This is one of the mutton curries which we use to have almost on all Sundays in my mother’s place. But after marriage when I started cooking, I use to prepare this rarely. When I had it often I never got the taste of this curry, only now after long time I got the flavor. Also I would say that this is a simple recipe with delicious taste because of less time consumption and simple ingredients. Not only it goes out well with steamed rice, but also it goes out well with dosa. Let us move on to the recipe…
- Lamb / Mutton – ½ kg
- Onions – 2 nos (big size)
- Potatoes – 2 nos (optional)
- Coconut pieces – 3 tbsp
- Cumin seeds – 1 ½ tsp
- Red chili – 5 nos
- Coriander seeds – 2 tsp
- Ginger – 1 “ inch stick
- Garlic – 3 cloves
- Black peppercorns – ½ tsp
- Turmeric powder – ½ tsp
- Salt to taste
- Oil – 3 tsp
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Methi seeds – ¼ tsp
- Curry leaves – a string
- Dry roast coconut, cumin seeds, red chili, coriander seeds, ginger, garlic and black peppercorns together in a kadai. Bring them to room temperature and grind it to fine paste by adding little water.
- Peel and finely chop the onions. Peel and roughly chop the potatoes.
- Heat oil the pressure cooker, add in the mustard, cumin, methi seeds and curry leaves. Wait till they crackle.
- Pour in the ground paste and cook till the raw smell goes off.
- Add in the mutton / lamb pieces followed by turmeric powder and salt. Cook till the mutton/lamb pieces get blend with the masala.
- Pour in two cups of water, add in the potato pieces and wait till it boils. Cover with the lid.
- Pressure cook for 4 whistles.
Serve hot with steamed rice or dosa.
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