Kerala Naadan Mutton Curry

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

Serves: 4

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!

Share your food stories and recipes with us on food@gulfnews.com