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Main Course

Malabar Mutton Curry

Malabar Mutton Curry with flavors and aroma is a delectable non vegetarian dish, very inviting and comforting for the hungry tummy. The creamy coconut flavored mildly spiced delicacy is irresistible and tempting.

Ingredientsfor 4 servings

1 kg Mutton/lamb
1 cup Coconut — grated
1 tsp Red chilli powder mixed with water to form a paste
Fresh ginger garlic paste - 2 tsp
3 tsp Coriander powder
1/2 tsp Turmeric powder
3 tsp Paprika
1/2 tsp Black Pepper Powder
1 tsp Cumin seeds (Jeerakam)
1/2 tsp Fennel seeds (Perinjeerakam)
2" stick Cinnamon (Karugapatta)
1 nos Bay leaf Vazhana ela (Karuga)
5 nos Cloves (Grambu)
2 nos Onions large
2 tsp Cashew nut paste
2 nos Tomato large
1 cup Coconut milk
Salt, to taste
3 tbsp Oil
Curry leaves/coriander leaves

Preparation

Step 1
For preparing Malabar Mutton Curry, grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste.
Step 2
Heat the oil in a cooker.
Step 3
Fry the onions well.
Step 4
Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.
Step 5
Add the mutton/lamb and give it a good stir.
Step 6
Add the chopped tomatoes and the cashew nut paste.
Step 7
Add salt and 2 cups of water.
Step 8
Cook, until the meat is done.
Step 9
Add the coconut milk and allow it to simmer.
Step 10
Remove from fire.
Step 11
Garnish Malabar Mutton Curry with coriander leaves or curry leaves.
Step 12
To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Malabar Mutton Curry

Ingredientsfor 4 servings

1 kg Mutton/lamb
1 cup Coconut — grated
1 tsp Red chilli powder mixed with water to form a paste
Fresh ginger garlic paste - 2 tsp
3 tsp Coriander powder
1/2 tsp Turmeric powder
3 tsp Paprika
1/2 tsp Black Pepper Powder
1 tsp Cumin seeds (Jeerakam)
1/2 tsp Fennel seeds (Perinjeerakam)
2" stick Cinnamon (Karugapatta)
1 nos Bay leaf Vazhana ela (Karuga)
5 nos Cloves (Grambu)
2 nos Onions large
2 tsp Cashew nut paste
2 nos Tomato large
1 cup Coconut milk
Salt, to taste
3 tbsp Oil
Curry leaves/coriander leaves

Preparation

Step 1
For preparing Malabar Mutton Curry, grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste.
Step 2
Heat the oil in a cooker.
Step 3
Fry the onions well.
Step 4
Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.
Step 5
Add the mutton/lamb and give it a good stir.
Step 6
Add the chopped tomatoes and the cashew nut paste.
Step 7
Add salt and 2 cups of water.
Step 8
Cook, until the meat is done.
Step 9
Add the coconut milk and allow it to simmer.
Step 10
Remove from fire.
Step 11
Garnish Malabar Mutton Curry with coriander leaves or curry leaves.
Step 12
To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.