Mutton Curry
This coconut based curry style is common in the south of Maharashtra. You can vary the taste and colour with small changes. For e.g. reduce the onion and increase chilli for a red curry, don't roast the coconut for a sweeter taste.
I prefer Goat meat over sheep. The butcher told me a good trick to find out if the mutton is from goat or sheep. If it's from a goat, the butcher will retain a small tuft of black hair on the tail. Since I've not seen any 'black sheep' around, I can safely tell that the meat is from a goat.
Mutton Curry
This coconut based curry style is common in the south of Maharashtra. You can vary the taste and colour with small changes. For e.g. reduce the onion and increase chilli for a red curry, don't roast the coconut for a sweeter taste.
I prefer Goat meat over sheep. The butcher told me a good trick to find out if the mutton is from goat or sheep. If it's from a goat, the butcher will retain a small tuft of black hair on the tail. Since I've not seen any 'black sheep' around, I can safely tell that the meat is from a goat.
Open in Cookpad AppSteps
- 1
Grind the marination ingredients to a paste and apply to the washed mutton. Marinate for 3 hrs at room temperature. Papaya is a powerful tenderiser and it literaly cooks the mutton so the cooking time needs to be adjusted with marination time.
- 2
Dry roast the whole spices individually and grind to a fine powder
- 3
Finely slice the onion and fry in 6 tbsp oil in a pressure cooker till brown. Remove the onion and keep aside. Retain the oil to cook the mutton later.
- 4
Dry roast the coconut
- 5
Mix the dry spice powder + onion + coconut with some water and blend into a fine paste
- 6
Heat the oil in the pressure cooker and add the marinated mutton. Fry for 10 min
- 7
Add the masala paste and salt and pressure cook for 20 min.
- 8
After the pressure comes down, check if the mutton is tender and serve.
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