|Mutton Coconut milk curry|
|South Indian Mutton/Goat/ Lamb Curry|
MUTTON COCONUT MILK CURRY | SOUTH INDIAN MUTTON/ GOAT/ LAMB CURRY
Recipe Source - Own
Prep time - 15 mins
Cook time - 20 mins
Serves - 3-4 generously
Serving suggestion - Appam, idly, white rice, poori, parotta.
To pressure cook Mutton
Mutton/ Goat/ Lamb - 1/2 kg or 500 gms (Get tender young meat shoulder cut)
Water - 2 cup
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
To make coconut milk
Shredded coconut - 1 cup
Water - 1 cup
Potato - 2 medium sized, peeled and cubed
Oil - 2 tbsp
Bay leaf - 1 no
Cinnamom stick - 1 " stick
Cardamom - 4 no
Fennel seeds/ sombu - 1 tsp
Cloves - 2 no
Onion - 2 large finely chopped
Curry leaves - 1 spring (8-10 leaves)
Ginger garlic paste - 1 tbsp
Tomato - 3 large puréed
Red chilli powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Corriander powder - 1 tbsp + 1 tsp
Jeera/ cumin powder - 3/4 tsp
Garam masala - 1 tsp
Water - 1 cup
Coconut milk - 1 cup
Salt - to taste
Coriander & mint leaves - 3 tbsp chopped
1. Peel the potatoes and cube them, in a saucepan of boiling water add the potato pieces let them cook until 80% done. Discard the water and set aside.
2. In a pressure cooker add mutton pieces, 2 cups water, turmeric powder and garam masala powder. Mix well and pressure cook for 8-10 whistles until tender.
3. In a wide pan or kadai, heat the oil. Add in the whole spices one by one Bay leaf, cinnamon stick, cardamom, cloves and fennel seeds once the spice release aroma add in the onions and sauté for 3 minutes until they brown.
4. Tip in the ginger garlic paste and mix well with the onions, let it cook until the raw smell goes away this takes 2-3 minutes.
5. Add all the spices - red chilli, kashmiri red chilli, coriander, cumin/jeera and salt. Give this a good mix and add the puréed tomato pulp.
6. Let the tomato mix well with the spices and cook further for 2 minutes until the masala base is thick and cooked.
7. Now add in the cooked mutton pieces and half the mutton stock (from pressure cooker). Add the 80% cooked potato pieces. Mix well add in salt and check for spices.
8. Let this boil and cook for 5 minutes. In the meantime prepare coconut milk.
9. Add in the coconut milk and turn the heat to low-medium and let it cook covered for 5 minutes.
10. Reduce the flame further and cool covered for 5 minutes until the oil separates.
11. Garnish with mint and coriander leaves. Serve warm.
|Mutton curry using coconut milk|
1. Make sure the mutton/ goat/ lamb is pressure cooked before adding them to the gravy base. I usually pressure cook for 10 mins/ 8 whistles or hisses. Do not add salt while pressure cooking it helps in cooking the meat fast. You can prepare a lovely mutton soup with the left over mutton broth.
2. You can add any curry masala to the curry that you like but I usually like to add my own proportions of chilli powder and coriander powder.
3. Adding mint and coriander leaves adds flavour to the curry.
4. This curry is more light and a little watery compared to mutton kurma/ coconut paste version.
5. Adding potatoes adds more flavour you can skip it if you do not like potatoes in mutton curry. I strongly recommend it.
6. For a Kerala version of mutton coconut milk curry use coconut oil and follow the same recipe.
MUTTON KHEEMA CUTLETS
MUTTON KHEEMA PUFFS
MUTTON PEPPER FRY
MUTTON SUKKA ROAST
MUTTON KHEEMA MASALA