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Spicy Mutton curry (Kerala style) Recipe

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This recipe for Spicy Mutton curry (Kerala style), by , is from Allan & Alexandrina's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alexandrina Francis

Category:
Category:

Ingredients:  
Ingredients:  
1/2 kg. Mutton canto med size pieces

To Roast & Grind
3/4 cup coconut
1 tbsp whole coriander
4 dry red chili
1-1/4 tsp. Whole black pepper
1/2 tsp fennecs
3 cloves

A small piece of cinnamon
Pearl/ small onion 3nos. Sliced
6nos. Curry leaves

For Masala
3 medium big sized onion sliced
1-1/2 tsp. Each crushed/grated ginger & garlic
1 tsp. Chili powder
1 medium size tomato , sliced
Salt
Oil ( preferably coconut cooking oil)

For tempering
4 sliced Pearl/small onion
A few curry leaves
1/2 tsp pepper powder (refer notes)
1 tbsp. Chopped coriander leaves

Directions:
Directions:
Heat oil in a pan and add coconut, whole coriander, dry red chili, whole black pepper, cloves, cinnamon, pearl onions, fennel seeds & curry leaves. Fry till the coconut turns golden brown . Remove from fire and let it cool. Dry grind the same (no water). Keep it aside.
Het oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger & garlic. Cook till the raw smell goes, around 2-4 mins. Add chili powder & cook for 5 mins. Add sliced tomato, salt and cook till it turns soft. Add cleaned mutton pieces and mix well. Add 2 cups of hot water and pressure cook till the mutton is done.
Ad 1/4 - 1/2 cup of hot water to the ground masala. Mix well. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
Heat oil in a pan and add sliced pearl//small onion and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder & coriander leaves. Add this to the curry and mix well.
Serve hot with rice/Chappatis//paratha etc.,

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1hr.

 

 

 

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