Mutton curry is a wonderful and excellent combination to serve with rice, dosa or idli. Eating idli with piping hot mutton curry is kind of heaven for me. During my pregnancy, almost a week i bought idli with mutton curry for breakfast. I had to force myself, to stop my cravings since its would end up with over weight and high cholesterol.
Cooking mutton needs skills to discard the raw smell and tender meats. Furthermore, its advisable to trim excess fat of mutton or lamb meat since, its saturated fat hardly dissolve in our body system. Indian spices always has uniqueness when added makes the gravy more flavorful, and mouth watering.
I hardly cooked mutton at home. Since
1 kg mutton pieces, chopped
2 tbsp yogurt
3 stick cinnamon
3 tsp fennel seed, coarsely pounded
1 big onion sliced
a sprig of curry leaves
12 cloves garlic
4 cm piece ginger
3 green chillies
6 cups water
15 blanched almonds
5 candlenut (buah keras)
4 tbsp coriander powder
2 tbsp chili powder
1 tsp cumin powder
2 potatoes quartered
4 tomatoes, halved
coriander leaves for garnishing
Mix yogurt with mutton pieces and leave aside for about 20 minutes.
Blend garlic, 1 onion, ginger and green chillies with a cup of water to smooth paste. Reserve.
Blend blanched almonds and nutmeg with water till fine.
Heat oil in a deep vessel pan. fry cinnamon, cardamoms and cloves till fragrant. Add fennel seeds, onion slices, and curry leaves.
Transfer mutton pieces and stir fry about 3 minutes.
Add blended ginger mixture and fry for few minutes. Then add water and cook covered until mutton is about 3/4 cooked.
Mix the curry powders and let it boil for few minutes.
Add blended almond mixture and salt. Simmer.
Add potatoes, tomatoes and let it cooked.
Simmer to let gravy thickens.
Turn off heat.
Garnish with red chili and coriander leaves.