Mutton is simmered in a freshly ground spice and coconut based gravy and is ideally served with fresh, delicious, aromatic ghee rice – Spicy Mutton Curry.
Mutton is not a dish we prepare often at home. I agree, mutton has a rich flavor, and is delicious to eat. But we prefer low cholesterol white meat and fish more. Hence you have not seen many lamb/mutton recipes here. Hence I prepare mutton when the craving strikes, and the aroma of a dish eaten long ago fills the nostrils and the tummy gives a gentle rumble , reminder of a delicious dinner that needed to be made once more. I generally buy fresh Indian mutton from a shop in Gudaibya. There has always been a clear distinction between lamb and mutton, a difference of which many are unaware of. Lamb is a young sheep that is less than one year old where as mutton is an adult sheep. The lamb is more tender meat whereas mutton has a more richer flavor.
Whenever you buy meat of any kind, make it a practice to wash it in salted water first and subsequently in plenty of fresh water. Hygiene is a must to be followed in the kitchen. Think about it, the kitchen is the place from where all the positive energy of a house spreads. A warm, cozy, well lit and clean kitchen is a sign of a positive energy in the house. Well, I believe it to be so. Hence I like to have all my stuff organized and super clean, especially in the kitchen.
SPICY MUTTON CURRY
- 750 gm Mutton with bone
- 3 Onions, sliced
- 1 Tomato , diced
- 4 Green Chilies , slit
- 3 sprigs Curry leaves
- 1 Tbsp Ginger paste
- 1 Tbsp Garlic paste
- 3 Tbsp Oil
- Salt to taste
- 2 – 3 bay leaf
- 4 Green Cardamom
- 1 brown Cardamom
- 2 inch cinnamon
- 8 – 10 Cloves
- 20 Peppercorns
- 1 Star Anise
- 1 tsp Shahi Jeera
- 2 Tbsp Coriander Seeds
- 10 – 12 Red Chili dried
- 1/2 cup grated Coconut
- 10 Cashew Nuts
- 1 tsp Poppy Seeds
- Wash the mutton pieces in salted water and then in plenty of fresh water. Keep aside .
- Take a pan. Dry roast the cinnamon, cardamoms, cloves, coriander seeds, bay leaf, Shahi jeera, peppercorns and the red chilies. Keep aside till cool. Once cooled grind to a smooth paste with a little water. Keep aside.
- In the same pan slightly roast the coconut till slightly dry. Soak the cashew nuts in 2 Tbsp water. Grind the two together to a smooth paste and keep aside. If you are using poppy seeds, grind it together with the coconut. I skipped it as it is unavailable in the Middle East.
- In a large pressure cooker, add some oil and saute the onions till nice and glossy.
- Add the green chilies and the curry leaves and fry till a light brown.
- Toss in the ginger and garlic paste and cook till nice and aromatic.
- Throw in the tomatoes and stir till the tomatoes are cooked through and oil leaves the sides.
- Add the cleaned mutton pieces and fry 5 minutes.
- Add both the ground pastes and salt to taste. At this point add 1/2 to 1 cup water if needed.
- Cook covered for the first 3 whistles. Let the pressure subside. Open the cooker and check whether the mutton is cooked. If the mutton is almost done, cook uncovered for some more time till the gravy has thickened to a nice dark brown color and coats the pieces beautifully. The mutton pieces will be soft and will be falling off the bone when properly cooked.
- Serve hot with nice aromatic ghee rice.
- The vevu or time required for the mutton to cook depends on the quality of the meat. hence I suggest that you cook it for three whistles, check whether it is done and then cook again if needed. This way you will not overcook the meat.
- Adjust the quantity of red chilies according to heat preference.
- If you want to add potatoes to this curry, fry them in some oil first till almost done, then add them at the stage where you cook it uncovered. This way the the potatoes will not overcook and melt into the dish.
- I cannot stress enough the importance of cleaning the meat well enough before using.