This is an authentic kerala mutton recipe. A little, spicy, rich, thick gravied dish.
1) I f you do not have coconut vinegar, add apple cider, but reduce qty to half.
2) If the curry is too spicy for your preference, reduce no. of chillies & avoid pepper in tempering. Ideally adding pepper in tempering gives an amazing flavor.
3) If cardamom is not crushed it will splutter, when hot.
4) I used pressure cooker to cook mutton. Watch out for mutton to be cooked, as tenderness determines the cooking time.
Quantity | Name | |
---|---|---|
To roast & grind | ||
0.5 Cup | Coconut,grated | |
1 Tbsp. | Corriander seeds | |
3 No.s | Dry red chillies | |
2 No.s | kashmiri chillies | |
1 Tsp. | Black pepper corns | |
1 Tsp. | Fennel seeds | |
1 Cm. | Cinnamon | |
4 No.s | Shallots | |
4 No.s | Garlic cloves | |
1 Sprig | Curry leaves | |
3 No.s | Cloves | |
3 No.s | Cardamom crushed | |
Gravy | ||
1.5 Dozen | Onion chopped finely | |
2 Tbsp. | Ginger crushed | |
1 Tbsp. | Garlic, crushed | |
1 Tsp. | Chilli powder | |
1 Cup | Tomato chopped | |
1 Tsp. | Coconut vinegar (optional) | |
3 Tbsp. | Coconut oil | |
0.5 Tsp. | Garam masala powder | |
0.5 Tsp. | Turmeric powder | |
To Taste | Salt to taste | |
Tempering | ||
2 Tsp. | Coconut oil | |
6 No.s | Shallots sliced | |
2 Sprigs | Curry leaves | |
1 Tsp. | Pepper corns coarsely crushed | |
1 Tsp. | Garam masala powder | |
4 Cloves | Garlic sliced | |
MUTTON VARUTHARACHA CURRY (MUTTON IN ROASTED COCONUT GRAVY) | ||
1 Tsp. | Salt | |
1 Tsp. | Turmeric powder | |
0.5 Gms. | Mutton (cut into 1 1/2 pieces) |
1) Add turmeric & salt to mutton & keep aside for 15 minutes . Meanwhile dry roast ingredients.Drain out the water that oozes from mutton.
To roast and grind:-
2) Heat oil. Add coconut, shallots and garlic & fry till it slightly turns crisp & turns to brown lightly.
3) Add chilli, peppercorns, cloves, cardamom, cinnamon, curry leaves & fennel till all the ingredients are roasted well & coconut turns light brown color. It will turn darker after some time.
4) Remove from fire & let it cool slightly.
5) While still warm, grind to a fine paste, preferably without adding water. The oil in coconut will turn the paste to a watery form.
Keep it aside.
Gravy :-
6) Heat coconut oil in a vessel/ pressure cooker.
7) Add onions & fry till golden brown.
8) Then add ginger & garlic crushed. Cook till raw smell of ginger-garlic goes.
9) Add in chilli powder, turmeric powder & then tomato & salt. Cook till tomato turns soft & pulpy.
10) Add 1 cup of water & mutton 7 garam masala powder & cook on a low flame till mutton is cooked.
11) Now add 1/2 cup of water to roasted coconut paste, mix well & add to cooked mutton. Cook again on low flame for about 10 minutes till all the flavors are absorbed.
12) Add in vinegar, if using.
Tempering:-
13) Heat coconut oil.
14) Add shallots, garlic & curryleaves & fry till garlic & shallot are brown. Switch off flame.
15) Add pepper ground and garam masala powder. Pour this to the curry. Cover with a lid. Keep for 10 minutes.
16) Serve hot.
Serve hot with rice, pulao, ghee rice, naan, chapathy, neer dosa, appam etc.