Mutton Curry

This dish is also from my mom’s kitchen and figures out in my favourite list (this list growing a lot I believe). I have used plantain/raw bananas as a combo for mutton. But then this is optional & you can substitute them with potatoes. You can serve this dish with plain rice/pulao/parotta/chapatti.

Ingredients

• 1 kg mutton, cleaned (cut into small pieces)
• 3 raw plantain/kaaya (optional)
• 2 onions medium chopped
• 1 inch ginger chopped
• 3 garlic cloves crushed
• 4-5 green chillies
• 1 tomato medium finely chopped
• 1 stalk curry leaves
• ½ tsp. turmeric powder
• 1 tbsp. chilli powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 tsp. fennel seeds/ perumjeerakam
• ¼ cup coconut grated
• 1 tsp. pepper corn
• 1 tbsp. coconut oil
• Coriander leaves  to garnish

In a cooker, add mutton pieces, plantain (If using), turmeric powder, little water and salt. Pressure cook for about 3-4 whistles. Remove from flame and set aside. Wait until the pressure settles down.

In a non-stick bottom pan, fry grated coconut without adding any oil till it turns slightly golden brown. Add garam masala, chilli powder, coriander powder, fennel seeds/ perumjeerakam and pepper corn. Remove from flam and set aside to cool. (This is our first masala)

Meanwhile, add oil to a pan, and sauté onions, ginger, garlic, curry leaves and green chillies until done. Add tomato and cook till tomato softens. (This is 2^nd masala)

Open the cooker lid and set on low flame. Now grind the first masala with a little water. Pour it into the cooker and mix well.

Now grind the 2^nd masala mixture and add it into the cooker. Mix gently. Check for salt.  Cover and cook on a low flame for about 5-8 minutes until the gravy thickens.

Remove from flame and garnish with coriander leaves.