Kerala Style Mutton Curry Naadan Muttonlambgoat Curry Recipes

KERALA STYLE MUTTON CURRY - WITHOUT COCONUT (NADAN MUTTON CURRY)

Steps:

• Slice small onion. In a pressure cooker, heat the oil. Add the small onion, curry leaves, salt and green chilly. Adding salt, helps the onion to get cooked fast. You can replace 1 cup of small onion with regular onion if needed.
• Saute the onions until it is lightly brown in color.
• Grind the ingredients listed under the Grind section in the ingredients list. Add 1 or 2 tbsp of water to grind it well. Add the grinded mixture and saute well in oil.
• Add 1 cup water and add sufficient salt. Add lime juice. Add cleaned mutton pieces and pressure cook until mutton is done. It usually takes around 4 - 5 whistles. Onion gets mashed into the gravy, by this time.
• Coriander leaves is optional. Add it only if you like the coriander leaves flavor. If you need more sourness for the curry, add sufficient vinegar.
• Cook it for 5 - 10 minutes or until gravy has desired consistency.
• Enjoy with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.

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.