Spicy mutton with coconut

A favourite dish with many a Keralite, this dish makes a great starter for dinner parties.   The dish is simple to make with many variations but the recipe below is one handed down to us from Anna’s mum and it hasn’t failed us so far.

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What do I need to make it?

  • 500 gms mutton cubed (can substitute with lamb/beef )
  • 1 large red onion sliced
  • 4-6 green chillies
  • Handful fresh curry leaves
  • 2 inch piece of fresh coconut cut into slivers
  • 4 tbsp coconut oil

For the paste

  • 1 large cinnamon sticks
  • 1 tsp fennel seeds
  • 1 tsp black pepper corns
  • 1/2 tsp cloves
  • 6-8 cloves of  garlic
  • 2 inch piece of ginger skinned
  • Handful fresh curry leaves (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (adjust to taste)
  • 2 tbsp dhania (ground coriander) powder
  • Salt to taste

 

How much will I make?

Serves 4

How do I make it?

Grind all the paste ingredients in a blender till you get a coarse paste (add a bit of water if needed).   Wash the mutton and pat dry before mixing in the paste ingredients.   Add salt to taste and allow the meat to marinade for a couple of hours (the longer the better).   Place the marinated meat in a pressure cooker and cook for 30 minutes or till the meat is cooked.   Once the pressure cooker is switched off and if you notice liquid build up then place the meat on the stove till all the liquid has evaporated.   Heat a large pan and add the coconut oil, then add the curry leaves and green chillies  and stir for a minute before adding the sliced onions.   Saute on medium heat for 5 minutes before adding the cooked mutton and coconut.   Keep tossing over medium heat till the meat begins to brown a bit.   Take off the heat and serve with a nice ice cold pint of lager or beverage of choice.

 

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