VARUTHARACHA MUTTON CURRY

VARUTHARACHA MUTTON CURRY

INGREDIENTS : 

1. Mutton-500 gms 
2. Turmeric powder-1/2 tsp 
3. Bay leaf- 1 no 
4. Cardamom pods- 2 nos 
5. Cloves- 2 nos 
6. Cinnamon-2" piece 
7. Ginger ( chopped finely)- 1" piece 
8. Garlic (chopped finely)- 5 to 6 cloves 
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup 
11. Green Chilies (cut vertically)- 2 to 4 ( see note) 
12. Curry leaves- 1 sprig 
13. Coriander powder- 1 tbsp 
14. Red chili powder-1/2 to 1 tsp( see note) 
15. Garam Masala powder-1/2 tsp 
16. Fennel powder-1/2 tsp 
17. Tomato ( sliced)- 1 small 
18. Oil 
19. Water 
20. Salt to taste 

To dry roast and grind :

1. Grated coconut-1/2 cup 
2. Black pepper corns-1 tsp 

For tempering : 

1. Mustard seeds-1/2 tsp 
2. Coconut ( sliced)-3 tbsp 
3. Curryleaves- 1 sprig 

INSTRUCTIONS : 

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside. 
• Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside. 
• Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown. 
• Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates. 
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough. 
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry. 

NOTE : 

• I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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