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.

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         Its like the most favourite thing for me now, i just love to try out every new recipes i get hold of, may be from a friend or from a news paper it doesn't matter.Now i can't say how much we love this curry, after my amma's special  Mutton Curry i would opt this on for sure. This Mutton Kurma was served specially for us by our friend "Kalyani" when we visited her home last year. It was soo good, i really don't remember the menu other than this Mutton Kurma. The next best thing for me is that my little sweetheart loves this :)

MUTTON KURMA

Recipe Source: Kalyani

Ingredients:

2 lb Mutton
2 medium size Onion  ( sliced )
1 Tomato ( chopped )
4-5 Green Chilies ( cut in half )
2 tbsp Ginger- Garlic paste
2 tbsp Red Chili powder
1 1/2 tbsp Coriander Powder
1/2 tsp Turmeric Powder
2" Cinnamon Stick
3 Cloves
1 Bay leaf ( big )
Coriander leaves
Salt to taste
Oil

Grind:
1/2 cup Grated Coconut
1 tbsp Poppy seeds
1/2 tbsp Fennel seeds

Method:

• Pressure cook Mutton with 1/2 tsp Turmeric powder and salt. ( i usually use my Prestige cooker, 3- 4 whistles on a medium to high heat )
• Heat oil in a Kadai and splutter Cinnamon, Clove & Bay leaf.
• Add onion, ginger- garlic paste , and saute till translucent.
• Put tomatoes and green chili.
• Add Chili powder, Coriander powder, Turmeric and saute, add in meat and mix well.
• Grind coconut, poppy seeds & fennel into a smooth paste and add to the meat.
• Let it cook for a few mins, add in coriander leaves and remove from heat.
• Serve hot with Chapathy , Appam or rice

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Hi friends...." HAPPY NEW YEAR " i wish you all every success ,happiness and prosperity.

This is a "Kerala Country side Mutton curry'( Nadan mutton curry ). A dish which is truly traditional as well as spicy. When mom makes this, the whole house smelled great. We all love our mom's dishes and every mom has their own touch of making it special for us. This has been passed on from my grand mother to my mom and now its my turn.

Please do adjust the spiciness according to your own taste buds.

Mutton Curry / Nadan Mutton Curry
Ingredients :

1 lb mutton
1 big onion ( thinly sliced)
1 potato ( cubed )
1/2 cup shallots / small onions(cut in half or added as whole)
1 inch ginger ( crushed )
2 garlic pods ( crushed)
3 green chillies (cut in half)

1 tsp chilly powder
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
hot water
salt to taste
curry leaves
oil

Pressure cooking the meat:

2 shallots (sliced)
1 inch ginger (crushed)
2 garlic pods (crushed)
2 green chillies
1/2 tsp turmeric powder
1/2 tsp garm masala
1 tsp pepper powder
salt to taste

Method:

Wash and cut the meat to medium size pieces.
Pressure cook the meat with green chillies, crushed garlic and ginger,shallot,turmeric, garam masala, pepper and salt for about 3 whistles.
Dry roast chilly powder and coriander powder separately without adding oil.

Heat oil in a kadai and pop mustard seeds, adding curry leaves, green chillies,sliced onion, crushed garlic and ginger, and a pinch of salt, saute until done.
Add in the cooked mutton pieces ,roasted chilly powder ,turmeric powder and saute for another 5 mins.
Pour in needed hot water, adding the roasted coriander powder, garam masala, cubed potato, shallots, lots of curry leaves and salt, cook on medium heat until the potatoes are cooked.
Garnish with curry leaves, and serve hot with rice, roti or appam.

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