Mutton curry
This mutton curry is dad's special. It tasted so delicious that even the thought makes me drool.
Servings 4 people
Ingredients
For marination
- ½ kg mutton(bone-in) (500g)
- 1 tbsp curd
- 1 tsp pepper powder
- 1 tsp salt
- a pinch of turmeric powder
For the masala
- 1 tbsp coriander seeds
- 1 tsp peppercorns
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- 1 tsp poppy seeds or roasted gram dal (pottukadalai)
- 3 cloves
- 1 piece cinnamon
- 1 cardamom
- 1 petal star anise
- half of a mace
- 12 small onions(shallots) (50g)
- 6 garlic cloves (20g)
- 1 big piece ginger (20g)
- 4 green chillies
- a handful curry leaves(8g)
- ½ cup grated coconut, loosely packed(50g)
- a handful of coriander leaves(25g)
Rest of the ingredients
- 3-4 tbsp oil
- 1 big onion(thinly sliced)
- 1 tbsp curd
- a pinch of turmeric powder
- 1 tsp crushed pepper
- juice of a half lemon
- 1-2 tsp ghee
- salt as needed
- water as needed
Instructions
- Clean, wash the mutton, and marinate with the items mentioned under 'for marination for an hour.
- In a tsp of oil, first roast the items from coriander seeds to mace. When it becomes fragrant add the ingredients from onion to curry leaves.
- Saute this for a few minutes and then add the coconut and saute for a minute or two. Turn off the flame and add the coriander leaves.
- Cool down and grind it to a paste, using water.
- Add 2 tbsp of this paste and ¼ cup of water with salt needed to the mutton and pressure cook for 1 whistle. Turn off the flame and let the pressure release.
- In a pan take 2-3 tbsp oil and saute the onions till it softens and browns up a bit.
- Next add the ground paste, a pinch of turmeric, and 1tbsp curd and saute. When it comes to a boil add the cooked mutton with the water in which it was cooked. Check salt and let it thicken around 15 minutes.
- Finally, add the crushed pepper and ghee as needed and turn off the flame. Squeeze juice of half a lemon, garnish with coriander leaves, and serve.