Mutton Lauki Gravy | Mutton Churakka Curry

Bottle gourd has a mild, neutral, slightly sweet taste that pairs well with many of the veggies, sea food or meat items. I had posted a prawns recipe with lauki sometime back, which is very delicious too. Check out the recipe link here.

Mutton in itself is a rich gravy and when any neutral veggies are added to this gravy, the taste of the veggie is enhanced when cooked in the tasty mutton gravy. Lauki is spongy fleshy vegetable which will surely absorb the flavours of the broth and spices well. The added veggie can be tweaked in for kids who don't otherwise eat veggies. Do check out this simple tasty recipe.

Watch the YouTube #shorts for the full recipe video.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

mutton 400 g

lauki (bottle gourd) 2 cups

onion 1 sliced

ginger-garlic paste 1tbsp

tomato 1 medium sized chopped

green chillies 1-2 sliced

whole spices bayleaf 1, cinnamon 1/2'' piece, cloves 2-3, cardamom 2

coriander powder 1.5 tbsp

kashmiri chilli powder 2 tsp

hot chilli powder 1 tsp

pepper powder 1/4 tsp

garam masala powder 1/2 tsp

turmeric powder 1/3 tsp

salt to taste

oil 2 tbsp

coriander leaves 1 tbsp chopped

to temper

oil/ ghee 1tbsp

cumin seeds 1/2 tsp

red dry chillies 2 broken

curry leaves 2 sprigs

Method

• Wash & clean the mutton pieces, rinse under running water 3-4 times. Drain the water completely, keep aside.
• Heat a cooker and add oil. Add the whole spices followed by sliced onions, green chillies, and ginger garlic paste. Sauté until lightly browned.
• Add the spice powders on low flame and sauté for 45 seconds. Add in the tomato and a little splash of water. Mix everything well and cook till tomatoes turn soft.
• Add the washed drained mutton pieces. Give a quick mix, add salt and wait till mutton starts to leave out water. Add 1/2 cup of boiing water. Cover the lid and pressure cook for 3-4 whistles on medium flame.
• In the mean time, peel and wash the bottle guard. Cut in cube size pieces, keep aside.
• Once the pressure is released, add the cubed bottle guard pieces, give a quick mix. Add salt if needed after taste testing. Close the lid and pressure cook for 1 whistle. Switch off the flame and wait for the pressure to release.
• Open the lid, add in coriander leaves. Give a quick mix to check if everything is cooked well and the gravy is thickened.
• Heat another pan, add oil/ ghee. When hot, crackle cumin seeds followed by red dry chillies and curry leaves. Switch off the flame.
• Pour over the gravy and give a quick mix. Keep covered till serving. Serve warm with phulkas or chapathis.

NOTES

* Bottle guard adds a mild sweetness and volume to the gravy.

* This measure yields a moderately spicy curry, adjust as per taste buds.

                                                           

Aloo Gosht (Mutton Potato Curry)

 Do you love meat with potatoes combo? In Kerala, there are a lot of combos of mixing meat with a veggie like beef koorka curry, beef kaya curry, chicken potato curry. This is another tasty combo of mutton with potatoes. Mutton curry is always a big 'yes' here in whichever form, but we don't buy the meat often as it's red meat and may not be very good for health. This time I prepared mutton biriyani with the mutton and had some leftover meat after that which was not enough to make a curry alone. So thought to add potatoes and try this combo of mutton and potatoes in the north Indian style. I already have a Kerala style Mutton Potato Curry, check that out if interested. Kids totally loved the creamy, tasty curry with chapathis. Check it out if you love this combo.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

mutton 300 gms

potato 2, big cubed

onion 1 sliced

curry leaves 1-2 sprigs

green chillies 2-3, vertical slit

ginger paste 1.5 tsp

garlic paste 1 tsp

coriander powder 2 tsp

hot chilly powder 1tsp

kashmiri chilly powder 1 tsp

turmeric powder 1/2 tsp

garam masala 1/2 tsp

salt to taste

coriander leaves 2-3 tbsp

oil 3-4 tbsp

bay leaves 2

to puree

onion 1 small

tomato 1 

Watch on YouTube -

Method

• Rinse the mutton under running water and drain water completely. Keep aside.
• Wash the tomato & peel the onion. Add to a blender jar and grind smoothly without adding water.Keep aside.
• Heat a pressure cooker and add oil. To this add bay leaves and cubed potatoes. Sauté on high flame for 3–4 minutes until lightly browned on the outside. This gives a unique taste to the curry. Drain from oil and keep aside.
• To the same oil, add sliced onion and green chillies, curry leaves. Add the ginger-garlic paste. Sauté until lightly browned.
• Add the spice powders on low flame and sauté. To this, pour the purée and add 2tbsp water to the jar and add to the mix with 1/4 tsp salt. Cook covered for 2–3 minutes until the tomato onion paste is nicely cooked and oil floats on the surface.
• Finally, add in the washed mutton and mix well. Add 1/2 tsp salt and give a quick mix. Cook on high for 3–4 minutes.
• Add 1/2 cup water and close the lid. Pressure-cook for 3–4 whistles, or until it's cooked well.
• One pressure is released, open the cooker and check if the mutton is cooked well, else cook again till done. Give a quick mix and add the lightly fried potatoes.
• Add salt as needed, as the gravy already has salt, and add water if needed. Cook covered for 5–7 minutes.
• Check if the potatoes are cooked well and are intact. Don't overcook the potatoes.
• Garnish with coriander leaves and switch off the flame. Keep covered for 10 minutes and serve warm with chapathis or naan.

NOTES

* Add the ginger paste slightly more than the garlic paste.

* Depending on the type of meat, cooking time may vary, so just keep a watch. Cook well and then only add the potatoes.

* I have used bot Kashmiri and hot chilly powder, you can use hot chilly powder alone. In that case, adjust the amount as per tolerance.

RELATED POSTS

* Mutton Stew

* Varutharacha Mutton Curry

* Kerala style Mutton Potato Curry

* Mutton Thengapaal Curry 

* Mutton Curry (Karnatake Style)

* Yakhni Pulao

* Easy Mutton Curry

Yakhni Mutton Pulao | Kashmiri Yakhni Pulao | Potli Pulao

 Yakhni's history dates back to Akbar's ruling, Persian based cuisines had the yogurt based meat curries and this was introduced in India by the Mughal. Yakhni is part of Greek and Turkish cuisines too, but what makes the Kashmiri Yakhni different from that of theirs is the absence of tomatoes and there is no usage of turmeric powder too. Kashmiris make the best yakhni curry or the slow cooked meat. This is an absolute treat for non vegetarians. The Kashmiri pundit version is without onions and garlic, and so can be made without that too. Yakhni means the cooked stock or broth that has two more ingredients in it other than the meat, yogurt and saffron. The yogurt adds to the richness of the gravy, and the saffron adds a lemon hue to the cooked rice. The pulao made in this stock is the yakhni mutton pulao. 

How is Yakhni made?? The meat is slow cooked with the equal amount of water with some whole spices and a flavourful broth is acquired. Then the meat pieces are removed, and the broth is again cooked with yogurt, fried onions and whole spices when the meat is added again to get a delectable gravy. Yakhni curry is a curry in itself and this pulao is made using this curry. Soaked rice is added to the cooked meat and fried. Then the rice is cooked in the broth and saffron infused milk is added to get the light colour. Finally, garnish with some fried onions and serve. Mutton meat is usually used to make yakhni pulao, but you can always make with chicken as well, but the fat content infused from mutton meat along with ghee gives the pulao the richer taste. 

Also, This pulao is also known as potli pulao, as the whole spices are tied in a muslin cloth and added to the mutton to cook. Once the mutton is cooked, the potli is removed and discarded after squeezing out the juices as much as possible. These are the pics from my first trial when I added the spices directly into the pulao, but in that method, the spices gets in the broth, and it's hard to remove them once mutton is cooked. Those spices get mixed in the rice and may not taste very good, especially the whole spices like coriander seeds, whole peppercorns. Watch the YouTube video on making the potli and making the pulao. I have used pressure cooker to fasten the process of slow cooked meat, which you can slow cook in a pan too. This is a mildly spiced pulao with a great richness of ghee, saffron and mutton. Give this a try !

Preparation time ~ 20 minutes

Cooking time ~ 45 minutes

Serves ~ 5-6 

Author ~ Julie

Ingredients

for yakhni

mutton 750 gms

bay leaves 2

whole peppercorns 10-15

nutmeg (jathikka)1/4 tsp grated

mace (pathri) 1 flower

cardamom 5-6

black cardamom 2

shahjeera 1/2 tsp

cumin seeds 1/2 tsp

coriander seeds 1 tbsp

cloves 5-6

cinnamon 2" piece

fennel seeds 2 tbsp

crushed ginger 1' piece

crushed garlic with skin 5-6

green chilli vertical slit 2

onion 1 medium-sized

salt to taste

water 2.5 cups

for pulao

basmati rice 2.5 cups(500 gms)

crushed ginger 1 tbsp

crushed garlic 1 tbsp

green chillies crushed 1 tbsp or 2

mint leaves half a handful

garam masala 1 tsp

yogurt 4-5 tbsp

salt to taste

onion medium-sized 4 or 2 large sliced

ghee 4 tbsp

broth(yakhni) 4 cups

Watch on YouTube- 

 

 Method

• Wash the meat, rinse under running water and drain. Keep aside. Wash and soak the basmati rice separately in water for 15-20 minutes.

•  Lightly crush the onion, garlic and ginger in the yakhni list. In a muslin cloth, add all the ingredients listed above except mutton. Make a potli or closed pouch. In a cooker, add the mutton pieces and the potli.Mix well, add 2.5 cups water and cover the cooker  to make broth (yakhni). Pressure-cook on high for one whistle and then slow cook for another 2 whistles depending on your meat, or for 7-8 minutes on low flame. (Wait for the pressure to release and then check if the meat is nicely cooked and the broth is flavourful). Separate the broth and meat (remove the potli with spices by gently squeezing the juices). Measure the broth and add more water if needed to make 4 cups.

• In another pan, add ghee. Fry the onion in batches until lightly browned and crisp (I fried in two batches and remember to remove the fried onions slightly earlier than it looks fried as the onions turn to a deeper colour once it's drained too). Add a pinch of salt to speed up the frying process. Drain and keep on a plate. 

• In the remaining ghee, add the crushed ginger- garlic and green chillies. Sauté until the raw smell disappears. Then add in the mint leaves and to this add the fried onions(Reserve 2 TBS for garnish and add the rest), add 2 TBS of water just to help the onions soften. To this, add the meat along with yogurt and garam masala powder. Give a quick stir and add salt. Cook covered for 7-8 minutes on medium flame until oil separates. 

• To this add the drained rice. Fry lightly until nicely coated in the masala. Then add the broth(yakhni) 4 cups to the pan and bring to a rolling boil (If your measured broth is less, add water and make 4 cups). Add salt as needed. Cover and cook on medium flame for 10-14 minutes until the rice looks cooked and broth is evaporated. Garnish with remaining fried onions and serve warm.

NOTES

* You can use ghee and oil or use oil alone too, but the authentic version uses ghee alone. So use ghee if possible. I have used ghee.

* Add fried nuts and raisins for a richer variation. I haven't added.

* Add the whole peppercorns in the mutton just like that and not in the potli if you like to bite up a few in the rice.

* The pulao is not very spicy, you can always increase the use of green chillies to spice it up or use pepper powder.

* You can add few drops of kewra essence too. I haven't added.

* If you want to try the kashmiri pundit version, then omit adding the onions and garlic.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry
• Karnataka Style Mutton Curry

Easy Mutton Curry in a Pressure Cooker

Looking for some simple quick mutton curry to enjoy with steamed rice or phulkas?? Here is a simplified version of the elaborate Kerala style curry, with no tempering and only basic spices.

Mutton is not frequently bought at home, and we enjoy once in two months only. But whenever mutton is procured at home, all love it.This is a simple recipe that you can prepare in a pressure cooker in no time. The gravy can be thickened or thinned as desired with the amount of water added. Mutton has adequate fat in it to give the volume to the curry. Shallots and onions are added, which balances taste and flavours. Without further wasting time on the intro, here goes the recipe :)

Watch on YouTube -

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

mutton 750 g

savala / onion 2 medium-sized sliced

shallots / kunjulli 1 cup sliced

ginger-garlic paste 2 tbsp

tomato 1 small chopped

garam masala 1 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

hot chilly powder 1 tsp

kashmiri chilly powder 1 tbsp

coriander powder/ malli podi 2 tbsp

curry leaves 2 sprigs

whole spices-cinnamon 1' piece, star anise-1, cloves 3-4, cardamom 4

salt to taste

coconut oil 2tbsp

Method

• Wash the mutton pieces under running water 3-4 times, drain water completely and place in a strainer to remove excess water.
• Heat a cooker and add the mutton pieces, add the turmeric powder, pepper powder, whole spices and salt. Mix the spices well. Then add a cup of water and cook the mutton on medium flame for 2 whistles on high flame, wait for the pressure to release.
• In another pan, add oil and add the ginger-garlic paste and sauté until the mix gets lightly crisp and is fried. To this add the sliced shallots and sauté till slightly wilted. Then, add the sliced onions and curry leaves. Sauté till lightly browned, add a pinch of salt to speed it up.
• Then, add the coriander powder on low flame and sauté till the raw smell disappears. Add the remaining spices listed in the masala on low flame and mix well till the raw smell disappears.
• Slide in the chopped tomato and add 1/4 cup water and cook till tomatoes soften. Switch off flame. 
• In the meantime, open the cooker after pressure is released and transfer the cooked masala to this. Mix well to combine, add salt as needed. Add 1/4 cup water to the sautéed pan to wash the pan for remaining spices, add to the mutton.There should be enough stock by now to cook the masala, if not, add more water. Cover the cooker with the lid and cook on low medium flame for another 10 minutes or one whistle till the gravy thickens and masala gets combined well in the mutton. 
• Once pressure is released, open cooker and check if done. The mutton should be nicely cooked and if the gravy needs a little thickening, boil a few more minutes to thicken the gravy. Garnish a few more curry leaves, switch off flame and keep covered till serving. Enjoy with steamed rice / phulkas/ chapathis.
                                        

NOTES

* You can temper the curry by adding oil (1 tbsp) to a pan and add sliced shallots and curry leaves. Sauté until lightly browned and pour over the curry. I haven't done that as the mutton gravy is rich and doesn't need an additional oil tempering, so avoided that.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry
• Karnataka Style Mutton Curry

Karnataka Style Mutton Curry | Mutton Saaru (Step by Step Pics)

Christmas is just round the corner and most of you might be busy making holiday plans, baking cakes and getting ready for a joyful Christmas. Is your Christmas menu plan ready?  Am also baking cakes and getting ready for the packing and moving to native. The menu will also be shortly fixed up to enjoy for Christmas lunch. 

If you are hunting for mutton curry recipes, then this is a great choice mutton curry recipe from Karnataka to try. The gravy is quite thick and delicious. The recipe has slight variation from each place but majority of the places, this is the recipe, and so I just followed. This is also called Mutton Sambar curry in few places in Tamil Nadu and Karnataka. This curry is quite easy to  make, as most of the ingredients added are ground to a smooth paste and added. And I used the pressure cooker to cook the mutton, which made the work all easier to make within no time. This is a curry that can be served with veg pulao, neer dosas, appams or chapathis. Generally ragi mudda is serve with this curry in Karnataka. Try and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 30-40 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients 

mutton 750 g

turmeric powder 1/2 tsp

salt to taste

onion 1 sliced

coriander leaves 2 tbsp

curry leaves a sprig 

coriander leaves 2 tbsp chopped

to grind

onion 1 sliced

green chillies 3-4

coconut 1/4 cup

ginger 2’ piece

garlic 10-12 cloves 

kashmiri chilly powder 2 tbsp

coriander powder 2.5 tbsp

cloves 5-6

cinnamon 2’ piece

tomato 1 small

coriander leaves 1/4 cup

pottukadala 1/2 tsp

salt 1/2 tsp

oil 4tbsp

Method

• Wash the mutton and clean, drain water & keep aside. 
• In the blender jar, add the grated coconut, cinnamon, cloves, ginger, garlic, pottukadala. Add chopped tomato and coriander leaves, along with kashmiri chilli powder and coriander powder. Heat a pan and add one sliced onion along with green chilli. Sauté till translucent and switch off flame. Cool and add to blender jar, grind to a smooth paste.

• Heat oil in a cooker and add sliced onions. Sauté till translucent and add the mutton pieces, mix well and cook for 3-4 minutes till water seeps out of the mutton. Add the turmeric powder, salt, curry leaves & coriander leaves.
• To this add the ground paste and mix well with the mutton pieces. Cook for 4-5 minutes on medium flame till the masala is coated well with the curry.

• Add water  (about 1 cup)to the blender jar and swirl the jar to remove any masala left. Add this to the mutton.
• Cover the lid and cook the mutton for 3-4 whistles in the pressure cooker. Wait for the pressure to release and then open the lid. The mutton looks cooked and oil floats on top of the curry, making it a significantly cooked curry. Garnish with a few coriander leaves and serve warm.

NOTES

* The cooking time of mutton varies with the type of mutton, so just keep a check on that.

* You can use a pan and cook the mutton in that too, pressure cooker saves time and energy.

*  This curry is best served with ragi mudda/ neer dosa, but you can always serve with chapathis, rice or even naan.

* You can also sauté the tomato, coriander leave along with onions and then grind. You can also dry roast the cinnamon and cloves before grinding.

* Some recipes call to add lime juice or tamarind pulp too, but adding one tomato was enough for us, so I just omitted the extra tanginess.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry

Mutton Thengapaal Curry | Mutton Curry with Coconut milk (Step by Step Pics)

Did you know the mutton meat that we get in India is not actually 'mutton'? 🧐 

I know most of you know this fact, but I am sharing this for people who had no clues on this aspect. Mutton is the meat of an older sheep, more than two years of age or much older. And the meat we get as mutton in India is the goat's meat. There is also lamb meat available in some places, which is referred to be the meat of a sheep of above one year of age. But as per my knowledge, goat's meat is healthier compared to the actual mutton(sheep's meat). The goat's meat is less on the fat side (leaner and tougher) and contains more protein. Goat meat is low in cholesterol and saturated fats than chicken, too.

Today's post is a simple mutton  curry in a coconut milk based curry. As the name says, it's a nutty sweetly flavoured, thick and delicious curry. Though Mutton Stew is also prepared using thengapaal or coconut milk, but this recipe is different. This curry can be served with steamed rice and even with Indian staples like chapathis/ rotis / appams or even bread. What's your favourite dish with mutton? My family loves biriyani the most and then the curry recipes. I have not yet shared the mutton biriyani recipe, though make it once in a while. I have already posted a roasted coconut mutton gravy (Varutharacha mutton curry), do check that out too if interested, which is the authentic Kerala style mutton gravy. This curry is very simple to prepare and all you need more is half a cup of coconut milk. Do give this curry a try and let me know too 😊

Preparation time ~ 15 minutes

Cooking time ~ 40 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

mutton 750 g

hot chilly powder 1/2 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

water 1 cup

salt 

for masala

savala / onion 2 medium-size

shallots / kunjulli 1 cup sliced

ginger- garlic paste 2 tbsp

tomato 1 small chopped

coriander leaves 2 tbsp

curry leaves 3 sprigs

kashmiri chilly powder 1.5 tbsp

coriander powder/ malli podi  1.5 tbsp

garam masala 1.5 tsp

turmeric powder 1/4 tsp

fenugreek powder/ uluva podi  1/4 tsp

coconut milk (thick) 1/2 cup

salt to taste

coconut oil 2tbsp

to temper 

shallots 3 sliced

curry leaves, a sprig

coriander leaves 1 tbsp

Method

• Wash the mutton pieces under running water 3-4 times, drain water completely and place in a strainer to remove excess water.
• Heat a cooker and add the mutton pieces, add the turmeric powder, pepper powder, chilly powder and salt. Cook the mutton by mixing all the spices and keep sautéing till the mutton leaves out water. Let the water in the mutton dry up and cook lightly(may take around 7 minutes). Then add a cup of water and cook the mutton on medium flame for 3-4 whistles, wait for the pressure to release(see the pics in the second image 1,2,3,4).

• In another pan, add oil and add the ginger- garlic paste and sauté until the mix gets lightly crisp and is fried. To this add the sliced shallots and sauté till lightly translucent. Then, add the sliced onions and chopped coriander leaves along with curry leaves. Sauté till lightly browned, add a pinch of salt to speed it up.
• Then, add the coriander powder on low flame and sauté till the raw smell disappears. Add the remaining spices listed in the masala on low flame and mix well till the raw smell disappears.
• Slide in the chopped tomato and add 1/4 cup water and switch off flame. 

• In the meantime, open the cooker after pressure is released and transfer the cooked masala to this. Mix well to combine, add salt as needed. There should be enough stock to cook the masala, if not, add water. Cover the cooker without any whistle on the lid and cook on low medium flame for another 10 minutes till the gravy thickens and masala gets combined well in the mutton. Finally, add half cup coconut milk(thick) on low flame and wait for a few bubbles to appear at the corners of the pan. Switch off flame and leave covered till serving.

                                        

• In another pan, heat oil and add sliced shallots and curry leaves. Sauté till the shallots turn slightly browned and then finally add coriander leaves. Mix well and pour over the curry.

NOTES

* If your garam masala  have fenugreek powder, omit adding separately. Adds a nice flavour.

* You can add 1/2 tsp of garam masala listed at the end while tempering. In that case add only 1 tsp in the curry and add 1/2 tsp at the end while tempering, adds a nice flavour.

* You can find the coconut milk  recipe here.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry

Kerala Style Mutton- Potato(Kizhangu) Curry | Aloo-Gosht (Step by Step Pics)

Mutton has its own distinct flavors may that be the famous biriyani or the gravy based curries. The meat with a little fat on it adds the flavor to the dish so we can't avoid the fat completely in such dishes. We buy mutton occasionally because of the red meat factor affect on health and hence the scarcity of mutton recipes in my space too. However once mutton is cooked at home, all love a lot and so do they enjoy too. The tender mutton meat (goat meat) when cooked is succulent and delicious. 

Today's recipe is a lovely combo of mutton and potato cooked in a pressure cooker. Its easy to put them together and there are no other thickeners to the gravy other than potato. Koorka or chinese potato can also be added in place of potatoes and will taste delicious however the koorka(chinese potato) can be added along with mutton unlike the potatoes which are added in between. This curry goes well with rice, appams, chapathi or parottas.The cooked potatoes add volume and thickens the gravy too. I have earlier posted the varutharacha mutton curry in which coconut is roasted along with whole spices to imaprt a typical Kerala touch. Potato is a special ingredient which when added to veg /non veg dishes adds a special effect and love this starchy veggie for that matter. If you love this delicious combo, then do give this a try and lemme know as well ☺

Preparation time~ 20 mins

Cooking time~ 30 mins

Serves ~ 5-6 

Author ~ Julie

Ingredients

mutton curry cut 500 gms

savala /onion 2 medium sliced

shallots a handful sliced

green chillies 1 or 2

ginger  2' piece

garlic 10-12 cloves

potato 2; medium cubed 

tomato 1 small chopped

turmeric powder 1/2 tsp

kashmiri chilly powder 1tbsp

coriander powder 4 tsp

garam masala 1.5 tsp

pepper powder 1/2 tsp

salt to taste

oil 3 tbsp

curry leaves 2 sprig

coriander leaves 3 tbsp

to temper

shallots 3 sliced

curry leaves a sprig

oil 1tbsp

Method

• Wash and clean the mutton in running water 3-4 times till water runs clear, Drain water and keep aside till use. Crush the ginger and garlic in a mortar and pestle or use blender jar. Cube the potatoes slightly big.

• Heat oil in a pressure cooker and add  the shallots, sliced onion, green chillies sliced, curry leaves. Saute the onions till lightly browned on low medium flame. Add a pinch of salt to speed up the process. This may take 7-8 minutes on low medium flame.
• Then add in the crushed ginger garlic or ginger garlic paste. Saute until the raw smell disappears.
• Add in all the spice powders in this order on low flame- turmeric powder , then coriander powder then chilly powder, garam masala and pepper powder.

• Finally add a small tomato chopped and toss in the cleaned mutton. Mix well till all the spice powders coat well. To this add half a cup of water, salt and mix well.
• Cover the cooker with lid and pressure cook the mutton till 4 whistles or as per the meat. I gave 4 whistles on medium high flame.Switch off and wait till the pressure is released.
  
• Open the lid and add in the cubed potatoes and half of the chopped coriander leaves.Check salt, mix well and place the cooker lid. Pressure cook for another two whistles and switch off.

• Open the lid once the pressure is released, then mix well. Garnish with chopped coriander leaves.
• In another wok, heat oil. Add in the sliced shallots and curry leaves. Fry till the onion turn light brown. Pour this over the curry and keep covered for another 10 minutes. Mix well and serve hot.

NOTES

* Koorka or chinese potato can also be added in place of potatoes and will taste delicious however the koorka(chinese potato) can be added along with mutton unlike the potatoes which are added in between. 

* Mutton with a little fat and bones is what makes it special so remember to buy the meat along with that.

* The tempering is optional but adds a Kerala touch to the curry. You can just add a tbsp of coconut oil on top of the curry too instead of tempering with shallots.

RELATED POSTS
* Varutharacha Mutton Curry

* Mutton Stew

Varutharacha Mutton Curry | Nadan Mutton Curry (Kerala Style)

Mutton is not a frequent visitor at my home and so I hardly have mutton recipes in my blog. I must say that we rarely buy mutton compared to all other meats as we don't have much fans of mutton at home though once in a while we all love it too. So,whenever I make mutton recipes its invariably the Kerala style recipes only like mutton stew, mutton curry or this roasted coconut type gravy. This roasted coconut type gravy is thick and can be served with steamed rice, ney choru (ghee rice) or any Indian staples. You can avoid adding the coconut too and can serve just before adding the roasted ground coconut paste,it does taste very good. However the roasted form adds the nadan(traditional) aroma to the curry. Do try this out and enjoy !

Preparation time ~ 30 minutes
Cooking time ~ 35 minutes
Serves ~ 5-6
Author ~ Julie

Ingredients
mutton 1/2 kg (500 gms)
onion 2 medium sliced
shallots / kunjulli 1 cup sliced
ginger garlic paste 2 tbsp
tomato 1 small chopped
turmeric powder / manjal podi 1/2 tsp
chilly powder 1 tsp
kashmiri chilli powder/ mulaku podi 1 tsp
coriander powder/ malli podi 2 tsp
garam masala 1/4 tsp
salt to taste
oil 2tbsp
curry leaves 2 sprig

to roast and grind 
grated coconut 3 tbsp
whole garam masala 3 cloves, 2 cardamom, 1 anise, 1" piece cinnamon
fennel seeds/ perinjeerakam 1 tsp

to temper
shallots 3 sliced
curry leaves a sprig

Method

• Wash the mutton really nice and rinse 3-4 times. Drain the water and keep aside.
•  Heat oil in a thick bottomed pan and add the ginger- garlic paste. Saute until its lightly browned and then slide in the onion,shallots, curry leaves. Saute until its lightly browned(add a pinch of salt to fasten this process).
• Add in the spice powders, chilli powder,turmeric powder,coriander powder and salt on low flame. Saute until the raw smell disappears and then add in chopped tomatoes. Cook the tomatoes till mushy.

• Then transfer the mutton and cooked masala to a pressure cooker, mix well to combine. Add 1/2 cup water and cook for 3 whistles. Wait for the pressure to release and then open the lid,give a quick stir. Then add water( if required) and adjust salt. Close the lid and pressure cook again for another 3 whistles or till done( the cooking time may vary as per the mutton).

• Wait for the pressure to relaese and then open lid. In the mean time,dry roast the coconut in another pan along with  whole garam masala, fennel seeds listed. Roast until the coconut is nicely browned. Switch off flame,leave to cool. Grind the coconut whole garam masala by adding water to a smooth paste.
• Add this paste to the cooked mutton and simmer for another 4-5 minutes. Switch off flame.

• In another pan, add oil and add shallots,curry leaves. Fry till the shallots turn slightly browned. Switch off flame and pour this over the curry. Keep covered and serve warm.

NOTES
* If you have time, you can marinate the mutton with chilli powder,turmeric powder and salt for one hour. I sometimes do,sometimes omit this step.
* You can add coriander leaves(2 tbsp) too.
* The double cooking in a pressure cooker gives the mutton to quick properly,a careful watch to prevent overcooking and the onion masala is cooked so well that you hardly any pieces of onion.

Mutton Stew (Kerala Style)

Kerala's stew is a mildly spiced preparation made with meat/vegetables and coconut milk, popularly served as an accompaniment with appams. Mutton stew is a popular stew prepared in Kerala. Though we eat mutton, but I hardly cook them at home. I have added carrots and potato to add substance to the gravy.I made it for Easter breakfast and all enjoyed it. Do try and relish !!

Preparation time~ 30 minutes
Cooking time ~ 45 minutes
Serves~ 4–5 adults

Ingredients
mutton 1 lb (approx 1/2 kg)
onion 1 medium, half moon sliced
ginger chopped fine 1tbsp
garlic chopped 1 tbsp
green chillies 2-3 vertical slit
potato 1 medium-sized, cubed and divided
carrot 1 medium-sized cubed
coconut milk medium thick 1 cup
coconut milk very thin 1 cup
salt to taste
curry leaves few
oil 1tbsp
spice mix
fennel powder 1/4 tsp
turmeric powder 1/4 tsp
coriander powder 1tbsp
pepper powder 1/2 tsp

whole spices
cinnamon 1" strand
cloves 3-4
cardamom 3
whole peppercorn 4-5
star anise 2
bay leaf 1

to temper 
shallots 2-3 thinly round sliced
curry leaves few
oil (preferably coconut oil) 2tsp

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Method

• Wash the mutton pieces thoroughly under running water for 5–6 times or until the water runs clear (If the pieces are big, cut them medium-sized and then wash).Drain water in a colander and leave aside.
• Heat oil in a pressure cooker and when hot, add the whole spices listed.Fry them until fragrant and then slide in the chopped ginger and garlic.Sauté until the raw smell disappears.Add the sliced onions along with curry leaves and green chillies.Sauté until the onion turns translucent.
• Keep the flame low and add in the spice powders (mix) listed, sauté until a nice aroma wafts.Add in the mutton pieces and fry them with the spice onion mix.Keep stirring until the mutton starts to release water.Add in half the potatoes, salt and add the very thin coconut milk.
• Close the pressure cooker with weight and cook on high for 1 whistle, then lower the flame to low and cook for another 12–14 mins.Then switch off flame (the meat should be tender and cooked by now, if not continue to cook after you checked).
• In the meantime, add the reserved half potatoes and carrot in a pan.Add salt lightly with 1/2 cup of water.Cook covered until tender.Keep aside.
• Once the pressure is released, open the pressure cooker, and you see the meat is nicely cooked, and the potatoes are overcooked (don't worry, they will get mashed and add to the gravy once you proceed further).
• Add the cooked carrots and potatoes (reserve the stock if any).Bring this to a boil and wait till the gravy thickens slightly.I added the stock to dilute the canned coconut milk and make medium thick coconut milk along with water (If you have no stock left, add water and dilute).
• When one or two bubbles appear, switch off flame, adjust salt if required and keep covered.
• In another pan, heat oil.Add in sliced shallots and curry leaves. Fry till the shallots turn pinkish brown.Switch off flame and pour over the curry.Keep covered for 10 mins and then serve warm with paalappam,vellayappam(kallappam), whole wheat paalappam or even chapathis !! 

NOTES
* I haven't added the thick coconut milk as the taste and consistency was just correct.If you feel the need and if you are using coconut milk squeezed from fresh coconuts then add 1/4 thick coconut milk or than paal to make the gravy richer.
* I have used canned coconut milk.I dilute the very thin coconut milk by adding a tbsp of  thick coconut milk to a glass of water.I made the medium thick coconut milk by adding water and coconut milk in 1:1 ratio.
* In some places in Kerala,they add vinegar too to the stew.But in our place,we generally don't so haven't added.You can add a tbsp of vinegar or lemon juice if you like tangy flavors in stew towards the end of cooking.
* You can make without adding vegetables too but adding vegetables adds to the consistency of the stew.
* Adding potato to mutton and cooking is to make the consistency of the gravy thicker.You can omit if you don't wish to add potato like that.

For all Kerala breakfast recipes,click here.

Try making this over the weekend and enjoy !!