This is a very popular and a traditional dish from Indian cuisine . I got this authentic recipe of course from my mom who is a great cook to me.My mom prepares this curry in a kadai (i.e,not using pressure cooker) that was so great.The mutton we get in my moms place is so soft and cooks soon.But without cooker I can’t make this as the mutton I am getting here in my place is so hard and will take hours when I cook in a kadai.I love to toss some hot rice in the masala leftover in the pan.That tastes awesome. This hot dish goes well with steamed rice or rotis or with any type of Indian flatbreads or with pulao rice.We loved this so much and try it , definitely you too will love it…
My red chillies are mild so I added a little chilli powder.Taste and adjust the spiciness accordingly.
The cooking time for the mutton depends on it.If it is soft it will cook soon.If it is hard will take some more time to cook.
You can also add 1/2 tsp pepper corns while grinding the masala.This will also give a nice flavour to the curry ( I didn’t add).
Decrease the oil if you find it more.
Mutton – 600 gms
Onion – 1 small sized ,chopped
Ginger garlic paste – 1 tsp
Turmeric powder / Manjal thool – 1/2 tsp
Corriander powder / Kothamalli thool – 1 tsp
Chilli powder / Milagai thool – 1/2 tsp ( optional )
Salt to taste
Oil – 3 tbsp
Coconut – 2 slices (see the pic)
Fennel seeds / Sombu – 1 tsp
Dry red chillies – 12-15 (use as per your spice level )
Garlic – 2
Cinnamon sticks / Pattai – 3 small
Fennel seeds / Sombu – 1/2 tsp
Star anise / Annasi poo – 1
Preparation of Masala
Grab the ingredients for masala.
Cut the coconut in to small pieces and add to the mixer and grind for few seconds.Now add the fennel seeds , red chillies and garlic with enough water and grind to a fine paste and set it aside.
Preparation of Curry
Grab all your needed ingredients .
Heat oil in a pressure pan and add the tempering ingredients and fry for a min.
Add the onions and curry leaves and fry till the onions turn transparent.
Add the ginger garlic paste and fry till the raw smell goes off.
Add the grounded masala and fry for few mins .
Add the dry powders (i.e, turmeric , corriander and chilli powders) and mix well.
Add the cleaned mutton pieces and fry till colour change (will take 2-3 mins).
Now pour in enough water and add required salt and mix well.
Cover the pressure pan and cook till the meat gets tender.( I kept for 5 whistles and 15 mins in medium flame to cook the mutton ).
Serve this curry with hot steamed rice or with rotis.
Linking this to Divya’s 60 Days to Christmas Event
And to Siris Food Flavours
And to Pooja’s Awesome cuisine contest.