Mutton curry with coconut milk, South Indian style

Introduction:

Delicious Mutton curry with coconut milk, South Indian style....Tender pieces of mutton/goat meat cooked with an array of spices and coconut milk which gives the curry a special taste and aroma....Tastes best when served with ghee rice, coconut milk rice, steamed rice, rotis, bread, chapathi, appam, idiyappam....

	Cuisine: South Indian
	Recipe category: Mutton, side-dish, non-veg
	Prep time: 15 min
	Cooking time: 30 min
	Serves: 4
Ingredients:
Mutton	1/2 Kg (cut into small pieces)
Onion (Medium)	2 chopped
Ginger garlic paste	1 tbsp
Tomato (large)	1 chopped
Potatoes	2 peeled and quartered (optional)
Turmeric powder	1/2 tsp
Salt	1 tsp
Thick Coconut milk	3/4 cup
Water or thin coconut milk (second extract)	1/2 cup
To dry roast & powder:
Uncooked Rice	1 and 1/2 tsp
Cinnamon	3 small pieces
Cardamom	2
Dried red chillies	4
Pepper	1 tsp
Cumin seeds/Jeera	1 tsp
Fennel seeds	1/4 tsp
Poppy seeds/khaskassa	1 tsp
For garnishing:
A few curry leaves

Method:

1. Heat oil in a pressure cooker pan. When hot, add chopped onions and salt. Fry until onions turn soft
2. Add ginger garlic paste and fry until there is no raw smell. Now add chopped tomatoes and turmeric powder. Fry until tomatoes turn soft
3. Add mutton pieces and saute on high heat for 2 mins. Pour water or second extract coconut milk and cook (2 whistles on high and 7 mins on low heat)
4. To dry roast: In a pan /kadai add uncooked rice and fry until it turns golden (2 mins)
5. Remove from pan and keep it aside .In the same pan add all the ingredients to dry roast ( cinnamon, cardamom, dried red chillies, pepper, cumin seeds, fennel seeds and roast it on low flame
6. The spices turn aromatic .Finally add poppy seeds and roast for 1 min .when poppy seeds begin to crackle remove from heat.
7. Grind all these spices along with roasted rice into a fine powder and keep it aside.
8. Transfer cooked mutton into a pan/kadai along with the stock
9. Add potatoes, cover and cook for 5 mins
10. Now add the ground masala stir on low heat for 2 mins
11. Pour thick coconut milk, mix well and simmer for 2 mins on low heat
12. Garnish with few curry leaves

Notes:

• Take care not to burn the spices while dry roasting them
• I have added only four red chillies you can add more if you want a spicy curry
• To thin down the curry you can add more coconut milk or water
• If you are not adding potatoes just skip (5 mins cooking step) and add the ground masala
• The curry thickens on cooling, so add water while reheating