Recipe of Mutton Curry(Goat/Lamb Curry)-
Back in the day, when I was younger and not so married, there was no bigger a delight than enjoying lovely home cooked comfort food by Dearest Aai Sawant. Sunday afternoon usually featured chicken or mutton curry. It helped a lot in forgetting the sorrowful fact that the next day was Monday!
It was always fun to spend quality time with Mom, Dad and Sru over the weekends and good food always complemented it.
Miss the good old days when pestering mom with the question 'Is the food done yet??' was as fun as the mouth watering aroma of the tempered spices that filled our home.
I confess to having my tongue burnt time and again, in impatient attempts to devour piping hot food when it was finally served! But it was no biggy compared to the curry, the conversations and awesome family time we shared over it!
Here is my Mom's recipe to the Mutton Curry which was highlight of many many Sundays!
Cook Time- 1 hour
All you need is-
- Mutton ( Goat meat- preferably shoulder or leg meat) skinless but with bones, cut into 2-3 inch pieces - 2 pounds (Almost a kg)
- Desiccated Coconut - 5 tablespoons
- Fresh coconut - Shredded - 2-3 tablespoons
- Ginger - 1 1/2 inch
- Garlic - 6-7 cloves
- Onions - 4 (3 cut lengthwise and 1 finely chopped)
- Tomato- finely chopped - 1
- Red Chili powder - 1 tbsp (if possible use malwani masala)
- Whole garam masala (if not available separately you can use 1 tsp. garam masala powder) - 4-6 cloves, 5-7 black peppers, green cardamom-4-5, black cardamom- 2, Cinnamon stick - 1 2 inch stick
- Poppy seeds(optional) - 1 teaspoon
- Green chilies (optional) - 2
- Bunch of coriander (optional) - 1/2
- Turmeric powder - 1 teaspoon
- Salt to taste
- Oil - 2-3 tablespoons
This is how we do it-
- Clean and rinse the mutton. Season the pieces with salt and turmeric powder and set them aside for 15-20 minutes.
- In a large pan/pot, heat a tbsp. of oil. Add the lengthwise cut onion and sauté well for 5-7 minutes until golden brown. Once done set aside to cool.
- In a smaller pan roast desiccated coconut for a couple of minutes, stirring continuously to avoid it from getting burnt. Empty the pan and set the coconut aside to cool.
- In the same smaller pan, roast fresh coconut for a couple of minutes till light brown. Once done, add it to the roasted desiccated coconut.
- In the same pan add a little oil and sauté ginger, garlic, chillies and coriander. Add the garam masala ingredients and poppy seeds and stir for a minute. Don't fry the garam masala over a minute as it may render the masala bitter.
- While sautéing all of the above ingredients, cook the mutton with 2 cups of water in a pressure cooker. 4-5 whistles should be enough.
- In a mixer/blender add all the above ingredients (except mutton) and with the help of little warm water grind them to a fine paste.
- Heat the pan/pot we used to sauté the onions & add 2 tablespoons of oil. Add the remaining (chopped) onion and sauté it till golden brown.
- Add red chili powder and cook for a minute.
- Add the chopped tomato and cook till the rawness of the tomato is gone.
- Add the cooked mutton and masala paste and cook till mutton is tender and well incorporated. Add salt to taste.
- Incase you want thinner or more gravy, add desired amount of hot water to the mutton.
- Garnish with coriander and serve it with parathas or rotis.
Labels: curry, food, mutton, non-vegetarian