Its rare that my girl demands me to cook anything spicy. But a few days ago , just after she started recovering from the seasonal flu , she suddenly asked me Chicken Curry when i was feeding her dinner which was just plain dosa and curd ( one of her favorite, for most of the other times ). It was the first time she asked me something spicy, mostly its a Cake or a Cookie on the demand list. So when she asked me things which were spicy i had to make it at any cost.The very next day , thinking of making a soup with plus a curry we bought mutton.
Its been a while that we bought mutton at home, and i wanted to make something mild spicy for the little one. My mom in law used to make mutton long time back, she used to prepare it with Roasted Ground Coconut , i have heard from hubby that it used to taste awesome , and that she no longer made mutton at home. Anyways i was pretty familiar with the Varutharacha Chicken Curry which amma made, but she rarely did mutton that way.
There is a distinct flavour of roasted coconut in this curry, the gravy turned out to be pretty thick too, adding more curry leaves means more flavour.
Mutton in a Roasted Coconut Sauce / Varutharacha Curry
Ingredients
2 lbs Mutton
1/2 tsp Turmeric
1 inch Ginger crushed
3 Garlic crushed
1 small Onion
1 Red Onion ( sliced thin and small )
1/2 Tomato ( chopped )
1/4 tsp Turmeric powder
1 tbsp Ginger - Garlic paste
1 tbsp Coriander powder
9 - 10 Shallots ( cut in half )
2 Potatoes ( cubed )
Salt
Oil
Whole spice :
1 inch Cinnamon stick
3 - 4 Cloves
2 Cardamom ( crushed )
1 - 2 petals of Star Anise
For grinding :
3/4 cup Grated Coconut
1 tbsp Coriander powder
2 tsp Red Chili powder
1 tsp Pepper corns
For tempering :
1/2 tsp Mustard seeds
2 - 3 Dry Red Chili
Curry leaves
Method:
Pressure cook mutton adding onion+ turmeric , salt , ginger - garlic and pepper for about 5 - 6 whistles on high heat.
Heat oil in a Kadai and pop the whole spices , and add in the onion and saute until soft.
Add in the ginger - garlic paste and tomatoes and saute for 2 mins.
Add in the coriander powder and fry for another 1 min and add in the potatoes and just enough water to cook the potatoes.
Once the potatoes are cooked , add in the cooked mutton pieces + the ground coconut paste.
Pour in about 1 - 2 cups of water and check for salt.
Let it boil and then reduce the heat to a simmer, add in the shallots + few curry leaves, and let it simmer until the gravy has thickened and the shallots are cooked.
In a small pan, heat oil and pop mustard seeds + red chili + curry leaves and add it to the curry.
Serve hot with Rice , Roti , Appam.
A mouthwatering curry!
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