Vishu is generally celebrated with an array of delicious vegetarian preparations. But the culturally rich Malabar region stands out in this regard with its non-vegetarian recipes for the harvest festival. Mutton masala curry is one such preparation.
Ingredients
½ kg mutton
2 ½ tbsp coriander
½ tsp cumin
½ tsp turmeric powder
6-7 dried chillies
1 tsp black pepper
3-4 onions (sliced)
3 green chillies (sliced)
Piece of ginger
Curry leaves
Half cup water
Salt as required
2 potatoes `
1 ½ coconuts (grated)
3 cloves garlic
Coconut oil
2 tomatoes (diced)
A piece of cinnamon
1 clove
Coriander leaves
Shallots for garnish
Preparation
Dry roast coriander, cumin, dried chillies, and black pepper separately
Grind these into a fine masala powder
Wash the mutton and add it into a pressure cooker
Rub turmeric powder and the masala powder onto the mutton pieces
Add the onions, green chillies, ginger, and curry leaves
Pour water and add salt as required
Into it add the potatoes as well
Now close the lid and pressure cook the mutton well
Mix the grated coconut with garlic and curry leaves
Heat coconut oil in a pan and add this grated coconut along with garlic and curry leaves
Roast well until the coconut turns dark brown
Scoop out the roasted coconut and grind well without adding water
Open the pressure cooker and scoop out the potatoes
Peel these cooked potatoes and dice them
Add tomatoes into the cooked mutton mixture
Into it add cinnamon and clove and cook
When the tomatoes are cooked, add the previously ground roasted coconut and some chopped coriander leaves
Add the diced potatoes before turning off the flame
Fry some finely sliced shallots in coconut oil or ghee and add it into the mutton curry.
