Nadan Mutton Curry
Servings: 4 -5
Print Recipe
Ingredients
- 1/2 kg Mutton
- 2 medium Onion
- 1 tbsp each Crushed ginger & garlic
- 1 tbsp Chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam Masala
- Curry leaves
- 1 cup Medium Coconut Milk
- 1 cup Thick Coconut milk
- Coconut oil
- 4 Small / Pearl onion
- Salt
For Masala
- 1/2 - 1 cup Grated coconut
- 1 tsp Black pepper
- 1 tsp Coriander seeds
- 4 Cardamom
- 4 Cloves
- 1 medium stick Cinnamon
- 2 Red chilli
Instructions
- Heat oil in a pan & add all the ingredients listed from coconut - red chilli (listed under for masala). When the coconut becomes golden brown remove from fire. Let it cool completely.Grind the cooled coconut mixture, without water & keep aside.
- Heat oil in a pressure cooker. Saute onion, ginger & garlic. When onion becomes soft add all masala powders & stir for 5 minutes. Add curry leaves. Add medium thick coconut milk.
- When it starts boiling add mutton pieces. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles. Keep the cooker closed for another 10-15 mins, till the pressure drops.
- Open the cooker and mix well. Check the doneness of the mutton, if required, pressure cook again. Add 2-3 tbsp hot water to the ground coconut mixture and add this to the cooked mutton. Mix well.
- Add thick coconut milk & keep for 5 -7 mins. Switch off the gas.
- Heat oil in a small pan & crackle mustard seeds. Add small onion & curry leaves. When onion becomes brown pour it over mutton curry.
- Serve hot with Pathiri, chappathi or rice.
Notes
The cooking time of mutton depends on the type of mutton you use. The curry keeps well in the fridge for 2-3 days.