Spicy Mutton Curry
Servings: 3 -4
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Ingredients
- 1/2 kg Mutton cut into medium size pieces
To roast and grind
- 3/4 cup Grated Coconut
- 1 tbsp Whole coriander seeds
- 4 Dry red chilli
- 1 1/4 tsp Whole black pepper
- 1/2 tsp Fennel seeds
- A small piece Cinnamon
- 3 Pearl / Small onion sliced
- 6 Curry leaves
For masala
- 3 med - big Onion sliced
- 1.5 tsp Crushed / grated ginger and garlic each
- 1 tsp Chilli powder
- 1 med - big Tomato sliced
- Salt
- Oil I used coconut oil
To temper
- 4 Pearl / small onion sliced
- Curry leaves
- 1/2 tsp Pepper powder refer notes
- 1 tbsp Chopped coriander leaves
Instructions
- Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Keep it aside.
- Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic. Cook till the raw smell goes, around 2-4 mins. Add chilli powder and cook for 2-3 mins. Add sliced tomato, salt and cook till it turns soft. Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done. Refer notes to see on pressure cooking time.
- Add 1/4 - 1/2 cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
- Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well.
- Serve hot with rice/chapthi/pathiri etc;
Notes
This is a spicy recipe, so adjust the qty of spices to suit your taste.
I didnt add the pepper powder in the tempering stage, since the curry was already spicy for our preference.
Pressure cooking the mutton - After the first whistle, I reduced the flame to low-medium and cooked for 12-15 whistles. Keep it closed for another 15 mins or till the pressure drops.
The colour of the curry tends to darken as it rests..
