Mutton curry

This is how I prepare Mutton curry. And I have this with Raagi mudde 🙂

You need,

Mutton – 1/2 kg
Onions – 2 large sliced
Green chilies – 6 slit lengthwise (you can increase if you prefer it to be more spicy)
Ginger – 2 tbsp chopped
Garlic – 2 tbsp chopped
Coriander powder – 2 tbsp
Red chilly powder – 1 tbsp
Pepper powder – 1/2 tsp
Garam masala – check below
Tomatoes – 2 large chopped
coriander leaves chopped – 1/4 cup
coconut slices broken into small pieces- 1/2 cup (optional)
Curry leaves of 2 string
Salt to taste
Mustard seeds – 1 tsp
Oil – 3 tbsp

You have to

Wash and cut mutton to medium size pieces and keep it aside.
Heat about oil in a pressure cooker or a heavy bottom pan in a medium to low flame.
Add mustard seeds.
Once it pops up add chopped onions, green chilies, curry leaves, coconut slices
Once the onion turns translucent add the chopped ginger and chopped garlic and saute.
Add coriander powder, red chilly powder, pepper powder and turmeric powder. Fry till the raw smell disappears.
Now add mutton pieces, powdered garam masala, chopped tomatoes, salt
Mix well so that the masala and the mutton pieces are blended well.
Add 1/2 cup of water and mix it nicely.
Close the pan with a lid and pressure cook for 3-4 whistles or cook covered till the mutton pieces are cooked.
Once the pressure is done remove the lid.
Allow to simmer till the gravy thickens.
Add chopped coriander leaves towards the end
And remove from the flame after 2 minutes.
Serve with puttu or appam or chappathi or rice or pathiri or ragi mudde

Garam Masala

You need

To prepare

Fry cardamom, cloves, peppercorns, cinnamon stick, star anise and fennel seeds in a non stick pan without oil for a minute.
Crush using a mortar and pester and keep it closed.

Few old pics

Shrimp roast