Mutton curry is prepared by cooking the mutton in a coconut based gravy, which goes well with idli and dosai, roti and parotta, and with rice also.

Ingredients:

Serves 4 to 5

• 1/2 kg - Mutton with bones
• 15 to 20 no's - Small onion/shallots(half crushed and other half chopped)
• 1 no - Tomato
• 1 to 2 tsp - Ginger garlic paste
• 1/4 tsp - Turmeric powder
• 2 to 3 tsp - Red chili powder
• 2 tsp - Coriander powder
• 1/2 tsp - Garam masala powder
• 1/2 tsp - Pepper powder
• Fresh curry leaves chopped
• Fresh mint leaves chopped
• Fresh coriander leaves
• Salt to taste
• 1 tsp - Sesame oil (to cook mutton)
• Fresh curry leaves and coriander leaves for garnishing

• 1/2 cup - Coconut slices/grated
• 3 to 4 no's - Cashew nuts
• 1/4 tsp - Poppy seeds/kasa kasa

Preparation method:

1. Wash the mutton thoroughly with turmeric powder and lemon juice. Pressure the washed mutton with turmeric powder, ginger garlic paste, required salt, a tsp of sesame oil and enough water for 8 to 10 whistles or until soft. Set this aside.
2. Heat sesame oil in a pan, season it with items given in the list for seasonings. Followed by small onions/shallots(crushed and chopped together) along with chopped curry leaves, mint leaves and coriander leaves, saute it with a pinch of salt, until they are slightly brown in color.
3. Next add tomato and cook until they are mushy. Followed by ginger garlic paste, saute until the raw smell goes away.
4. Now add the cooked mutton (keep the water in which mutton has cooked for later use), turmeric powder, red chili powder, coriander powder, garam masala powder and pepper powder, saute well for 2 to 3 minutes until the raw smell of masala goes away.
5. Pour the mutton water along with regular water to gravy and enough salt, bring it to boil and continue to cook for 5 to 10 minutes.
6. Meanwhile grind coconut paste with coconut, cashew nuts and poppy seeds to a fine paste. Add this paste to the curry, mix well and check for spice and salt. If needed add more, bring it to boil and cook until you reach the consistency you desire. Garnish with curry leaves and coriander leaves and switch off the stove. Serve hot with rice, idli, dosai etc.

Notes:

• Cooking time for mutton is depends on the goat(I have used baby goat which cooked within 3 whistles). If you are using older goat then you may have cook for 5 to 10 whistles.
• Just cook for 5 whistles and then check, if it is not done. Again cook it for another 3 to 4 whistles accordingly.
• You may increase or decrease the quantity of red chilli powder as per your spice level.
• Sambar onion is very important ingredient in this recipe. If it is not available at your place, you may replace it with big onion also.
• Marinating mutton (for atleast 30 mins)is very important to get soft and juicy mutton.
• Always wash mutton with lemon juice once or twice in order to avoid the stinky smell from mutton (kavuchi smell).