Pollachi Mutton Curry

Pollachi is a town in Coimbatore district of TamilNadu, India.

Pollachi Mutton kozhambu (curry) is a spicy curry, fully packed with flavors which just makes us want more. Spice which suits the plain rice and the oil which comes out from the roasted masalas altogether with the Mutton makes it a perfect dish.

Ingredients:

Mutton: 1 kg

Salt to taste

Black pepper powder: 1 tsp

Water: 2 cups

For Masala:

Shallots: 250 gm
Coconut: 1 cup, grated
Dry red chillies: 8- 10
curry leaves:1 sprig
Coriander seeds: 1/4 cup
Cumin seeds: 1 and 1/2 tsp
Garlic: 8-10 cloves
Ginger: 1 inch piece

For Tempering:

Shallots: 15- 20, sliced
Curry leaves: 1 sprig

Method:

1. Wash, and drain the mutton pieces in a colander. In a cooker boil the mutton pieces with salt, pepper powder and water for 4 whistles and 15 minutes on slow fire.
2. In the meantime, heat 1 tbsp oil a pan, add red chillies, curry leaves and stir fry till the chillies are crisp. Keep them aside in a bowl.
3. In the same pan add 2 tbsp oil and keep on fire, add the coriander and cumin seeds and saute till you get a nice aroma of the spices. Keep aside in the same bowl containing fried chillies and curry leaves.
4. Into the same pan, add 2 tbsp oil and place it on the gas, add the shallots, ginger and garlic  and saute till the shallots turn to brown in color.
5. When all the masalas are cooled, grind them to a smooth paste. Keep aside.
Grind the coconut to a smooth paste.
6. Add the ground masala to the mutton, mix well and place it on the stove, cook on high flame for 5-6 minutes.
7. Later add the coconut paste and mix the masala. Add 1/4 cup of water to the grinder and clean the masala in it.
8. Add a tsp of oil and add mustard seeds and once they stop spluttering, add the curry leaves and the sliced shallots and saute till the shallots are golden in color.
9. Add this to the boiling mutton and mix well. It will take 8 minutes for the mutton to be soft and done. Check the seasoning.
10. Transfer to a serving dish and garnish with fried curry leaves.
11. Serve hot with boiled rice or chapatis.