Ingredients (Serves 3)
1. Mutton – 300 gm, cut into small pieces
Ginger – 1/2 tsp, crushed or choped
Garlic – 2 medium cloves, crushed or chopped
Turmeric powder – 1/4 tsp
Salt – As required
Coconut oil – 1 tsp
Other ingredients
2. Coconut oil – 1 tbsp
3. Whole spices – Fennel seeds – 1/4 tsp, cardamom – 2, cloves – 3 – 4, cinnamon stick – 1/2 inch, bay leaf – 1, whole black pepper corns – 1/4 tsp
4. Onion – 3/4 cup, thinly sliced
Ginger – 1/2 inch, thinly sliced
Green chilly – 1 – 2, diagonally sliced
Curry leaves – 1 sprig
5. Carrot – 1 small, cut into rounds
Potato – 1 small, cubed
Green beans – 6, cut into 1 inch pieces diagonally
Fresh green peas – 3 tbsp
6. Thin coconut milk – 1 – 1.5 cups
Thick coconut milk – 1/4 cup
7. Freshly crushed black pepper corns – 1/4 tsp
Garam masala powder – 1/2 tsp + 1 – 2 pinches
8. Salt – To taste
To season
9. Coconut oil – 2 tsp
Pearl onions – 3, thinly sliced
Cashews – 4 – 5
Curry leaves – A few
Method
1. Marinate the mutton pieces with ingredients numbered 1 for at least 30 minutes. Pressure cook mutton for 4 whistles or until soft and done.
2. Heat coconut oil in a pan at medium heat. Add whole spices and stir until fragrant. Add onion and saute until transparent. Next add ginger, green chilly and curry leaves. Saute for a minute or two. Add carrot, potato, green beans and salt. Saute for a minute. Add thin coconut milk, 1/2 tsp garam masala powder and cook covered for 3 – 4 minutes. Add the pressure-cooked mutton with gravy and fresh green peas. Mix well and continue cooking for a few more minutes until vegetables are done. Taste-check for salt. Add thick coconut milk and cook for a minute. Sprinkle freshly crushed pepper corns and a pinch of garam masala powder. Switch off.
3. Heat coconut oil in a small pan. Add sliced pearl onions and saute until light golden. Add cashews, curry leaves and saute until golden. Pour over the curry. Cover and set aside for 20 minutes. Serve with appam, idiyappam, chapathi etc.
Recipe adapted from here
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