Mutton Curry
Mutton curry with coconut gravy is a South Indian dish made with a slight variation in each state. Using ground coconut and khas khas ( poppy seeds) to thicken the curry is generally not used in North Indian recipes where onions, ginger garlic and tomato are used for the gravy. This mutton curry is aromatic, spicy and effortlessly pairs with rice, dosa and rotis. I normally use boneless, cubed tender lamb and add the marrow bones. I tend to discard most of the remaining bones which can be used for a soup or stock.
Ingredients
- 1 kg mutton cleaned and cut into small pieces
- 200 g onion
- 100 g tomato
- 1/2 cup fresh grated coconut
- 1 piece fresh ginger chopped to yield 2 tablespoons
- 8 small pods crushed garlic
- 1 tbsp khas khas (poppy seeds)
- 1 tsp whole pepper
- 1 tbsp roasted channa
- 8 cashew nuts
- 2 tbsp coriander (dhaniya) powder
- 1 tbsp chilli powder
- 1 tsp turmeric (haldi) powder
- 1/2 inch cinnamon
- 8 cloves
- 4 small pods cardamom
- 40 ml vegetable oil
- 1 cup fresh mint leaves
- salt to taste
- 2 sprig curry leaves
Servings: people
Instructions
- Chop the onions and tomatoes into large pieces
- Heat 20 ml oil and add cinnamon, crushed cardamom pods and cloves. As soon as the aroma of the spices is released, add chopped onion, ginger and garlic . Sauté for a minute
- Add chopped tomato, khas khas ,whole pepper, nuts and sauté for another 3 minutes
- Grind the sautéed mixture with fresh grated coconut and fresh coriander until a smooth paste is formed
- Heat the remaining 20 ml oil and add the curry leaves. Add and sauté the mutton with turmeric and salt for 2 minutes
- Add the powdered spices – coriander and chilli
- Add ¾ of the mint leaves and ground paste and sauté for another 2 minutes on low heat
- Add 400ml of water and cook until mutton is tender. Add remaining chopped, fresh mint leaves and adjust thickness of gravy and salt when done
- You can add more of either coconut milk or water and seasoning if you want a lot of gravy