This is the traditional Mangalorean Mutton Curry with a couple of minor changes. Enjoy!
Ingredients:
Mutton: 500 gm
Shallots: 1/2 cup finely chopped
Tomato: 2 big, finely chopped
Green chilli: 2 slit
Ginger paste: 1 tbsp
Potato: 2, quartered
Ghee: 2 tbsp
Masala to Broil:
Grated coconut: 2 tbsp
Onion: 1big, roughly chopped
Cloves: 3
Cinnamon: 1 inch stick
Ginger:1/2 inch piece
Garlic: 3 cloves
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tsp
Poppy seeds: 1 tsp
Black peppercorns: 10
Dry red chilli: 5, kashmiri chillies
Tamarind: lime size ball
Turmeric powder: 1/2 tbsp
For Tempering:
Cloves: 2
Cinnamon: 1/2 inch
Salt to taste
For Garnishing:
Coriander leaves: 2 tbsp finely chopped
Fried onions (1 onion)
Method:
1. Heat a flat pan, add the coriander and cumin seeds, when the are aromatic, put it in a plate and keep aside. To this add poppy seeds, cloves, cinnamon, peppercorns dry chillies and stir till you get a nice aroma of the spices. Add this also to the plate and keep aside.
2. To the pan add grated coconut and finely sliced onion. Stir fry till they are golden brown in color. When cool add turmeric powder, tamarind coconut- shallot fry and the masala in the plate. Grind to a fine smooth paste using 1/4 cup of warm water.
3. In a heavy bottomed pressure cooker, heat ghee, add the coarsely ground cinnamom and cloves, stir for a minute. Add the finely sliced shallots, saute till they are golden.
4. Add the sliced tomatoes, slit green chillies and stir for 4-5 minutes. Add the ginger paste and saute till the tomatoes are mushy, add the meat and stir fry for 5 minutes or till the meat changes color.
5. Add the ground masala and mix well the masala is well coated. Add the potatoes, mix well. Add 1/2 a cup of coconut and close the cooker and cook on high flame for 4 whistles and for 15 minutes on slow flame.
6. Heat a tbsp of ghee, add the sliced oinoin and fry till they are well fried and golden brown in color.
7. When the pressure is released, open the cooker add 1 cup of coconut milk. Heat the cooker for 5-6 minutes on medium flame.
8. Transfer the gravy to a serving dish, garnish with coriander leaves and fried onions.
9. Serve hot with fried rice, red boiled rice, rotis or appams/ sannas.
Ingredients:
Mutton: 500 gm
Shallots: 1/2 cup finely chopped
Tomato: 2 big, finely chopped
Green chilli: 2 slit
Ginger paste: 1 tbsp
Potato: 2, quartered
Ghee: 2 tbsp
Masala to Broil:
Grated coconut: 2 tbsp
Onion: 1big, roughly chopped
Cloves: 3
Cinnamon: 1 inch stick
Ginger:1/2 inch piece
Garlic: 3 cloves
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tsp
Poppy seeds: 1 tsp
Black peppercorns: 10
Dry red chilli: 5, kashmiri chillies
Tamarind: lime size ball
Turmeric powder: 1/2 tbsp
For Tempering:
Cloves: 2
Cinnamon: 1/2 inch
Salt to taste
For Garnishing:
Coriander leaves: 2 tbsp finely chopped
Fried onions (1 onion)
Method:
1. Heat a flat pan, add the coriander and cumin seeds, when the are aromatic, put it in a plate and keep aside. To this add poppy seeds, cloves, cinnamon, peppercorns dry chillies and stir till you get a nice aroma of the spices. Add this also to the plate and keep aside.
2. To the pan add grated coconut and finely sliced onion. Stir fry till they are golden brown in color. When cool add turmeric powder, tamarind coconut- shallot fry and the masala in the plate. Grind to a fine smooth paste using 1/4 cup of warm water.
3. In a heavy bottomed pressure cooker, heat ghee, add the coarsely ground cinnamom and cloves, stir for a minute. Add the finely sliced shallots, saute till they are golden.
4. Add the sliced tomatoes, slit green chillies and stir for 4-5 minutes. Add the ginger paste and saute till the tomatoes are mushy, add the meat and stir fry for 5 minutes or till the meat changes color.
5. Add the ground masala and mix well the masala is well coated. Add the potatoes, mix well. Add 1/2 a cup of coconut and close the cooker and cook on high flame for 4 whistles and for 15 minutes on slow flame.
6. Heat a tbsp of ghee, add the sliced oinoin and fry till they are well fried and golden brown in color.
7. When the pressure is released, open the cooker add 1 cup of coconut milk. Heat the cooker for 5-6 minutes on medium flame.
8. Transfer the gravy to a serving dish, garnish with coriander leaves and fried onions.
9. Serve hot with fried rice, red boiled rice, rotis or appams/ sannas.
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