an exam. I don’t mind learning something new, there is a thrill in discovering, but going back and redoing it again, not so much of excitement. What I’m trying to say is… I miss the “newness” bit of it and that kinda pulled me back.
However, something that happened a few days back, gave me extra motivation to continue with the old recipes. One of my friends said, her sister wanted her to tell me that she had tried all the Mutton recipes on MM! I was super thrilled to hear that!
Later it got me thinking, that some of the Mutton recipes dates back to the initial days of blogging and it’s not detailed as I liked it to be. I’ve been meaning to make the changes, but as I said, the lack of “newness” held me back.
Being pumped up after hearing the feedback from my friend’s sister, I was more determined to update the old posts. So, the last time I bought Mutton, I cooked this dish again and took step by step pictures and also noted down the recipe in detail.
Btw, thanks a lot to my friend’s sister (you know who you are) for trying out all those recipes. I was really really happy to hear about it :)
That reminds me, have YOU done any such thing? Tried out all the recipes from here in any particular category? If so, please do share, I’d be more than thrilled to hear about it. If you share the photos with me of the same, you never know, you may even win something ;)
Now, coming to this recipe, I’d like to call this recipe a “universal side dish”. It goes well with almost anything. It has a well balanced flavour, with a hint of coriander standing out. It has a thick gravy and goes well with Jeera Rice, Plain Rice, Ghee Rice, Veg Pulao, Idiayappam, Roti, Parotta, Appam, you name it..
I do hope these step by step pictures and the detailed recipe tempts to you to give it a try.
Here is the recipe…
Heat oil in a pressure cooker. Add cinnamon, cloves, cardamom, black pepper and fennel seeds. Fry for 2 mins. Add sliced onion…
Once the onion browns, add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes…
Add coriander and turmeric powder. Mix well and cook for 3-4 mins…
Add poppy seeds (if using) and cook for 2-3 mins. Remove the masala from the gas and let it cool completely. Grind the cooled masala with 1/4 – 1/3 cup water to a smooth paste…
Once the pressure drops, open the cooker and mix well. Add cashew paste to the mutton and cook for 3-4 mins…
Add thick coconut milk and mix well. Cook on low flame for 6-8 mins…
Add chopped coriander leaves and mix well…
Kerala Mutton KormaPrint
- 1 kg Mutton You can also use Beef instead of Mutton
- 4 med - big Onion sliced
- 5 Green chilly slit lengthwise
- 1 - 1.5 tbsp Crushed ginger & garlic each
- 1 big piece Cinnamon
- 4 Cloves
- 4 Cardamom bruised
- 1 tsp Fennel seeds
- 1 tbsp Poppy seed optional, I didnt use
- 1 tsp Whole black pepper
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 8-10 Cashew nuts soaked in warm water for 10-15 mins
- Coriander leaves for garnishing
- 1.5 cups Thick coconut milk
- 2 tsp Vinegar
- Oil I used coconut oil
- Salt to taste
- Heat oil in a pressure cooker. Add cinnamon, cloves, cardamom, black pepper and fennel seeds. Fry for 2 mins. Add sliced onion. Cook till it becomes brown. Add crushed ginger garlic and green chilli. Cook for 2-3 mins, till the raw smell goes.
- Add coriander and turmeric powder. Mix well and cook for 3-4 mins. Add poppy seeds (if using) and cook for 2-3 mins. Remove the masala from the gas and let it cool completely. Grind the cooled masala with 1/4 - 1/3 cup water to a smooth paste.
- Grind the soaked cashews to a smooth paste and keep aside.
- Add salt, vinegar, ground paste and 3/4 - 1 cup water to cleaned mutton and mix well. Pressure cook mutton till it's done (refer notes). Once the pressure drops, open the cooker and mix well. Add cashew paste to the mutton and cook for 3-4 mins. Add thick coconut milk and mix well. Cook on low flame for 6-8 mins. Add chopped coriander leaves and mix well.
- Let the curry rest for 20-30 mins, for the flavour to settle in.
- Serve with plain rice, ghee rice, veg pulao, tomato rice, appam, parotta, idiyappam etc;
I used Indian mutton for this recipe.
Pressure cooking notes - After the first whistle on full flame, reduce flame to low-medium and cook for 10-12 whistles. Wait for 10-15 mins for the pressure to drop. If the mutton is not cooked well, pressure cook again for 4-5 whistles on low-medium flame.
If you prefer a semi gravy dish, you can stop after adding the cashew paste.