½ kilo mutton cut into 1 ½” – 2” chunks
1 ½ Tbsp ground coriander
½ Tbs Kashmiri Chilli powder
¼ tsp turmeric powder
Salt as required
½ cup water
2-3 Tbs coconut oil
2 twigs Curry leaves
220 g (1 ½ cups) chopped onion
6 cloves of garlic grated (2 Tbs firmly packed)
30g / 2” medium thick ginger (1 heaped Tbsp)
¼ cup Sliced coconut (Thengakkothu)
1 dried Red Chilli, chopped
1 medium size tomato
To roast and grind:
1-1 ½ tsp fennel seeds (Perumjeerakam)
2-3 small pieces of cinnamon sticks
For final sprinkling:
2 Tbs chopped coriander leaves
1 twig curry leaf
¾ tsp pepper powder
½ tsp spice powder (from the roasted and ground powder)
1.Wash the mutton, marinate with ground coriander, Kashmiri Chilli powder, turmeric powder and salt for half an hour.
2. Heat a pressure cooker, add this marinated mutton along with half a cup of water and cook till done.
3. In another pan, heat oil. Add onions, ginger, garlic, curry leaves, red chilli and sliced coconut and sauté until onions starts turning golden colour.
4. At this stage, add cooked meat along with the water and sauté until it gets thick. Add the chopped tomato and spices leaving ½ tsp behind for final sprinkling and sauté until the curry is quite dry and starts taking a light blackish/dark brown colour.
5. Add pepper powder, chopped coriander, curry leaves and the rest of spice powder and stir well. Close the lid and cook for a couple of minutes until the coriander leaves are wilted and the flavours all are well combined. If it becomes too dry, just sprinkle some water.
Garnish with chopped shallots, sliced coconut and coriander leaves. Can be served as a side dish for rice, chappathi, porotta etc. I prepared this as a side dish for chappathi.