Kerala Mutton curry

Ingredients

Mutton – ½ kg (diced)

Shallots/ Cheriya ulli – 300 gm / ( 2 cup sliced)

Tomato – 1

Ginger garlic paste – 1 tsp

Curry leaves

Water – 1 cup

To marinate

Ginger garlic paste( Inji veluthulli paste) – 1tsp

Corainder powder – 1 tbs

Redchilly powder – 1 tsp

Turmeric powder – ¼ tsp

Pepper powder – 1 tsp

Salt – to taste

Curry leaves

To powder

Poppy seeds / Cuscous – 1 tbs

Cinnamon stick – ¼ inch stick

Cloves -2

Cardamom – 2

Fennel/ Perum jeerakam – ½ tsp

Pepper / Kurumulaku – ½ tsp

Star anise/ Thakolam – 1

Method

1. Marinate the mutton with ingredients listed under ‘ To marinate’ and keep it aside.
2. In a wok/ Cheena chatty add coconut oil and sauté the sliced shallots until soft and light brown.
3. Add ginger garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until tomatoes are soft.
5. Transfer this masala into a pressure cooker, add the marinated mutton, curry leaves and add water. Pressure cook for 4-5 whistles or until done.
6. Open the lid of the cooker when pressure goes off .
7. Meanwhile powder the indredients listed under ‘ to powder’ and add this to the mutton curry.
8. Turn on the flame again and bring the curry to boil for 3-4 minutes and turn off the flame.

Before I sign off let me wish you all a Fabulous Newyear !!