Bikki’s Authentic Mangalorean Mutton Curry with Coconut Milk - Victor Rod

Recipe by Victor Rodrigues

Ingredients:
1 kg mutton/ goat leg (diced large)
1 onion (chopped)

2 tomatoes (chopped)
1 inch ginger
1 green chilly
1 tsp salt
3 sprigs mint
coriander leaves (for garnishing)

For grinding:
(A) Slow roast spices together till you get an aroma.
1 ½ tbsp coriander seeds
½ tsp jeera
¼ tsp mustard
8 peppercorns

(B) Separately roast the chillies until they puff up:
4 kashmiri chillies
4 madras/byadgi chillies (if you want it spicy)

(C) Add the following raw spices to your combination of (A) + (B)
1 inch cinammon
2 cloves
1 petal star anise
¼ tsp turmeric powder
2cm ball of tamarind or 1 tsp tamarind paste

(D) Fry the following ingredients
• 2 garlic cloves
• 1 onion (chopped)

Steps:

1. Dry roast the coriander seeds, cumin seeds, mustard and peppercorns till you get an aroma. Add to a grinder jar.
2. Roast the kashmiri and byadgi chilies till they puff up. Add to the grinder jar along with cinnamon, turmeric, star anise, cloves and tamarind.  
3. In a little oil, fry an onion and garlic. Add to the grinder jar with a little water  and grind to a very fine paste.  
   
4. Meanwhile, add the mutton, onion, tomatoes, ginger, green chillies, salt and mint in the pressure cooker without any water. Cook for 1 whistle on a high flame, then 1 whistle on a low flame.
5. Once the meat is cooked, add the ground paste to the pressure cooker/ pot with the meat in it, bring to a boil then add a cup of thick coconut milk (see notes)
6. Garnish with fresh coriander leaves.
7. ENJOY!

Note:

• Instead of coconut milk, you can also roast grated coconut and add it when grinding.
• Enjoy with bread rolls, sannas, panpales, pulao, white rice, sheviyo, etc.