Spicy Mutton Curry Recipe
Cuisine: South Indian
|1/2 kg||mutton, cut into medium size pieces|
|1 tbsp||whole coriander|
|1 1/4 tsp||whole black pepper|
|1/2 tsp||fennel seeds|
|1 small piece||cinnamon|
|3||pearl onions, sliced|
|1 1/2 tsp||ginger, crushed/grated|
|1 1/2 tsp||garlic, crushed/grated|
|1 tsp||chili powder|
|4||pearl onions, sliced|
|1/2 tsp||pepper powder|
|1 tbsp||coriander leaves, chopped|
- Heat oil in a pan and add coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, pearl onion, fennel seeds, curry leaves.
- Fry until the coconut turns golden brown. Remove from fire and let it cool. Grind the same without adding water. Set aside.
- Heat oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger and garlic.
- Cook until raw smell goes, around 2-4 mins. Add chilli powder and cook for 2-3 mins.
- Add sliced tomato and cook till it turns soft.
- Add cleaned mutton pieces and mix well.
- Add 2 cups of hot water and pressure cook until the mutton is done.
- Add ¼ - ½ cup of hot water to the ground masala. Mix well.
- Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
- Heat oil in a pan and add sliced pearl/small onion and curry leaves. Fry till the onions turn golden brown.
- Switch off the gas and add pepper powder and coriander leaves. Add this to the curry and mix well.
- Serve hot with rice.
NB: Pressure cooking the mutton - After the first whistle, reduce the flame to low-medium and cook for 12-15 whistles. Keep it closed for another 15 mins or until the pressure drops. The colour of the curry tends to darken as it rests.
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