Hi friends..Wish you all a very happy and prosperous new year!! Hope 2011 brings lots of happiness and joy to everyone’s life…Hope you all had a wonderful Christmas too !
I was away on a 1 month vacation to India! We had a stopover at Dubai for 3 days to visit my sister and family. We visited Lakshmi and her cute baby boy too. They both are doing good. Overall we had a great time but the trip was so hectic that I guess I will be relaxing for the next two months. Lots of things to catch up now!
Though I had been super busy in Kerala, I managed to photograph a few of my mother’s and MIL’s nadan recipes which I will post over time. And today I am posting a nadan mutton curry recipe which is a personal favorite of mine and definitely you would love it too….
Ingredients (Serves 5 – 6)
1. Mutton / Lamb – 1 kg, washed and cubed
2.Coconut oil – 3 – 4 tbsp
3. Shallots – 1 cup (20 – 25), peeled
Green chilies – 2 – 3
4. Ginger-garlic paste – 2 tbsp
Curry leaves – A few
4. Turmeric powder – 1/2 tsp
Chilly powder – 3 – 4 tsp (Adjust according to your spice tolerance. You can use kashmiri chilly powder if you want it less spicy.)
Coriander powder – 2 tbsp
Pepper powder – 1 – 1.5 tsp
5. Tomato – 1 medium, chopped
Garam masala powder – 1.5 tsp (Click here to find the recipe for home-made garam masala powder)
6.Hot water – 3/4 – 1 cup
Salt – To taste
7. Coconut oil – 1 tsp
Mustard seeds – 1/2 tsp
Curry leaves – A few
1. Crush the shallots and green chilies in the small jar of a blender.
2. Heat 3 – 4 tbsp coconut oil in a pressure cooker over medium heat. (You can either splutter the mustards now or after the curry is done as mentioned in step 3). Add in the crushed shallots mentioned in step 1 and saute until they turn light brown. It will take at least 15 – 20 minutes. Now add the turmeric powder, chilly powder, coriander powder and pepper powder. Cook until their raw smell leaves. Add the tomatoes and saute for a few minutes or until the tomato is mashed up and oil starts separating. Stir for a minute or until their raw smell is gone and oil separates. Ad garam masala powder and cook for a minute. Add the mutton pieces, few curry leaves and enough salt. Cook for 1 – 2 minutes and add enough hot water (around 3/4 cup). Cover with the lid and pressure cook for about 2 – 3 whistles. Bring down the heat and cook for 1 – 2 whistles. Remove from heat. Open the pressure cooker when the pressure releases and taste check for salt. Adjust the gravy according to your required consistency. Add 2 pinches of garam masala and mix well.
3. Heat 2 tsp coconut oil in a small pan and splutter mustards. Throw in a few curry leaves and pour this tadka over the curry. Keep aside for 30 minutes before serving. Serve hot with chapathi, rice, appam, paratha or even dosa/idli.
1) You can add around 1/2 cup coconut milk to this curry for an extra taste. Add it after opening the pressure cooker and heat at low flame for around 1 minute. Switch off.
2) You can replace the shallots with 2 cups sliced onion but it will be much tastier with shallots.