We are on to our 6th dish now, and the South Indian influence continues. This time we are doing a really heavy Mutton Curry with Coconut and Cashew from the warrior clans of Coorg. Along with Coconut and Cashew we will also be putting Khus-Khus (poppy seeds) to give the curry more balance and depth of flavor.This can be eaten with simple steam Rice, Paratha and even with Dosai. So lets get on with it:
1.5 kg Mutton Leg Boneless
2 Tsp (Coriander, Red Chili, Turmeric and Cumin powder each)
4 med Onions Chopped
3 Big Tomatoes Chopped
2 Tsp Ginger Garlic Paste
3 Whole Green Chili
50 g Cashew Nuts (Blanched)
Half Freshly grated Coconut
15 nos Black Peppercorn
Half Inch Cinnamon stick
2-3 nos Cloves
15 g Khus Khus (Poppy Seeds)
- Marinade Mutton with ONE tsp each of the Indian Masalas for 3 hours.
- Roast all ingredients under ‘Roasting’ heading
- Add to the coconut and Cashew and blend to a thick paste and keep aside.
- In a pressure cooker, add oil and the sliced onions. Cook till brown. Put in the slit chilies
- Once browned, put the tomatoes and cook till tender. Add the remaining tsp of the Indian Masalas and stir till raw smell goes away.
- After cooked put in the Mutton and mix well such that the masala gets coated. Cover the Mutton with water (Stock) and pressure cook for 40-45 minutes on slow flame (Or 2 whistles on high flame and 5 whistles on slow.)
- After the Mutton is cooked and NOT falling off the bone, add the Cashew paste and cook for a further 15 minutes.
- Once the curry has thickened up, add the chopped coriander and take off the flame.
Once the flame is off, we’d suggest you eat this hot off the cooker and not re-heat again as it might alter the taste. Served best with a Paratha or even Steam rice this is a different version of a Mutton curry we wish you all try out once. The best part is that Mutton can be replaces with Chicken!! Let us know in the comments below how your version came out and until next time Keep Cooking and Stay Sexy!!