Mutton Curry Kerala Style

I love pathiris. The soft rotis made of rice flour is a famous Kerala recipe. But what accompanies the pathiri should be an authentic Kerala style chicken or mutton. The menu of pathiri and kerala style mutton curry is an occasional treat in my house.

For those of you who have never tried this aromatic fragrant curry must try this recipe.

The thing that makes a Malabar or Kerala Curry stand out is the extra hot spiciness and use of whole garam masalas.

For this recipe, I have roasted all the whole spices and the fresh coconut. I have then ground it into a fine powder and added to the bhuna masala.

The people of Kerala love their curry spicy hot!! If you are like me and cant tolerate extreme spiciness then, this recipe is for you. Its much milder.

Here is what you’ll need:

6-7 pieces of mutton in bones

½ cup fresh coconut

1 tsp coriander whole

1 tsp jeera whole

5 whole black pepper seeds

3 red chillies

1 bay leaf

1  inch cinnamon stick

¼ tsp fenugreek

1 medium onion

1 tomato

1inch ginger

5 cloves garlic

2 green chillies

6-7 curry leaves

½ tsp mustard

Salt as per taste

2 tbsp oil

This recipe serves 3 people and each serving provides approximately 350 calories.

Method:

1. In a small pan, heat one tsp oil. Add the whole coriander, whole jeera, fenugreek, whole black pepper, cinnamon stick, bay leaves, red chilli and coconut.
2. Once the coconut starts turning brown, switch off the flame and let the mixture cool.
3. Grind the mixture into a fine paste with little water.
4. In a pressure cooker, heat 1 tbsp oil and splutter the mustard seeds.
5. Once the mustard splutters, add the curry leaves, green chillies and onions.
6. Once the onion brown, add the tomato. Cook till the tomatoes go soft.
7. Add the cleaned mutton to the onion tomato mixture, and cook till mutton sweats.
8. Add a cup of water and pressure cook for 4 whistles on medium low heat.
9. Once the mutton is cooked, add the ground paste of coconut and spices and mix well.
10. Add salt to adjust the taste.
11. Serve hot with pathiris.

Recipe by Zohra Sada