Malabar mutton curry/ Varutharacha mutton curry

We don’t buy Mutton/ lamb at home often, even when we buy it’s usually for biriyani so if you check my blog I don’t have much mutton recipes, but during this holiday time we have been entertaining a lot and I  have been cooking with mutton too. For my last party I promised my friends Keralan food so when I bought mutton, the first thing which came to my mind was this varutharacha mutton curry which my amma used to make a lot. To be honest I was never a fan of varutharacha curry back then so I rarely made it myself.

My hubby did ask me whether I am sure I want to experiment  as this is not something I cook often, usually when he say something like that I lose my confidence and give up on that dish and go for my tried and tested recipes but this time I was determined. I am glad that I didn't listen to him  as this curry turned out  super delicious. My friends loved  it too !

In this recipe I have added a leaf ( ramba leaf ) which was very new to me until my friend who is from Srilanka introduced this to me, something which they add a lot in Srilankan cooking usually to flavour rice. It’s readily available in Indian/Asian groceries here.You can read more about the leaf here. It's an optional ingredient so please don't bother if you don't have it. 

Recipe source – Amma and my own

Ingredients

Mutton/Lamb – 1 kilo
To marinate

Chilli powder -1 tbsp

Turmeric powder – ½ tsp

salt
Ginger garlic paste – 1  tbs

Onion - 6 medium

Tomato -3 small

Ginger garlic paste – 1 tbs

To roast

Grated coconut/ ചിരണ്ടിയ തേങ്ങ – 1 ½ cup

Shallot/ചെറിയ ഉള്ളി – handful

Coriander seeds/ മല്ലി – 2 tbs

 Cinnamon /പട്ട– 1 stick

Cloves/ഗ്രാമ്പു– 4-5

Cardamom/ഏലക്ക -5

Star anise/തകോളം

Fennel/പെരുംജീരകം – 1 tbsp

Peppercorns/കുരുമുളക് – 1 tsp

Whole Red chilli/ വറ്റല്‍ മുളക് – 3

Curry leaves/കറിവേപ്പില – 5-6 sprigs

Poppy seeds/cuscous/കസ്കുസ് – 1 tbs

Ramba leaf/ രംഭ ഇല /  ( optional) – 1 small piece

Coriander leaves/ മല്ലി ഇല

To temper

Coconut pieces/തേങ്ങാ കൊത്തു – 1 tbs

Shallots/ ചെറിയ ഉള്ളി  -4 thinly sliced

Curry leaves/ കറിവേപ്പില– few

 Method

• Marinate the mutton with red chilli, turmeric, salt and 1 tbs ginger garlic paste for about 30 minutes to 1 hour.
• In a pan add some coconut oil and add the whole garam masala (cinnamon, cardamom, cloves, fennel,star anise) and when nice aroma comes out add grated coconut, coriander seeds, whole red chillies, curry leaves and roast for few minutes. When it start to turn change colour, add poppy seeds and carry on roasting until golden brown. DONOT roast beyond this point.
  
  
  
  
  
  
  
• Once it’s cool grind it adding very little water into a smooth paste and keep it aside.
• In a pressure add coconut oil and add chopped onion and saute until light brown.
• Add in the rest of the ginger garlic paste and saute until raw smell goes.
• Add chopped tomatoes, few curry leaves and cook for few minutes.
• Add in the marinated mutton, 2 cups of water and pressure cook for 4 -5 whistles or until mutton is cooked.
• Once the pressure releases open the pressure cooker and add the ground masala paste, curry leaves, ramba leaf and boil everything for 5-10 minutes. 
• In a small pan add coconut oil and fry the sliced shallots, coconut pieces separately until brown, throw in some curry leaves along with them before you remove them fire and add it to the gravy.
• Add chopped coriander leaves and garnish.