Tender meat cooked in spices and onion tomato gravy results this delicious mutton curry. This goes well with south indian breakfast items and also rice and roti varieties. The Kashmiri chilly powder gives the bright red colour to the gravy, it is less spicy too. This is a regional preparation and coconut slices also added for an extra taste. Here I didnt use it since I had grated coconut only with me. In many Kerala cuisines, roasted coconut bits are added.
- Mutton – 500 gram
- Turmeric powder – 1/2 teaspoon
- Ginger garlic paste – 1 teaspoon
- Shallots – 1/2 cup
- Green chilies – 2
- Ginger – 1″ piece
- Garlic – 3 cloves
- Onion – 1
- Kashmiri chili powder – 1/2 teaspoon
- Tomato – 1
To roast & grind
- Dry red chilies – 4
- Coriander seeds – 2 teaspoon
- Cinnamon – 1/2″ piece
- Cumin seeds – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Cloves – 2
- Black peppercorns – 1/2 teaspoon
- Heat a heavy bottomed pan and dry roast all the ingredients for 3 minutes. Allow this to cool completely and grind to fine powder.
- In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots, curry leaves,salt and 1 cup of water.Cook until mutton is done.
- Heat oil in a pan and add mustard seeds. When it splutters add curry leaves,green chilies,ginger,garlic and saute for few seconds.
- Add onion and sliced coconut cook until onion turns soft. Then add chopped tomato,mix well and cook until tomato turns mushy.Add kashmiri chili powder and saute for one minute.
- Add the cooked mutton along with the stock into the onion mixture. Add more salt if required.Mix well until combined.
- Cover and cook until gravy turns thick. Finally add few curry leaves and switch off the stove.