Coconut Mutton Curry

Coconut Mutton Curry
Coconut Mutton Curry
I don’t usually do very complex recipes, but this is one of them and I’m very happy to say, it turned out well. Blame it on my partial south Indian heritage, but I do crave coconut flavored dishes every now and then. Since I had some time on my hands, I decided to experiment with a moderately complex blend of spices.The first step in this recipe is the spice blend. I ground together fennel seeds, black peppercorns, cinnamon, green cardamom, star anise, nutmeg, black cardamom, cloves, mace and a slightly uncommon spice called teb mirchi.

Next mix the mutton with the spice blend above along with some red chilli powder, ginger paste, garlic paste, salt and yogurt. Mix well and marinate for at least 2 hours.

Finely slice some onions and fry slowly, until golden brown in a pressure cooker. Add some of the spice blend and then quickly toss in the meat. Keep the bowl aside. Stir fry the meat on high heat, till the entire mixture is well browned and you have a thick residue/gravy in your cooker. In the same bowl as the meat (why waste that lovely marinade?) pour some coconut milk (I used 1.5 cups for 1 kilo of meat) and an equal quantity of water. Mix well and pour into the cooker with the meat. Mix well, close and pressure cook for 15 minutes.

When done, remove the steam and add another 1 cup of coconut milk (adjust for the quantity of meat you’re using), bring to the boil and take off the heat.

Serve with steamed rice.

ps: I’m too chicken for it, but I suspect a couple of ground, de-seeded, green chillies would taste good.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.