Sunday, September 17, 2017

KONKANI MUTTON CURRY


I like trying out traditional dishes from various regions. I specially love the non-veg curries from the Southern Coastal regions. Most of them are coconut based and spicy and can be served with rice, akki rotis, dosas and appams.
Here is a Konkan style mutton curry. My version is milder. You can increase the spice level as per your liking.

Ingredients:
Mutton ...... 500 gms (with bones)
Ginger garlic paste ... 2 tbsps (for marination)
Salt ................ to taste
Turmeric powder .. 1/2 tsp
Oil ................... 1/4 cup
Onion ............ 1 cup (sliced)
Tomato ......... 1 medium (sliced)

For Dry Masala:
Coriander seeds .... 1 tbsp
Poppy seeds .......... 1 tsp
Sesame seeds ....... 1 tsp
Fennel seeds ....... 1 tsp
Cumin seeds ........ 1 tsp
Cloves ............... 4-5
Green cardamoms .. 4-5
Cinnamon stick ....... 1" piece
Star anise ................. 1

For Wet Masala:
Coconut .......... 1/2 cup or 3/4 th cup
Green chillies ... 3-4
Coriander leaves .. 1/2 cup
Garlic ................. 6-7 cloves
Ginger ............. 1" piece
Onion ............ 1 (sliced and sauteed lightly)
Water ............ as needed for grinding.

Method:

Wash the mutton. Marinate it with ginger garlic paste and salt.







Roast the dry masalas and grind them to a powder.






Roast the coconut in a pan until it changes the colour. Remove it in a bowl.





In the same pan heat a little oil and saute the sliced onion mentioned in the wet masala list.




Now grind the wet masala ingredients adding a little water.








Stir in the dry masala powder and blend together. Set it aside.







Now heat a little oil in a pan and fry the sliced onions until light brown for the mutton. Add a tomato and some water to cook it.






Simmer for 5 minutes.







Heat 2-3 tbsps of oil in a pressure cooker. Add the marinated mutton and stir fry for 5 minutes.







Now add the sauteed onion and tomato to it.








Add salt and turmeric powder and stir fry  for a minute or two until the oil separates. Add two cups of water and close the cooker lid. Cook for 5-6 whistles or more depending on the quality of meat. Check it out and cook until three-fourths done.






Now tip in the masala paste and one cup of water. (the quantity of water depends on the consistency of the gravy you want to make)







Close the pressure cooker again and cook for 2-3 whistles. Open it after it cools down.









Note: Traditionally the mutton is slow cooked in a pan or earthen pot. You can do that if you find very tender mutton. These days what we get is so tough and takes very long time to slow-cook.

6 comments:

  1. Shobha the masalas in this preparation are what I'd like to make with paneer or beans. Its fun exploring other cuisines, be it for vegetarian or non vegetarian dishes.

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    Replies
    1. Absolutely .. I love doing that too. Change is always welcome.

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  2. I have never tried konkani dishes, must be so spicy and flavourful.

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    Replies
    1. Yes Jagruti .. they are so delicious.. Most of the dishes have coconut as they have plenty of it in the Konkan coast.Do give it a try with some veggies.

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  3. It's great you can set the tone of the spice and heat to suit your own tolerances. I love the flavours but not too much heat.

    ReplyDelete
    Replies
    1. Heidi you can reduce the spice level to suit your taste. I make them milder sometimes for my kids.

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