Kerala Style Easy Mutton Curry
A quick and easy recipe for your weekday meals. This curry goes very well with rice or chapathis!
Servings 4
Ingredients
- 1 kg mutton on the bone
- 2 teaspoons white vinegar
- salt to taste
- 1 large potato peeled and cut into thin wedges
- 1/2 teaspoon mustard seeds
- 2 medium sized onions sliced
- 1 " ginger minced
- 8-10 cloves of garlic minced
- oil
For the masala paste
- 1 tablespoon red chilli powder adjust to taste
- 2 teaspoons coriander powder
- 1/2 teaspoon pepper powder adjust to taste
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon fennel seed powder if the garam masala powder doesn't contain it
- 1/2 teaspoon turmeric powder
- 2-3 tablespoons water or just enough to make a paste
Instructions
- Cut the mutton into medium sized pieces. Wash, drain and transfer to a pressure cooker. Sprinkle about 1/4 cup of water, vinegar, salt to taste and mix well. Cover the pressure cooker and place the weight and cook for 1 whistle on full heat. Then reduce the heat to sim and continue cooking for 8-10 minutes or till the meat is tender. Keep aside
- Apply salt to the potato wedges and keep them aside for 10 minutes. Then shallow fry in a skillet till golden brown on both sides.
- Heat oil in a heavy, wide based wok/kadai and add the mustard seeds. When they stop spluttering add the ginger & garlic and fry for half a minute. Then add the onions and fry them till they turn translucent.
- Add the prepared masala paste and fry on a medium low heat for about 2 minutes. Then add the cooked mutton pieces and 2 ladlefuls of the stock. Don't add all the stock in one go. Mix till all the mutton pieces are coated with the masala. Simmer and cook uncovered for 5-7 minutes, adding ladlefuls of the stock in between.
- When the gravy has thickened, add the fried potatoes and simmer for 2-3 minutes. Take the pan off the heat and serve hot with rice or chapathis