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Friday 21 November 2014

Mangalorean Mutton Curry

             This is a traditional Mutton curry made in the Mangalorean style. It is a very spicy and tangy dish, best relished with steamed rice, jeera rice or plain Biryani. It also tastes good with chapatti or naan. A whole lot of roasted spices along with coconut, onion, garlic and ginger make this dish very delicious and full of flavour.

  • 400 gms.  mutton on bones, cubed
  • 3 onions, chopped
  • 3-4 garlic cloves, chopped
  • 1" ginger, chopped
  • 2 tomatoes, chopped
  • 3 tbsp. oil
  • 2 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 1 tbsp. poppy seeds
  • 1" cinnamon
  • 3-4 dry red chilies
  • 3-4 cloves
  • 3 tbsp. fresh grated coconut
  • 1/2 tsp. peppercorns
  • 1 tsp. tamarind paste
  • salt to taste
  • 1/2 tsp. turmeric powder

          Heat 1 tbsp. oil in a pan and fry 2 onions, ginger and garlic till light brown. Keep aside to cool and then grind into a paste.

          Dry roast the coriander seeds, cumin seeds, poppy seeds, cinnamon, cloves, red chilies and pepper corns for a minute till you get a fragrant aroma. Now add the coconut and continue to fry till golden brown. Keep aside to cool. Then grind into a powder.

          Heat the remaining oil in a pan and sauté the mutton till light brown in colour. Now add the remaining chopped onion and continue to sauté for a minute.

          Add the tomatoes and sauté further till mashed up. Now add the onion paste, powdered spice, salt, tamarind and turmeric powder. Fry till all the masalas are well combined.

          Add 2 cups water and pressure cook for 20 minutes on low flame after the first whistle. After it cools down, remove the lid and cook further to reduce the gravy if preferred. Serve with rice or any Indian bread.

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