If you look at the picture of the Mutton Coconut Milk Curry, it would appear to you like a fiery curry. On the contrary, it is a mild curry that even kids and seniors would enjoy. The Mutton Coconut Milk Curry goes very well with rice but can also be eaten with pao or chapatis. (I’ve used canned coconut milk for this recipe and am pleased with its results)
Serves: 4 to 6 Persons
Prep. Time: 30 Mins.
Cooking Time: 75 Mins.
- Mutton – 500 gms
- Coconut Milk
- 1 ½ cup Thin Milk
- ½ cup Thick Milk
- Onion (sliced) – 1 medium
- Potatoes (peeled & cubed) – 2 medium
- For the Masala Paste:
- Red Chillies [Bedgi] – 5
- Corriander Seeds – 2 tsp.
- Cumin Seeds – ½ tsp.
- Cinnamon – 1 inch
- Cloves – 2
- Black Pepper Corns – 10
- Poppy Seeds – ½ tsp
- Turmeric Powder – ½ tsp.
- Garlic – 6 small cloves
- Tamarind – a small marble sized ball
- Oil – 2 tbsp.
- Salt – 1 tsp.
Step 1: Wash the mutton and drain well. Apply ½ tsp. salt and leave aside for 15 minutes.
Step 2: Dry roast each spice separately and keep aside (1 to 7 in Masala Paste). Then add ½ tsp. oil and roast the garlic and keep aside. Then grind all the spices with the garlic, turmeric, tamarind and a little water to a fine paste.
Step 3: Next add the oil to a vessel and sauté the onion on medium heat till light golden. Then add the mutton pieces and sauté till the meat changes colour.
Step 4: Add the thin coconut milk, cover and cook on low heat till the meat is half done (about 30 minutes).
Step 5: Now add the potatoes and ½ tsp salt and cook covered further till the potatoes and meat are cooked.
Step 6: Add the ground spice paste and 1 cup hot water. Mix and check for salt and add if required. Cook covered on low heat for another 15 minutes.
Step 7: Finally add the thick coconut milk and cook on low heat for 6 to 8 minutes.
Douse on rice and serve with some mango pickle (Click here).