In the Middle East, Muslim friends and their mums stuffed us with mouthwatering meat dishes. This is our version of the delicious Mutton Curry often made in the North of Kerala. This Indian dish is a combination of intense spices in a creamy tomato curry sauce. The meat is fall apart tender and packs a serious flavour punch.
While this recipe calls for a lengthy list of spices, you won’t need to take a trip to an Indian store to get them – they’re even sold at any local grocery store!
Grind together 1 cup grated coconut, 1 tsp red chilli paste (or 3 dry red chillies), 2 tsp ginger-garlic paste, 3 tsp coriander powder, 1 tsp turmeric, 3 tsp paprika or Kashmiri chilli powder, 1 tsp black pepper, 1/2 tsp cumin, 1 tsp fennel, 2 inch stick cinnamon, 1 bay leaf and 5 cloves into a paste.
Heat 3 tbs coconut oil in a cooker. Fry 2 chopped onions well. Add the spice paste, sprinkle a little water and fry well, until the spices are roasted and the oil clears.
Add the mutton and stir well. Add 2 chopped tomatoes and 2 tsp cashew nut paste. Add salt and 2 cups of water. Cook, until the meat is done. Add the coconut milk and allow it to simmer.
Remove from fire. Garnish with coriander leaves and curry leaves.
*To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used.
By Linda Joseph Kavalackal,
Christ & Co.