Ingredients:• For the Marinade: • 1 kg mutton, cut into pieces • 1 cup yogurt • 1 tbsp ginger-garlic paste • 1 tsp turmeric powder • 1 tsp red chili powder • Salt to taste • For the Curry: • 3 tbsp coconut oil • 2 large onions, finely sliced • 3-4 green chilies, slit • 1 tbsp ginger-garlic paste • 2 tomatoes, finely chopped • 1 tsp turmeric powder • 2 tsp coriander powder • 1 tsp red chili powder • 1 tsp garam masala • 1 tsp fennel powder • 1 tsp black pepper powder • 1 cup thick coconut milk • 2 cups water • Salt to taste • Fresh coriander leaves, chopped (for garnish) • For the Tempering: • 1 tbsp coconut oil • 1 tsp mustard seeds • 1 sprig curry leaves • 2-3 dried red chilies
Instructions:
1. Marinate the Mutton: • In a large bowl, mix the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. • Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator. 2. Prepare the Curry: • Heat coconut oil in a large pot or pressure cooker over medium heat. • Add the sliced onions and sauté until golden brown. • Add the green chilies and ginger-garlic paste. Sauté for a couple of minutes until the raw smell disappears. • Add the chopped tomatoes and cook until they are soft and the oil starts to separate. • Add turmeric powder, coriander powder, red chili powder, garam masala, fennel powder, and black pepper powder. Mix well and cook for a few minutes. • Add the marinated mutton pieces and sauté for 5-6 minutes until the mutton is well-coated with the spices. • Pour in the thick coconut milk and water. Stir well and bring to a boil. • Reduce the heat, cover, and let it simmer until the mutton is tender and cooked through. If using a pressure cooker, cook for about 20-25 minutes after the first whistle. 3. Tempering: • In a small pan, heat coconut oil. • Add mustard seeds and let them splutter. • Add curry leaves and dried red chilies. Sauté for a few seconds. • Pour this tempering over the mutton curry and mix well. 4. Serve: • Garnish with fresh coriander leaves. • Serve hot with rice, appam, or parotta.
Enjoy your Kerala-Style Mutton Curry