Mutton Kunji
Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward patience — the longer you cook, the more the meat surrenders its toughness and takes on the masala.
Ingredientsfor 5 servings
- 1 kg Mutton
- 1 nos Garlic pod
- 10 nos Green chillies
- 1 nos Onion big
- 1 tbsp Pepper powder
- 3 tbsp Soya sauce
- 1 tsp Turmeric powder
- Curry leaves A, a few
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Cook mutton with salt and turmeric in a pressure cooker till mutton is tender.
Step 2
Drain and smash the mutton into small pieces and set aside.
Step 3
Cut the onion, garlic and green chillies into fine slices.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Cook garlic.
Step 6
Add the mutton pieces, onion, green chillies and pepper powder and Stir everything together thoroughly till the mixture is dry.
Step 7
Add soya sauce and curry leaves and Stir everything together thoroughly.
Step 8
Cook till crispy.
Tip
Low and slow is the only way with mutton. Rushing the cooking gives you tough, chewy meat instead of fork-tender pieces.
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