Easy, spicy Kerala mutton curry that can be prepared in no time. It goes well with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.
Summary
(1 votes, average: 4.00 out of 5)
Loading...- Course side dish
- Cuisine kerala
- Yield 6 serving
- Cooking Time 45 minutes
- Preparation Time 10 minutes
- Total Time 55 minutes
Ingredients
Mutton / Goat / Lamb
1 kg
Gravy
Small Onion
2 cups
curry leaves
2 sprigs
green chilli
2
water
1 cup
lime juice
1 tbsp
coriander leaves
3 tbsps
vinegar (optional)
salt
Grind
ginger
11/2 tbsps
garlic
11/2 tbsps
turmeric powder
1/2 tsp
coriander powder
1 1/2 tbsps
Chilly powder
2 tbsps
pepper powder
1/2 tsp
garam masala
1 1/2 teaspoons
fennel powder
1 tsp
Steps
-
Slice small onion. In a pressure cooker, heat the oil. Add the small onion, curry leaves, salt and green chilly. Adding salt, helps the onion to get cooked fast. You can replace 1 cup of small onion with regular onion if needed.
-
Saute the onions until it is lightly brown in color.
-
Grind the ingredients listed under the Grind section in the ingredients list. Add 1 or 2 tbsp of water to grind it well. Add the grinded mixture and saute well in oil.
-
Add 1 cup water and add sufficient salt. Add lime juice. Add cleaned mutton pieces and pressure cook until mutton is done. It usually takes around 4 - 5 whistles. Onion gets mashed into the gravy, by this time.
- Coriander leaves is optional. Add it only if you like the coriander leaves flavor. If you need more sourness for the curry, add sufficient vinegar.
-
Cook it for 5 - 10 minutes or until gravy has desired consistency.
-
Enjoy with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.
Following
8
Leave a comment...
-
8 Comments
-
Richa Gupta
-
Saswati
-
Jane Jojo
-
Saswati
-
Jane Jojo
-
Saswati
-
Sumayya w/o Noushad
-
Jane Jojo
-