Mangalorean Mutton Curry
- Details
When we were kids we used to enjoy ‘Star-lit Dinner’ once in a while. We, along with our parents, would carry dinner to the terrace and enjoy the food under the ‘Stars’. Later we all would lie down, watch the stars and sing old songs. Those were the good old days!!!
It was for one of those ‘Star-lit Dinner’ episodes that I made Mangalorean Mutton Curry for the first time. Even though I do not recollect the source of the recipe, I know that it is a definite winner. This curry can be made with the meat of your choice and can be had with rice, chapathi, poori etc.
Mangalorean Mutton Curry
Mangalore Mutton Curry is coconut based gravy, that goes well with Rice or any Indian Bread.
Ingredients
- 500 gms Mutton/Lamb pieces (you may use Chicken or any other meat)
- 2 Onions chopped
- 1/2 coconut Grated coconut (Approx 1 cup plus)
- 1 tablespoon Poppy seeds
- 1/2 tablespoon Cumin seeds
- 1/2 tablespoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 4 - 5 Chillies Dried
- 2 Cardamom
- 2 inchs Cinnamon
- 4 Cloves
- 1/2 inch Ginger
- 6 cloves Garlic
- 2 Tomatoes chopped
- 20 gms Tamarind juice (mix 1 teaspoon tamarind pulp/paste with water)
- to taste Salt
- 1 cup Water
- 2 tablespoons Oil /Ghee
Instructions
- Heat 1 tablespoon oil/ghee in a pan.
- Add poppy seeds, cumin seeds, coriander powder, chillies, cardamom, cinnamon, cloves, ginger, garlic, coconut and chopped onions.
- Fry till it is fragrant and turns a shade darker.
- Grind this mixture along with some water to a fine paste and keep aside.
- In another pan or cooker, heat a tablespoon of ghee/ oil and fry the mutton pieces till brown in colour.
- Tip in the tomatoes.
- Add the ground paste, salt, tamarind juice and water.
- Cover and cook till done, if you feel the gravy is too watery, boil for sometime till it thickens.
- Serve hot with poori.