Kerala Mutton Curry

 

Ingredients 

To roast and grind

▢ 10-12 Kashmiri Red Chillies

▢ 0.5 teaspoon Fenugreek Seeds

▢ 2 tablespoon Coriander Seeds

▢ 1 teaspoon Cumin Seeds

▢ 2 inch Cinnamon

▢ 6-8 Clove

▢ 8-10 Black Peppercorns

▢ 1 teaspoon Fennel Seeds

To Pressure Cook

▢ 1000 g Mutton

▢ 2 teaspoon Ginger (Chopped)

▢ 2 teaspoon Garlic (Chopped)

▢ 1 teaspoon Turmeric Powder

▢ 4 teaspoon Salt

▢ 20-24 Curry Leaves

▢ 0.5 cup Shallots (Chopped)

▢ 2-4 Green Chilli (Slit into half)

▢ 2 cup Water

For the curry

▢ 6 tablespoon Coconut Oil

▢ 30-40 Curry Leaves

▢ 2 cup Onion (Thinly Sliced)

▢ 2 teaspoon Ginger (Grated)

▢ 12-16 cloves Garlic (Smashed)

▢ 4 tablespoon Fresh Coconut (Sliced)

▢ 0.5 cup Tomato (Chopped)

▢ 2 teaspoon Kashmiri Red Chilli Powder

▢ Salt to taste

Instructions

For roasting the ingredients

1. Roast the ingredients listed under roast and grind.
2. Cool and grind to make smooth powder.

To pressure cook

1. Add all the ingredients in a pressure cooker.
2. Pressure cook until mutton is cooked.
3. Remove the pressure cooker from heat and let the pressure release.

For Curry

1. To make the curry, heat coconut oil in a pan.
2. Once the oil is hot, add curry leaves and onion and fry for 2-3 minutes.
3. Add ginger and garlic and fry for another 2-3 minutes.
4. Add coconut, ground masala and tomato and cook for 4-5 minutes.
5. Now add Kashmiri red chilli powder, cooked mutton along with the liquid and salt to taste.
6. Cover and cook for 10-12 minutes on low heat.
7. Serve hot with rice or parotta.

Source: Whiskaffair