Kerala style mutton curry (Naadan Mutton/Lamb/Goat Curry)
This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God's own country has to offer - great spices, coconut milk, and the signature coconut oil.
Course: Main Course, Main Dish
Keyword: Lamb, Mutton
500gramsmutton or lamb(small/medium pieces)
4 - 5shallots
2dry kashmiri chillies
1 1/2teaspoonschilli powder
1cupthick coconut milk(first extract)
1cupthin coconut milk(second extract)
3 1/2tablespoonscoconut oil
For garam masala
Let's start by prepping the ingredients. Thinly slice onions and shallots. Slit the green chillies lengthwise. Crush or chop ginger and garlic.
Wash and drain the mutton pieces. Add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 teaspoon coriander powder. Mix well, and let it sit for 15 minutes and absorb the flavours.
Now add mustard seeds, and let them splutter.
In a deep bottom pan/pot heat 3 1/2 tablespoons of coconut oil. Fry shallots till they start turning brown.
Add curry leaves, dry chillies, and fry for another 10-15 seconds.
Add ginger, garlic, green chillies, and onions.
Continue frying while stirring occasionally. Fry till the onions are tender.
Add the mutton pieces and salt, and mix well.
Close the lid, and let it cook on a low flame for 45 minutes. Stir occasionally.
We can freshly prepare coconut milk while the mutton is cooking. Add a cup of water to grated coconut and blend in a mixer. Strain using a fine sieve, and collect the coconut milk in a bowl. This thick coconut milk is our first extract. Put the coconut residue back in the mixer, add 1 1/2 cups of water, and blend again. Strain this to a different bowl using the sieve. This thin coconut milk is our second extract.
After 45 minutes, check the mutton pieces, and cook for more time if required.
Add 1 teaspoon coriander powder, 1/2 teaspoon chilli powder (you can add 1 full teaspoon of chilli power if you want the curry to be hot).
Now add the second extract (thin coconut milk).
Mix well, and reduce on a low flame.
Cook and reduce till most of the gravy disappear. Add 1/2 teaspoon of garam masala (check out the cooking tips).
Now add the first extract (thick coconut milk). Mix well, and cook for a few minutes on low flame. Do NOT boil it. Add more salt if required. Switch off as soon as the curry starts to boil.
Serve hot with rice. Serving suggestion - Use Kerala boiled rice for an authentic combination.
If you are using packaged coconut milk,
For 1st extract (thick coconut milk) - 1/4 cup coconut milk + 1/4 cup water - total 1/2 cup
For 2nd extract (thin coconut milk) - 1/4 cup coconut milk + 3/4 cup water - total 1 cup
For garam masala - Coarsely grind black pepper (1 teaspoon), star anise (1), cinnamon (1 inch), cardamom (3), and cloves (4). Use only 1/2 teaspoon. You can store the remaining garam masala in a air tight container