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Malabar Mutton Curry

Ingredients

Mutton 500 gram
Onion (payaz) 2 big
Ginger (adrakh) 2 table spoons
Garlic (lahsan) 12-15 cloves
Green chilli (hari mirch) 3-4
Tomato (tamater) 2 medium
Mustard seeds (sarso) ¼ tea spoon
Curry leaves 2 sprigs
Turmeric (haldi) 1 tea spoon
Chilli powder (lal mirch) ½ tea spoon
Salt (namak) To taste
Coconut oil (nariyel tel) ½ cup

Spices to be grind

Coconut (nariyel) grated ¾ cup
Poppy seeds (khuskhus) 2 table spoons
Black Pepper (kali mirch) 10-12
Cumin seeds (jeera) 1 tea spoon
Coriander seeds (dhaniya) 1 table spoon
Whole red chilli (lal mirch) 4-5
Fenugreek(methi ke dane) ½ tea spoon
Cinnamon (dalchini) 1 inch
Cardamom(elaichi) 4-5
Cloves(laung) 6-8

Method

  • 1. Heat little oil in a pan & add cumin seeds, coriander seeds, red chilli, fenugreek seeds, cinnamon, cardamom, cloves, and black pepper and stir it for 2-3 minutes.
  • 2. Now add coconut, poppy seeds. Once coconut becomes golden brown, switch off.
  • 3. Grind this mixture into a thick paste.
  • 4. Heat oil & splutter mustard seeds and curry leaves.
  • 5. Add onion, and stir till it becomes golden brown. Now add ginger, garlic & chilli and let it cook for further 2-3 minutes.
  • 6. Then add tomato till oil gets separated.
  • 7. Now add mutton & stir continuously for 10-15 minutes.
  • 8. Add turmeric, chilli powder, salt and stir it for further 8-10 minutes.
  • 9. Then add 4 cups of water & boil till the mutton is done.
  • 10. Add the prepared spices paste and cook it covered till the gravy becomes thick.
  • 11. Now put off flame and serve it with “Malabari Paratha”.

Tips

  • a. If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, then strain it with a strainer and use.

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