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We hope you got insight from reading it, now let’s go back to kerala style mutton curry recipe. You can have kerala style mutton curry using 16 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Kerala Style Mutton Curry:
- Get three inch mutton lean cut into pieces , 1 kg / 2 lbs
- Get 3 Tbs coconut oil cooking oil or of choice
- Take 1 C onions , sliced finely into halfmoons
- You need 3 / mirch green chilishari , chopped
- Prepare 1/2 C tomatoes , finely diced
- Provide 1/4 C cilantro dhania / , chopped & cleaned
- Take 1 can coconut milk (400ml)
- Prepare 2 tbs water Mix with to make smooth paste :
- Get 1 tbs ginger / adrak paste
- Take 1 tbs garlic / lahsun paste
- Get 2 tbsps coriander dhania ground /
- Get 2 tsps garam masala
- You need 2 tsps mirch Kashmiri ( or 1 tsp paprika + 1 tsp cayenne)
- Get 1/2 tsp turmeric haldi /
- Get 1 TBS lime juice
- Take 2 tsps salt
Steps to make Kerala Style Mutton Curry:
- Make a paste of the ginger, garlic, coriander, garam masala, Kashmiri mirch, turmeric, lime juice, salt, and 2 TBS water. Set aside.
- Heat oil in pressure cooker, heavy bottomed skillet or kadhai until fragrant (about 5 minutes), fry onions until just starting to turn brown.
- Add tomatoes & green chilis to onions in pan, & fry for 5-7 minutes or until tomatoes are soft.
- Stir in spice paste & fry for 3 minutes, be careful not to burn spices, you may add 2 TBS water to prevent this if mixture begins to stick or scorch.
- Stir in meat pieces, mix to coat well with spice/onion mixture. Fry for about 5 minutes.
- Add chopped cilantro leaves, coconut milk and 1/2 C water. Stir well and bring to simmer. If using pressure cooker: seal and steam for 5-6 whistles for mutton/goat or buffalo, 3 whistles for lamb. (If cooking lamb in kadhai or skillet simmer for 20 to 25 minutes or until meat is of desired tenderness and oil separates from sauce.) Salt to taste and serve.
- If you do not have a pressure cooker and wish to make this recipe with goat/mutton or water buffalo meat, I would not cook it in a kadhai or skillet. It will take hours until the meat is tender. A better choice would be to use a crock pot or slow cooker after step six.
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