I remember having this curry years back when mom used to prepare and had completely forgotten about it. Rekindled those memories today by making her version of this awesome coconut milk based curry.
No more worries if you run short of ginger or garlic in your pantry. This curry sans those 2 ingredients is just as flavourful and delicious.
Ingredients:
Mutton – 500 gms
Onions – 2 medium size chopped
Whole Red chillies – 8 – 9
Turmeric – 3/4 tsp
Fenugreek seeds/Methi seeds- 1/4 tsp
Cinnamon – 1/2 inch piece
Cardamom – 10
Aniseed/Saunf – 1/2 tsp
Curry leaves – 6 – 7
Oil – 2 tbsp
Thick Coconut milk – 2 1/2 cups
Lime juice – 1/2 tsp
Kasuri methi powder (fenugreek leaves) – 1/2 tsp
Water – 1/2 cup
Salt
Preparation:
Heat a skillet. When it becomes hot, lower the flame and add the cardamon, aniseed, cinnamon and saute for a minute. Transfer these to a mixer and grind it to a fine powder. Transfer the powder to a small cup and keep it aside.
In the same jar, add the red chillies and the turmeric powder and powder it fine. Keep it aside.
If you are using coconut, extract 2 1/2 cups of coconut milk from it. (I have used 2 1/2 tbsp of coconut milk powder and added water to it to make it thick). You could also use the readymade coconut milk cans which are available in the market.
Take a pan and heat it. Add oil and when it becomes hot, add the chopped onions and curry leaves and saute well for 3 – 4 minutes. Then add the turmeric and red chillie powder and saute again for another 4-5 minutes.
Transfer it to a cooker and add 3/4th of the coconut milk , salt, fenugreek seeds, 1/2 cup of water and cook it. Keep the fire on medium high and after the first whistle, lower the flame and cook it for 20 minutes. Put off the flame and when it cools down, open and check if the meat is cooked. Once it is cooked, add the rest of the coconut milk, lime juice and boil once. Add 3/4th of the aniseed/cinnamon powder and 1/2 tsp of kasuri methi powder.
Garnish with coriander leaves and serve.
Meal Haven 