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Main Course

Special Mutton Curry

Mutton Curry is a spicy , flavoured side dish which has its own aroma and taste. The pieces of mutton are cooked with spices and it will be a treat for festive occasons like Ramadan.

Ingredientsfor 4 servings

1/2 kg Mutton
250 g Onion chopped, big
2 piece Ginger medium
1 tbsp Pepper powder
1/4 tsp Lime juice
3 nos Green chillies medium
2 Heaped Coriander powder
1 tbsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
Salt, to taste
Curry leaves A, a few
1 - Water
4 tbsp Oil
Coriander leaves(chopped — for garnishing

Preparation

Step 1
Wash the mutton thoroughly.
Step 2
Add salt and lime juice.
Step 3
Marinate for about 10 minutes.
Step 4
Wash it once again and drain.
Step 5
Grind together ginger, cumin seeds, pepper powder, coriander powder, turmeric powder and salt into a fine paste.
Step 6
Set a pan over medium heat and pour in the oil or a kadai.
Step 7
Cook the onion, till it becomes transparent.
Step 8
Add green chillies and curry leaves.
Step 9
Add ground masala and sautT, till aroma comes (approx-5 min).
Step 10
Reduce the flame and add mutton. Mix it well.
Step 11
Put the lid on and cook for about 5 minutes on a low flame.
Step 12
Remove the lid and pour 1 cup of boiled water and cook well, till the gravy becomes thick.
Step 13
Garnish with coriander leaves.
Step 14
Serve while still hot with chappathis, roti or rice.
Step 15
This preparation can also be used with mutton liver or chicken with potato.

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

Special Mutton Curry

Mutton Curry is a spicy , flavoured side dish which has its own aroma and taste. The pieces of mutton are cooked with spices and it will be a treat for festive occasons like Ramadan.

Ingredientsfor 4 servings

1/2 kg Mutton
250 g Onion chopped, big
2 piece Ginger medium
1 tbsp Pepper powder
1/4 tsp Lime juice
3 nos Green chillies medium
2 Heaped Coriander powder
1 tbsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
Salt, to taste
Curry leaves A, a few
1 - Water
4 tbsp Oil
Coriander leaves(chopped — for garnishing

Preparation

Step 1
Wash the mutton thoroughly.
Step 2
Add salt and lime juice.
Step 3
Marinate for about 10 minutes.
Step 4
Wash it once again and drain.
Step 5
Grind together ginger, cumin seeds, pepper powder, coriander powder, turmeric powder and salt into a fine paste.
Step 6
Set a pan over medium heat and pour in the oil or a kadai.
Step 7
Cook the onion, till it becomes transparent.
Step 8
Add green chillies and curry leaves.
Step 9
Add ground masala and sautT, till aroma comes (approx-5 min).
Step 10
Reduce the flame and add mutton. Mix it well.
Step 11
Put the lid on and cook for about 5 minutes on a low flame.
Step 12
Remove the lid and pour 1 cup of boiled water and cook well, till the gravy becomes thick.
Step 13
Garnish with coriander leaves.
Step 14
Serve while still hot with chappathis, roti or rice.
Step 15
This preparation can also be used with mutton liver or chicken with potato.

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.