Saturday, April 20, 2013



  1. Mutton-400 to 500 gms
  2. Onion sliced- 2 cups ( 2 large sized)
  3. Curry leaves- 1 sprig
  4. Tomato chopped- 1/2 cup ( 1 medium sized)
  5. Coconut milk- 1/4 cup
  6. Water-1/4 to 1/2 cup
  7. Salt to taste
  8. Oil

For marination

  1. Turmeric powder-1/2 tsp
  2. Kashmiri chili powder-1/2 to 3/4 tsp
  3. Salt to taste

For masala paste

  1. Green chilies- 3 to 4 nos( or according to taste)
  2. Garlic- 2 large cloves
  3. Ginger- 1" piece
  4. Turmeric powder-1/2 tsp
  5. Kashmiri chili powder-2 to 3 tsp( according to taste)
  6. Coriander powder- 1 tbsp
  7. Pepper powder-1/4 tsp 
  8. Garam masala- 1 tsp
  9. Fennel seeds- 1tsp
  10. Water- as required

For tempering

  1. Mustard seeds-1/4 tsp
  2. Curry leaves- Few
  3. Oil-as required


  • Marinate mutton pieces with ingredients listed under' For marination' for atleast 2 hours.
  • Grind together all the ingredients for the 'Masala Paste' to form a smooth paste.Keep aside.
  • Heat oil in a pan ( or use a pressure cooker) add sliced onion and curry leaves.Saute until onion turns golden brown.
  • Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.
  • Add tomato ,marinated mutton pieces ,water and salt to taste.Cover and cook until done.
  • Add coconut milk and cook for 2 to 3 more minutes  or until the desired consistency is reached.
  • For tempering,heat oil in a pan and mustard seeds ,let it splutter.Add curry leaves and pour this over the curry.
Serve with rice or appam.
This is a spicy mutton preparation ,so adjust the quantity of kashmiri chili powder according to your taste.
For best results use homemade garam masala

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