Goan Mutton Curry

My go to recipe for Mutton.

I was browsing through my Mom in law’s recipe book and came across this. Was very curious since she had written ‘Ayee’s recipe’. She mentioned that it is her Mom’s authentic Goan recipe. She so proudly narrated when she had cooked it for a relative who is ‘the family food critique’. He called her one afternoon and said that he is coming over in an hour and is accompanied by a chef. After panicking on what to cook, she decided to make this mutton curry. I remember the widest smile on her face when she said that her day was made when the chef said that it was a very well made ‘authentic’ Goan mutton. 

Since my mom in law was a Konkani, I was keen to try this recipe but as luck would have it, I never got a chance to see her cook this. When I tried this dish it instantly became my favorite. Incidentally, I also cooked this dish for the same relative and he said that not even a single fault can be pointed out in the mutton. My turn to smile 🙂

Since it is on the spicier side, I prefer making it during rainy days & winters. My secret for fixing running nose 🙂

Serves – 4 Preparation Time – 40 Minutes. Cooking time – 25 minutes

Ingredients

  1. Mutton – 1 kg
  2. Coriander seeds – 2 tblspn
  3. Cloves – 7
  4. Cinnamon – 1 inch
  5. Royal Cumin – 1 tsp
  6. Nutmeg – 1/2
  7. Mace – A little
  8. Fennel – 1 tsp leveled
  9. Pepper corns – 8
  10. Poppy seeds – 2 tspn
  11. Red chilies whole – 7
  12. Fresh coconut grated – 3 tblspn
  13. Onion small – 1 roasted
  14. Tamarind (pulp extracted) – Lime sized
  15. Onions chopped – 3
  16. Tomatoes chopped – 2
  17. Coconut Milk – ½ coconut
  18. Green coriander – garnishing
  19. Salt to taste
  20. Oil – 1 tblspn + 2 tblspn

Method

  1. Heat a little oil and roast (on low fire) all ingredients(2-13 in ingredients list) separately
  2. Make a paste of the above
  3. Heat oil in cooker, add onions and fry till golden brown
  4. Add tomatoes and fry till soft
  5. Add mutton, continuously stir for 3-4 minutes
  6. Add salt, the ground paste, tamarind pulp water and close the lid. After the first whistle, low the flame. Switch off after 5 minutes
  7. Once cooled, add coconut milk and put back on low flame
  8. Switch off the flame just before it starts to bubble
  9. Garnish with coriander and serve

Notes

  1. I prefer to dry roast the whole spices
  2. Coconut milk cannot be boiled. In case you are making it in advance and need to reheat it later, add the coconut milk just before serving it

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: