We celebrate the Vijaya Dashami like a feast. For a special family dinner, I decided to try my hands on a new mutton recipe – Nandan Mutton Curry – essentially a preparation from Kerela, the Southern part of India. Take the words, the curry will bring you all praises from Mutton Lovers!! Try it out and share your experience!
Preparation Time : 1 hour
Serves : 4-6 persons
Mutton : 500 grams (cut into small pieces)
Onion : 4, finely sliced
Tomatoes : 2, finely chopped
Ginger Garlic Paste : 3 tablespoons
Green chilies : 2-3, (optional)
Fresh Coconut : 1/2 cup, grated
Red chili/ Lal mirch powder : 1 teaspoon (optional)
Turmeric/ Haldi Powder : 1/2 teaspoon
Coriander/ Dhania powder : 1 tablespoon
Black Pepper/ Kali mirch powder : 1 teaspoon
Garam masala powder : 1 tablespoon
Curry leaves : 10-15 leaves
Coriander leaves : 3 tablespoon, finely chopped
Water as required
Refined / Mustard or Olive oil : 4 tablespoons
Salt as per taste
Heat oil in a pan or kadhai, add in the grated coconut. Saute till you get a light brown colour add in the sliced onions. Mix well and saute for 2 minutes. Now add in the ginger garlic paste, green chilies, curry leaves and saute until the ginger and garlic is cooked thoroughly to avoid the pungent smell of the raw spices.
This should take about 2 minutes or so. Add in the chopped tomatoes and saute for another 3-4 minutes or till the tomatoes are cooked. Add in the turmeric powder, coriander powder, red chilli powder, black pepper powder, garam masala, salt and saute for 2-3 minutes. Add in the mutton pieces and mix well. Cook on medium flame for 10-15 minutes so that the mutton is fried and the masala starts leaving oil.
Now add water as required for the gravy. I have added 500 ml water. Now transfer the mutton gravy to a pressure cooker and cook for 5-6 whistles. Turn off the flame and set aside the cooker to release the steam.Once the pressure is settled down, open and check if the mutton is cooked thoroughly. If not pressure cook for another 2 whistles. If the gravy is not thick as you want and seems a bit watery then reduce it on medium flame as per your desired consistency.
Garnish with chopped coriander leaves and serve hot with steamed rice or roti.