Christmas is just round the corner and most of you might be busy making holiday plans, baking cakes and getting ready for a joyful Christmas. Is your Christmas menu plan ready? Am also baking cakes and getting ready for the packing and moving to native. The menu will also be shortly fixed up to enjoy for Christmas lunch.
If you are hunting for mutton curry recipes, then this is a great choice mutton curry recipe from Karnataka to try. The gravy is quite thick and delicious. The recipe has slight variation from each place but majority of the places, this is the recipe, and so I just followed. This is also called Mutton Sambar curry in few places in Tamil Nadu and Karnataka. This curry is quite easy to make, as most of the ingredients added are ground to a smooth paste and added. And I used the pressure cooker to cook the mutton, which made the work all easier to make within no time. This is a curry that can be served with veg pulao, neer dosas, appams or chapathis. Generally ragi mudda is serve with this curry in Karnataka. Try and enjoy !!
Preparation time ~ 20 minutes
Cooking time ~ 30-40 minutes
Serves ~ 5-6
Author ~ Julie
Ingredients
mutton 750 g
turmeric powder 1/2 tsp
salt to taste
onion 1 sliced
coriander leaves 2 tbsp
curry leaves a sprig
coriander leaves 2 tbsp chopped
to grind
onion 1 sliced
green chillies 3-4
coconut 1/4 cup
ginger 2’ piece
garlic 10-12 cloves
kashmiri chilly powder 2 tbsp
coriander powder 2.5 tbsp
cloves 5-6
cinnamon 2’ piece
tomato 1 small
coriander leaves 1/4 cup
pottukadala 1/2 tsp
salt 1/2 tsp
oil 4tbsp
Method
- Wash the mutton and clean, drain water & keep aside.
- In the blender jar, add the grated coconut, cinnamon, cloves, ginger, garlic, pottukadala. Add chopped tomato and coriander leaves, along with kashmiri chilli powder and coriander powder. Heat a pan and add one sliced onion along with green chilli. Sauté till translucent and switch off flame. Cool and add to blender jar, grind to a smooth paste.
- Heat oil in a cooker and add sliced onions. Sauté till translucent and add the mutton pieces, mix well and cook for 3-4 minutes till water seeps out of the mutton. Add the turmeric powder, salt, curry leaves & coriander leaves.
- To this add the ground paste and mix well with the mutton pieces. Cook for 4-5 minutes on medium flame till the masala is coated well with the curry.
- Add water (about 1 cup)to the blender jar and swirl the jar to remove any masala left. Add this to the mutton.
- Cover the lid and cook the mutton for 3-4 whistles in the pressure cooker. Wait for the pressure to release and then open the lid. The mutton looks cooked and oil floats on top of the curry, making it a significantly cooked curry. Garnish with a few coriander leaves and serve warm.
* The cooking time of mutton varies with the type of mutton, so just keep a check on that.
* You can use a pan and cook the mutton in that too, pressure cooker saves time and energy.
* This curry is best served with ragi mudda/ neer dosa, but you can always serve with chapathis, rice or even naan.
* You can also sauté the tomato, coriander leave along with onions and then grind. You can also dry roast the cinnamon and cloves before grinding.
* Some recipes call to add lime juice or tamarind pulp too, but adding one tomato was enough for us, so I just omitted the extra tanginess.
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When should I come over for the dinner? :-) The curry looks so very good, Julie.
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