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Kerala Style Mutton Curry
Kerala Style Mutton Curry

Before you jump to Kerala Style Mutton Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.

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We hope you got insight from reading it, now let’s go back to kerala style mutton curry recipe. To make kerala style mutton curry you only need 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Kerala Style Mutton Curry:
  1. Provide three inch mutton lean cut into pieces , 1 kg / 2 lbs
  2. Get 3 Tbs coconut oil cooking oil or of choice
  3. Prepare 1 C onions , sliced finely into halfmoons
  4. Provide 3 / mirch green chilishari , chopped
  5. Provide 1/2 C tomatoes , finely diced
  6. Provide 1/4 C cilantro dhania / , chopped & cleaned
  7. Get 1 can coconut milk (400ml)
  8. Take 2 tbs water Mix with to make smooth paste :
  9. You need 1 tbs ginger / adrak paste
  10. Use 1 tbs garlic / lahsun paste
  11. Get 2 tbsps coriander dhania ground /
  12. Provide 2 tsps garam masala
  13. Take 2 tsps mirch Kashmiri ( or 1 tsp paprika + 1 tsp cayenne)
  14. Get 1/2 tsp turmeric haldi /
  15. Get 1 TBS lime juice
  16. Prepare 2 tsps salt
Steps to make Kerala Style Mutton Curry:
  1. Make a paste of the ginger, garlic, coriander, garam masala, Kashmiri mirch, turmeric, lime juice, salt, and 2 TBS water. Set aside.
  2. Heat oil in pressure cooker, heavy bottomed skillet or kadhai until fragrant (about 5 minutes), fry onions until just starting to turn brown.
  3. Add tomatoes & green chilis to onions in pan, & fry for 5-7 minutes or until tomatoes are soft.
  4. 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.
  5. Stir in meat pieces, mix to coat well with spice/onion mixture. Fry for about 5 minutes.
  6. 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.
  7. 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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