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Sunday, 1 December 2013
Kerala Mutton Curry With Coconut Milk
This perhaps is the easiest mutton dish I have made . Once you put
everything together on the fire you can almost forget about the dish for
an hour while it gently cooks , rather stews in it's own juices . 500 Grams Mutton- cut to size. 2 Cups Coconut Milk Make a paste of all ingredients listed below : 200 Grams Sambar Onions. 4 Green Chilies. 4 Dried Red Chilies. 12-15 cloves of Garlic. 1 " Ginger . 1/4 Teaspoon Haldi. 1.5 Teaspoon Garam Masala 2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color ) Salt 2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination ) Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .
Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red
chilies ( optional ) , add the mutton with minimum marination . Fry on
high to seal for about 5 minutes . Add balance marination and 1 cup
coconut milk - cook covered until done - 60 minutes or so ( OR pressure
cook 3 whistles ) . When mutton is done , add the balance coconut milk
to get the desired curry . Cool and adjust flavors.Although this is a '
curry ', there is a minimum amount of thick gravy . Super easy and
delicious . This recipe is the same as the Kerala curry but with
coconut milk added . I have increased the chili factor to balance out
the coconut milk. http://sikandalous-cuisine.blogspot.in/