Tuesday, December 4, 2012

Varutharacha Mutton curry

  1. Mutton-500 gms
  2. Turmeric powder-1/2 tsp
  3. Bay leaf- 1 no
  4. Cardamom pods- 2 nos
  5. Cloves- 2 nos
  6. Cinnamon-2" piece
  7. Ginger ( chopped finely)- 1" piece
  8. Garlic (chopped finely)-  5 to 6 cloves
  9. Onion ( sliced )- 2 medium 
  10. Shallots ( sliced)- 1 cup
  11. Green Chilies (cut vertically)- 2 to 3  ( see note)
  12. Curry leaves- 1 sprig
  13. Coriander powder- 1 tbsp
  14. Red chili powder-1/2 to 1 tsp( see note)
  15. Garam Masala powder-1/2 tsp
  16. Fennel powder-1/2 tsp
  17. Tomato ( sliced)- 1 small
  18. Oil
  19. Water
  20. Salt to taste
Todry  roast and grind
  1. Grated coconut-1/2 cup
  2. Black pepper corns-1 tsp 
For tempering
  1. Mustard seeds-1/2 tsp
  2. Coconut ( sliced)-3 tbsp
  3. Curryleaves- 1 sprig

  • Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
  • Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
  • Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
  • Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
  • Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
  • Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

Sending this to EP series @ SpiceNFlavors

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