Mutton Curry with Coconut Milk - Tasty Traditional Receipes
Ingredients:
1 kg lamb/ mutton (goat meat) with bones, cut into small pieces
To marinate:
2 tsp coriander powder
1 tsp chili powder
½ tsp turmeric powder
8 cloves garlic – ground to a paste
1 tsp salt
1 tsp Kerala Style Garam Masala
¼ tsp black pepper powder
2 Tbsp yoghurt
For the curry:
3 Tbsp coconut oil or sunflower oil
2 large onions, sliced thinly
2 shallots, sliced
1 tsp garlic paste
1 tsp chili powder
¼ tsp turmeric powder
2 tomatoes, chopped
a handfull of curry leaves
¾ cup coconut milk
Method:
Marinate the thoroughly cleaned, washed and drained mutton pieces with the ingredients for marinade.
Allow to sit – 10 to 30 minutes.
Place in a pressure cooker with just ½ cupp of water and pressure cook for 3 steam whistles. Set aside.
In a non stick wok or pan, Heat the coconut oil. Add the sliced onion and saute well, stirring continuously till the onion is a deep golden brown color.
Add the shallots and saute briefly.
Also add the turmeric, chili powder, 1 tsp of garlic paste. Saute without burning.
Add the tomato and curry leaves and saute till the tomato is cooked.
Now add the once cooked mutton. Add a little salt to taste( remember the mutton already contains salt)
Stir well to coat with all the ingredients.
Cover on cook on a low flame, opening very so often to give it a stir. Cook covered for about 30 minutes till the meat is tender.
Lastly and most importantly add the coconut milk and bring to a boil Turn off heat and allow to sit a while.
Serve warm over rice, paratta, appam etc!
Tasty Traditional Receipes
