Mutton Curry is an all time favorite of ours and most of our friends. They are certain restaurants that are so popular for Nadan Mutton Curry in Trivandrum that R and his friends always talks about it - Buhari, Vayalil, Paradise, etc to name a few. That was my inspiration to start trying out Mutton Curry. The combination that we usually have for this Mutton Curry is Puttu and Pappadam. This combination just gels so well that I do not have words to explain!
|Oil||- 3 tbsp|
|Onion||- 1 1/2 (around 500gms)|
|Small Onion||- 10|
|Green Chilly||- 2 (adjust according to your spice level)|
|Ginger Garlic Paste||- 3 tbsp|
|Tomato||- 1 big (around 125 gms)|
|Turmeric Powder||- 1/4 tsp|
|Chilly Powder||- 2 tbsp|
|Coriander Powder||- 1 tbsp|
|Fennel Powder||- 2 tsp|
|Garam Masala||- 1 1/2 tsp|
|Mutton||- 2 lbs|
|Water||- 1/2 cup|
|Salt||- to taste|
|Curry Leaves||- 1 or 2 twigs|
1. In a pressure cooker, add the oil and heat it.
2. When the oil is hot, add chopped Onions and sauté until they are transparent.
3. Smash the small onions and green chilly into a coarse paste and add that to the sauted onions, and saute for a few minutes.
4. Add Ginger-Garlic paste to this and sauté for a couple of minutes.
5. Add chopped Tomato and saute for 3-4 minutes.
6. To this add, Turmeric Powder, Coriander Powder, Chilly Powder, Fennel Powder and Garam Masala and sauté it for 2-3 minutes, until the raw smell goes.
7. Now add Mutton to this and mix well to make sure the mutton is coated with the masala.
8. Add Salt, water and close the Pressure Cooker (You could also avoid adding water, if you do not need much gravy).
9. After 4-5 pressure releases, you can turn off the stove.
10. Open the cooker after the pressure is all gone.
11. Garnish with Curry Leaves
Your mutton curry is ready to serve. In addition to Puttu, it also goes well with Ghee Rice, Plain Rice, Chapati, Paratha and anything you can think of :-) You could also do the same preparation with beef or lamb.