This version of mutton curry is deliciously spicy and is a much-loved dish all over Kerala. The dish comprises earthy spices paired with onion, ginger, garlic and curry leaves. This recipe is an easy-to-make version and takes less than an hour. Pair it with steamed rice, parotta (flatbread), appam (rice hoppers), pathiri or puttu (steamed rice cakes) for a hearty meal.
Preparation time: 10 minutes
Cooking time: 45 minutes
For initial cooking
1 kg mutton, cut into curry-sized pieces
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
1 tsp garam masala
1 garlic pod, chopped
2-inch long ginger, chopped
2 bay leaves
¼ cup water
For Mutton Gravy:
400 gms onion, sliced
2 ½ tbsp cooking oil
1 pod garlic, crushed
2-inch ginger, crushed
3 green chillies, crushed
1 tomato, chopped
¼ tsp turmeric powder
1 tbsp red chilli powder
2 tbsp coriander powder
1 tsp garam masala
1 tbsp black peppercorns, crushed
2 sprigs of curry leaves
100 ml boiled water
Step 1: Wash the mutton pieces thoroughly. Drain and keep aside.
Step 2: In a pressure cooker, add all the ingredients mentioned under 'for initial cooking'. Cook until three whistles, on a medium flame. Once done, turn the flame off and let it slow cook until the pressure releases. Remove the lid and keep it aside.
Step 3: Heat cooking oil in a heavy-bottomed pan and add sliced onions. Sauté until translucent. It takes approximately six to seven minutes. Add a teaspoon of salt to speed up the sauteéing process.
Step 4: Add crushed ginger, garlic, green chillies, and one sprig of curry leaves and sauté until the raw smell goes.
Step 5: Next, add chopped tomatoes and turmeric powder. Cook for about four minutes on a low flame with the lid closed.
Step 6: Once the tomatoes are nicely cooked and mashed well, add red chilli powder, coriander powder and sauté for a minute on a low flame or until the raw smell goes.
Step 7: Add garam masala and stir for a few seconds.
Step 8: Lastly, add cooked mutton and mix it with the masala.
Step 9: Pour 100ml of boiled water and salt to taste. Add crushed black peppercorns. Mix well.
Step 10: Cook for another five minutes with the lid closed. Garnish with one sprig of curry leaves.
Step 11: Serve and enjoy hot mutton curry!
2. You can also garnish with coriander leaves.
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