Recipe by Cellu
Ingredients:
5 potatoes (boiled, peeled, cooled, and big cubed pieces)
coconut milk – from fresh, or 5-6 tbsp powder mixed in 1 cup of lukewarm water
coconut milk – from fresh, or 5-6 tbsp powder mixed in 1 cup of lukewarm water
To boil with the mutton:
1.5 kg mutton
oil as needed
3-4 onions (sliced)
oil as needed
3-4 onions (sliced)
1/2 tsp turmeric powder
1 tsp garam masala powder
3 tsp vinegar
To grind:
2 tsp mustard seeds
3 tsp coriander seeds
2 tsp fennel seeds
4 tsp peppercorn
3-4 tsp jeera
1/2 tsp fenugreek (methi) seeds
1 tsp garam masala powder
3 tsp vinegar
To grind:
one small ball tamarind
1 tsp turmeric powder
5 tbsp grated coconut
1 tsp turmeric powder
5 tbsp grated coconut
1 small onion (sliced)
Lightly roast the below ingredients and then grind to a fine paste with the above:
6-7 kashmiri chillies2 tsp mustard seeds
3 tsp coriander seeds
2 tsp fennel seeds
4 tsp peppercorn
3-4 tsp jeera
1/2 tsp fenugreek (methi) seeds
To garnish:
1 onion (sliced)
oil/ghee
Steps:
- Wash and cut the mutton into medium sized pieces.
- Boil potatoes, cool off, peel and cut into medium size pieces.
- In a pressure cooker, heat oil.
- Add sliced onions and when brown, add mutton pieces to begin cooking.
- Add salt, garam masala powder, turmeric powder, vinegar, and pressure cook for about 20 minutes.
- In the meantime, on low flame, lightly roast the spices individually - kashmiri chillies, mustard seeds, coriander seeds, fennel seeds, peppercorns, jeera and fenugreek seeds. Add drops of oil, if needed, while roasting. Keep aside for a few minutes so that it all cools off.
- Add the roasted ingredients together with tamarind, turmeric powder, fresh grated coconut, and one small onion to a mixie jar and grind to a fine paste.
- Add the ground masala paste to the cooked mutton. Check for salt and sourness, and add a bit of lemon juice if needed.
- Add the potato pieces. Continue to simmer till the mutton is soft. Keep the curry a bit thick for best taste.
- Add coconut milk to make the curry less strong/more creamy (adjust coconut milk to the desired consistency)
- Heat ghee. Add a sliced onion and fry till brown. Garnish on top of the curry.
- ENJOY!
- With slight variations, this curry is based on Veera’s original Chicken Curry recipe.