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Mutton Curry with Coconut

Mutton is by far my favourite meat and now that the weather has cooled down considerably, I am back to the kitchen and trying new recipes. I came up with this original recipe yesterday and cooked it for dinner. I love the flavour and aroma of freshly grated coconut which adds a different sort of crunch to the curries. I was very happy with the end result; the curry was flavourful, spicy and very delicious. The well-cooked mutton pieces added perfectly with all the spices. Do give it a shot.

Ingredients:

Mutton: 500 grams cut into small pieces
Coconut: 50 grams (freshly grated)
Onions: 3 medium sized (Finely Chopped)
Curry Leaves: A bunch
Ginger: 1 inch piece (fine paste)
Garlic: 5 cloves (fine paste)
Mustard Seeds: 2 tsp

Roast and make a fine powder of:
Fennel Seeds: 1 tbsp
Coriander Seeds: 1 tbsp
Cumin Seeds: 1 tsp
Whole Red Chillies: 4
Cardamom: 4 pods

To Marinate:
Red Chilli Powder: 1 tsp
Turmeric: 1 tsp
Salt: 1 tsp
Oil: 1 tbsp
Lemon Juice: 1 tbsp

Oil (as per choice)
Salt (as per taste)
Fresh Green Coriander (Finely chopped)

Method:

1. Clean the mutton pieces and marinate them overnight with the ingredients listed above.

2. Heat oil in a pan, splatter the mustard seeds and curry leaves. Bhunno the Onions till they are golden brown.

3. Add the Ginger and Garlic. Bhunno some more. Then add the freshly grated coconut and the spice mix along with some water so that the spices don’t burn. Bhunno till this mix gets a nice dark brown colour.

4. Add the marinated mutton pieces and bhunno for atleast 20 minutes or till the water completely dries up.

5. Add 2-3 cups of water, cover and let it simmer for 45-60 minutes.

6. Once the mutton is properly cooked, add the fresh green coriander.

7. Adjust the seasoning and serve piping hot with Tawa Rotis and Steamed Rice.

8. Thank me Later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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