Mutton Curry - Kerala Style

Mutton Curry  is a simple, yet delicious curry which is easy to put together.  This curry has the flavor of gram masala and richness of coconut milk. This is my favorite recipe when I want to cook a simple non-vegetarian meal for my family.

          The basic recipe for this curry is my Mother's so I know it is good as I grew up eating it. Mom would cook this mutton curry during weekends and everybody at home loved it. Mutton Curry can be served with pulav or rotis; but it even tastes delicious when served with just plain rice and raita ( a yogurt sauce with cumin powder, coriander leaves, pepper powder and some raw vegetables).

Ingredients:

Mutton / Lamb cubes, on the bone  - 750 grams

Oil  - 6 tablespoons

Red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Coriander powder – 2 tbsp

Garam Masala – 2 tsps

Fennel seeds / Saunf – 1 tsp

Mustard seeds – 1 tsp

Onion, thinly sliced – 4 medium

Tomato, pureed – 2 large

Salt to taste

Fresh Coconut, grated - 1/2 cup

Poppy seeds (khuskhus), soaked - 2 tbsp

Ginger-garlic paste         - 2 tbsp

Curry leaves – 10 to 15 leaves

Coriander leaves, chopped – 1 tbsp

Preparation:

 Wash the mutton pieces and keep it aside. Heat a wide pan, add chilli powder, coriander powder and turmeric powder, slightly warm up the powders for 1 to 2 minutes (be careful not to burn the masala powder, otherwise the gravy will taste bitter). Now add this to the washed mutton pieces. Add salt and mix well, such that all the pieces are coated with the masala. Leave this aside for 1 hour after. After which transfer the mutton pieces to a pressure cooker and add 1 cup water. Close the cooker with lid and cook for 20-25 minutes or till 5-6 whistles are given out.

Heat a Cooking pan and add oil, then add mustard seeds and fennel seeds. When it’s crackled add onions and sauté lightly. Meanwhile, grind grated coconut and soaked poppy seeds to a fine paste and keep it aside. When the onion starts to turn golden brown add ginger & garlic paste and gram masala powder, sauté till the raw smell goes off. Now add the pureed tomato and cook for 4 to 5 minutes. 

When the oil starts to ooze out add the cooked mutton pieces along with the water. Allow it to boil. Check seasoning and add salt. After 8 to 9 minutes or when the gravy starts to thicken add curry leaves and ground coconut & poppy seeds paste. Turn of the heat when the gravy starts to bubble. Close the lid and allow it to rest for 10 minutes. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

This can be serves with rotis, parotas, pulav, ghee rice.