Kerala Mutton Curry Mild Recipes

KERALA MUTTON CURRY - MILD

Steps:

• Mix spices for marinade with the yoghurt and mix well with the mutton.
• Leave in the fridge for at least 1-2 hours but at best- overnight.
• After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
• Slice bell peppers lenghtwise and fry in oil.
• Strain and set aside.
• Peel potatoes, cut in 4 cubes and microwave until half-done.
• Fry potatoes in the same oil used for frying the bell peppers until golden.
• Strain and set aside.
• Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
• Onions will be ready once they are transparent and soft.
• Add Garam masala and fry for 30 sec.
• Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
• Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
• Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
• Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
• Be careful not to overcook- meat has to be cooked, but firm.
• Salt to taste and sprinkle with corriander or parsley.
• Serve with rice or chapati.

KERALA STYLE MUTTON CURRY (NAADAN MUTTON/LAMB/GOAT CURRY)

Steps:

• Let's start by prepping the ingredients. Thinly slice onions and shallots. Slit the green chillies lengthwise. Crush or chop ginger and garlic.
• Wash and drain the mutton pieces. Add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 teaspoon coriander powder. Mix well, and let it sit for 15 minutes and absorb the flavours.
• Now add mustard seeds, and let them splutter.
• In a deep bottom pan/pot heat 3 1/2 tablespoons of coconut oil. Fry shallots till they start turning brown.
• Add curry leaves, dry chillies, and fry for another 10-15 seconds.
• Add ginger, garlic, green chillies, and onions.
• Continue frying while stirring occasionally. Fry till the onions are tender.
• Add the mutton pieces and salt, and mix well.
• Close the lid, and let it cook on a low flame for 45 minutes. Stir occasionally.
• We can freshly prepare coconut milk while the mutton is cooking. Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.
• After 45 minutes, check the mutton pieces, and cook for more time if required.
• Add 1 teaspoon coriander powder, 1/2 teaspoon chilli powder (you can add 1 full teaspoon of chilli power if you want the curry to be hot).
• Now add the second extract (thin coconut milk).
• Mix well, and reduce on a low flame.
• Cook and reduce till most of the gravy disappear. Add 1/2 teaspoon of garam masala (check out the cooking tips).
• Now add the first extract (thick coconut milk). Mix well, and cook for a few minutes on low flame. Do NOT boil it. Add more salt if required. Switch off as soon as the curry starts to boil.
• Serve hot with rice. Serving suggestion - Use Kerala boiled rice for an authentic combination.