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  • Subashini Pallianysamy

Mutton Curry

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

Ingredients :

  1. 1 kg mutton pieces, chopped

  2. 2 tbsp yogurt

  3. oil

  4. 3 stick cinnamon

  5. 8 cardamoms

  6. 5 cloves

  7. 3 tsp fennel seed, coarsely pounded

  8. 1 big onion sliced

  9. a sprig of curry leaves

  10. 12 cloves garlic

  11. 4 cm piece ginger

  12. 3 green chillies

  13. 1 onion

  14. 6 cups water

  15. 15 blanched almonds

  16. 5 candlenut (buah keras)

  17. 4 tbsp coriander powder

  18. 2 tbsp chili powder

  19. 1 tsp cumin powder

  20. enough salt

  21. 2 potatoes quartered

  22. 4 tomatoes, halved

  23. coriander  leaves for garnishing

Preparation Method:

  1. Mix yogurt with mutton pieces and leave aside for about 20 minutes.

  2. Blend garlic, 1 onion, ginger and green chillies with a cup of water to smooth paste. Reserve.

  3. Blend blanched almonds and nutmeg with water till fine.

  4. Heat oil in a deep vessel pan. fry cinnamon, cardamoms and cloves till fragrant. Add fennel seeds, onion slices, and curry leaves.

  5. Transfer mutton pieces and stir fry about 3 minutes.

  6. Add blended ginger mixture and fry for few minutes. Then add water and cook covered until mutton is about 3/4 cooked.

  7. Mix the curry powders and let it boil for few minutes.

  8. Add blended almond mixture and salt. Simmer.

  9. Add potatoes, tomatoes and let it cooked.

  10. Simmer to let gravy thickens.

  11. Turn off heat.

  12. Garnish with red chili and coriander leaves.

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