Mutton Coconut Curry | South Indian Lamb Curry | Meat Indian Curry Recipe

Most south Indian curries are known for their coconut in them. This one is no different its with coconut and a perfect accompaniment for rice/roti/idly/dosa, such a versatile curry. Make sure you made a big batch since it will vanish in no time :-). My absolute favorite and usually Amma makes it every Sunday for breakfast to pair it with soft idlies. Her version is adding some potato to it and that's what I have done today. 

Recipe Source ~ Amma
Serves ~ 2 generously
Cook & Prep time ~ 45 mins

Ingredients 

Mutton/ Baby Lamb - 500 gms/ 1/2 kg
Turmeric powder - 1/4 tsp
Potato - 2 large skin pealed, quartered 
Onion - 1 larger chopped
Tomato - 2 large chopped
Ginger-garlic paste - 1 tbsp (3 fat cloves & 1/4 "ginger)
Cinnamon - 1 " piece
Cardamom - 3
Cloves - 3
Bay leaf - 1
Red chili powder - 1-2 tsp (adjust according to heat)
Coriander powder - 2 tbsp
Salt to taste
Coriander leaves (to garnish)
Oil - 2 tbsp

To Grind

Shredded fresh coconut - 1/4 cup
Fennel seeds - 1 tsp
Green chili - 2-3 (adjust according to heat)
water - 2 tbsp ( to make a smooth paste)

Method

• Wash the mutton in cold running water several times and set aside draining every bit of water. In a pressure cooker boil 2 cups water and add turmeric powder, salt and the washed mutton pieces. Pressure cook for 6-8 whistles until soft and tender. Peal potato and quarter them
• In a wide non stick pan heat oil. Once hot add the whole spices one by one starting from bay leaf, cinnamon  cardamom, cloves. Once they release aroma add the onions and saute for 3-4 minutes until transparent. 
• Add the ginger garlic paste and let it cook until raw smell goes away this will take 4 minutes. Now add the tomato and let it cook for 4 minutes until it turns mushy. 
• Add the spice powders coriander powder, red chili powder and salt, add little of the water from cooked mutton and cook covered until spices blend well.
• Now slowly add the cooked mutton, peeled potato and cook covered for 15 minutes in medium/ high heat. Now grind the coconut, fennel seeds and green chili with little water into a smooth paste (You can add few cashew for extra flavor)
• Now as the curry is boiling add the coconut paste and mix, let it cook covered for another 10 minutes until well cooked

Serve hot garnished with coriander leaves with rice, idly/dosa

Cooks Wisdom 

- Pressure cook mutton/ lamb following your own method, I usually cook it for 8-10 whistles as I love the meat to be tender and not chunky

- You can also add peas to this recipe, but there will be difference in flavor

- Always use fresh grated coconut and freshly made ginger-garlic paste for great flavor

- This curry stays good for unto 3 days and can be reheated before meals.

- If you don't like the taste of fennel just skip it

- Increase of decrease the use of red chili powder as per your heat tolerance.