Spicy Mutton Jeera Curry

Winter is slowly trickling into Bengaluru and although it isn't as chilly as it use to be . I personally love the winter harvest and spirit of christmas that sets in November. Attended a few cake mixing events, did my own cake mixing at home for orders in December. Slightly down with flu and loving the hot curries that mom is pampering me with :) Do I miss my corporate life - TBH I kind of miss having a routine, but then I feel blessed to not have to spend hours in traffic, stress that comes with deadlines and the yearning for a weekend. No more permissions to go on a holiday, do what I love when I love and yep! bye bye alarm cock!! The only time it rings is when I have travel plans!! So yes- I am counting my blessings - following my passion and making a living out of it!!
With loads of time at hand - I have also started to document, make and learn mom and grandma's recipes. Hence the influx of a lot of curry/ gravy recipes on the blog. So.. bear with me folks :) Everything that gets posted here is tried & tested, eaten as a weekly meal at home or something that I personally love binging on.
Like most curry recipes, this one also makes use of fresh ingredients, spices, coconut and is a one pot dish. We make a combination of this Mutton curry , Rasam and rice for lunch at home. This curry tastes even better the next day, I guess somehow flavours from that freshly ground masala latch on better and come out more tastier with a good rest and double heating. Dunk that rich, delicious gravy in hot Akki (rice flour) roti and you're going to experience, food nirvana!!
Although I have prepared this version with ribs, curry cut with bones works best as well.
So here's what you need, it serves 3 portions .
INGREDIENTS :
500gms - Mutton
5 tbsp - cooking oil
2 - Onions, chopped
1 tsp - Turmeric powder
1 tbsp - Coriander powder
2 tbsp - Kashmiri Red chilli powder (adjust as per preference)
1/2 tsp - Black pepper powder
Salt to taste
For the masala
1 cup - fresh coconut chunks
4 pods - Garlic
1 inch - Ginger
1 inch - Cinnamon stick
2 tbsp - roasted Cumin seeds
5 cloves.
Grind all the above ingredients into a fine paste by using water.
PROCEDURE:
1. In a pressure cooker, add the cooking oil and fry the chopped onions until translucent.
2. To this add the mutton pieces, turmeric powder, salt to taste. Cook on medium flame for 5-8minutes.
3. Next add chilli powder, coriander powder and stir well to coat all the meat pieces.
4. Add 1 large glass of water (sufficient to cook the meat) and pressure cook for 2-3 whistles on medium flame.
5. Once the pressure is gone, add the ground masala & pepper powder. Check for spice/salt levels and adjust as per preference.
You may add additional water to adjust curry consistency.
6. Let this cook on a low flame with a closed lid for 15 - 20 minutes.
7. Serve hot with rotis or steamed rice.
Do tag #spicecharmer and #flavorflamefusion when you try out this recipe!!

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