I know I promised you a super healthy recipe this time. The thing is… at that time, I didnt plan for this short break in between. It’s almost three weeks since we chatted here. If I post that recipe after this much of gap, it will be almost like gifting you a t-shirt with something like ” I surfed the internet and all I got was this lousy t-shirt” ;)
I’m not downplaying the healthy recipe, it’s just not the right time. So, I decided to go with this Mutton recipe. This is something ideal to cook during the weekend. This is ideal for the weather we are having here. I’m so used to the bright Sunny days and I miss it very badly. I’m just waiting for the sunny days to be back.
Coming back to our recipe, this dish is spicy and packed with flavours. It goes well with some Kerala Porotta or Roti or Puttu or even with some Ghee rice. The spices used here is a bit different from my regular masala combos. The fiery red color of the dish is an added bonus to the whole feel of this dish. It’s just one pot dish and it’s pretty straightforward and simple to make. I do hope you give this recipe a try.
Recipe adapted from “Flavours of the Spice Coast” by Mrs.K.M.Mathew
Here is the recipe…
Grind together the ingredients from chopped ginger & garlic – water to a smooth paste. Keep it aside…
Heat oil in a pressure cooker and add sliced onions. Let it brown…
When it browns, add ground paste. Mix well, Add 1-2 tbsp hot water to bring together the masala…
Once the oil starts appearing, add chopped tomato & salt. Mix well. Cook till the tomato becomes soft…
Add cleaned mutton pieces. Stir well. Make sure the mutton pieces are coated well with the masala. Add 1 cup hot water and mix well. Bring to a boil. Close the cooker and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook till the mutton is done…
This flavour packed mutton dish is a perfect side dish for rice and roti.
- 600 gms Mutton measured after cleaning
- 3 med -big Onion finely sliced
- 2 small Tomato chopped
- 2 tsp Chopped ginger & garlic each
- 3 tsp Chilli powder
- 2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard seeds
- a pinch Fenugreek seeds 4-5 seeds
- 1/4 tsp Cumin
- 1/2 tbsp Vinegar
- 2 tbsp Water
- Curry leaves
- Oil refer notes
- Grind together the ingredients from chopped ginger & garlic - water to a smooth paste. Keep it aside.
- Heat oil in a pressure cooker and add sliced onions. When it browns, add ground paste. Mix well, Add 1-2 tbsp hot water to bring together the masala. Once the oil starts appearing, add chopped tomato & salt. Mix well. When the tomato becomes soft, add cleaned mutton pieces. Stir well.
- Make sure the mutton pieces are coated well with the masala. Add 1 cup hot water and mix well. Bring to a boil. Close the cooker and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook till the mutton is done ( i keep it for 10-12 whistles).
- Once the gas is switched off, keep the cooker closed till pressure drops, 10-15 mins. Open the cooker, if there is excess water, continue cooking on low-medium flame, till the gravy is almost dried and the curry reaches a semi dry consistency. Make sure you stir the curry in between, otherwise it may stick to the bottom.
- Let the curry rest for 15-20 mins, before serving. Serve with Plain Rice, Ghee Rice, Veg Pulao, Roti etc;
I used coconut oil for this recipe, but the original recipes uses refined oil.
The original recipe use slow cooking method. If you want to try that, the recipe suggests keeping a deep lid containing boil water to cover the dish while cooking. It says this will help the meat to cook well. You may also need to adjust the qty of water accordingly.
You can store the curry in fridge for 2-3 days.
If you prefer a spicier version, increase the qty of chilli powder.