Coconut Milk Mutton Curry

 

So this time I went back home I wanted to make sure I took some good notes and pictures of mom's basic traditional cuisine. So here is her mutton curry made with coconut milk, which goes great with almost anything ranging from rice, idlis/dosas, and aapams to naans, rotis, and chapathis.

Ingredients:

1 kg mutton

3 tbsp oil
1/2 cinnamon stick
4 cloves
4 pods cardamom
4 medium onions, chopped
1 handful shallots, peeled and finely chopped
6 green chilies, slit into 2

salt
3 tbsp ginger paste
1/2 tbsp garlic paste
2 tbsp fennel powder, heaped
2 tbsp coriander powder, heaped
3 tbsp chili powder, heaped
1/2 tbsp turmeric powder

3 tomatoes, puréed
1/2 tsp cumin powder
1/2 tsp pepper (optional)
1 1/2 cups thick coconut milk
1 1/2 cups thin coconut milk
Coriander leaves, chopped

Method:

Heat the oil in a pressure cooker over a high flame.

Add the cloves, cinnamon, and cardamom when the oil is hot.

Add the onions, shallots, and chilies with about 1-2 teaspoons salt, and sauté till the onions and shallots are well-cooked and translucent.

Add the ginger and garlic pastes and sauté till they start browning.

Add the turmeric, chili, fennel, and coriander powders and sauté till the powders release their flavor and have browned.

Add the tomato purée and sauté again, till the purée is cooked.

Add the mutton and mix till all the mutton is coated well in the gravy.

Pressure cook for 2 whistles if the mutton is soft, or if hard, pressure cook for 8-10 whistles.

Once the mutton is cooked, add cumin and pepper and mix well.

Add the thin coconut milk, allow to simmer for a while, and then add the thick coconut milk.

Add more salt if necessary, turn off the heat and give it a good stir.

Garnish with chopped coriander leaves.