Mutton Mappas

Wishing all my readers a very happy and blessed Easter!

Mutton Mappas

Ingredients (Serves 3 – 4)

1. Mutton – 1/2 kg, cut into medium-small pieces

Onion – 1/4 cup, thinly sliced

Turmeric powder – 1/4 tsp

Ginger – 3/4 tsp, thinly sliced

Green chilly – 1, diagonally sliced

Curry leaves – A few

Coconut oil – 1 tsp

Salt – To taste

2. Water – 1/4 cup

3. Coconut oil – 1.5 tbsp

4. Garlic – 2 tsp, chopped

Ginger – 1 tbsp, thinly sliced

5. Onion – 1 cup, thinly sliced

Green chilies – 2, diagonally sliced

Curry leaves – 1 sprig

6. Turmeric powder – 1/4 tsp

Coriander powder – 2 tsp

7. Cashew paste – 2 tsp (Soak 6 – 7 whole cashews in warm water for 30 minutes. Grind to a fine paste in the small jar of a mixie)

8. Thin coconut milk – 1 cup

9. Thick coconut milk – 1/4 cup

10. Salt – To taste

To season

11. Coconut oil – 2 tsp

Pearl onion – 4 small, thinly sliced

Kashmiri chilly powder – 1/2 tsp (optional)

Curry leaves – A few

Method

1. Marinate mutton pieces with the other ingredients numbered 2 for at least 30 minutes. Add 1/4 cup water and mix well. Cook for 3  whistles. Open the lid and add cubed potatoes. Cook for 1 whistle and switch off. Set aside.

2. Meanwhile heat 1.5 tbsp coconut oil in a heavy-bottomed pan. Add chopped garlic and saute for 30 seconds. Add sliced ginger and saute for another 30 seconds or until they change color slightly. Add sliced onion, curry leaves and saute until onion starts to change color. Add turmeric powder and coriander powder. Saute until their raw smell disappears. Add cashew paste and cook for a minute. Next add 1 –  1.5 cups of thin coconut milk, cooked mutton with gravy and bring to a boil. Cook for a few minutes. Add 3/4 – 1 tsp garam masala powder and 1/4 – 1/2 tsp pepper powder. Taste-check for salt. Add thick coconut milk, cook for a minute and switch off.

3. Heat 1 tbsp coconut oil in a small pan. Fry pearl onion until golden and then add curry leaves. Fry until crisp. Switch off. Add 1/2 tsp kashmiri chilly powder and stir for a few seconds. Pour this over the curry. Cover and set aside for 20 minutes. Mix well. Serve with chapathi / porotta / pulao etc.

Recipe courtesy – Dhe ruchi