Coconut Mutton Curry

Is it only me..or is it everyone, who think that “pujo asche” (puja is coming sensation) is more exciting than the puja itself?? The puja comes and literally rushes towards the “Bijoya”. The five days are just gone like “whoooosh....” and again we start counting the days for the next puja.

More than the Durga puja, it was always the street foods that attracted me more. Even “dim bhaja” (omelette) from the street side small stalls tasted great. Generally these stalls consist of only one small gas stove, with which a man or a woman sits on the street, with eggs, onions, green chillies and oil, into which a stick is dipped whose head is tied with a cheesecloth. It helps to lather the oil all over the hot aluminium skillet very easily. He whisks the eggs in a cup with little salt and pours it into the skillet. Then he sprinkles the chopped onions and green chillies over them and flips it upside down. It stays like that for just 5 seconds and then it is transferred to a small plate made by clipping or sewing some dry leaves. Finally some more salt and pepper is sprinkled on top of them and then served to the customer. This street side omelette has a certain type of smokiness in it, which is hard to achieve in home and hence it is loved by almost everyone of every age.

Temper the oil with whole spices and add the onions, garlic and green chillies.

Add the marinated chicken and minced ginger.

Put cover and let them cook in their own juices.

When all the moisture is evaporated add in the water.

Today on this festive day I want to share my coconut mutton curry, which I adapted from a Srilankan recipe and gave an Indian touch to it.  This coconut mutton curry is bubbling with coconut milk and the roasted coconut powder gives the curry a very nice smoke, which makes it very different from others.

Dry roast the grated coconut until brown.

Grind them to a fine powder.

Cook the mutton till soft and then add the coconut milk.

Add the ground and roasted coconut powder.

Simmer till the gravy reaches your desired consistency and sprinkle the garam masala powder in the end.

Coconut Mutton Curry

Serves 4-5

Ingredients:

700gm mutton on bone

1 medium onion – chopped

4-6 garlic cloves – minced

1 inch ginger stick – minced

3-4 green chillies – broken into half

½ can of thick coconut milk

2 tbsp roughly grated coconut

2 bay leaves

3 green cardamoms

3 cloves

1 small cinnamon stick

1 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

A handful of fresh coriander leaves – finely chopped

1 tbsp ghee / oil

Method:

Marinate the mutton for 2 hours (minimum 30 minutes) with turmeric powder, red chilli powder, cumin powder, coriander powder, lemon juice and some salt.

Heat oil / ghee in a pressure cooker / pan / karai.

Then add in the cinnamon stick, green cardamoms, cloves and bay leaf. Sauté for half a minute or until the oil becomes aromatic and then add the chopped onions, garlic and some broken green chillies.

Stir and cook for 3-4 minutes or until the onions become golden brown and then add the mutton pieces to them.

Sprinkle some salt over them, thrown in the minced ginger and cook till the mutton pieces are all well browned.

Cook covered. The mutton pieces will ooze out lots of water from them. Let them cook in their own juices and open the cover when all the moisture is almost evaporated. This will take 10-15 minutes of time on medium flame. Do stir in between so that nothing can burn and stick to the bottom of the pan / karai / cooker.

Once the moisture is almost evaporated add in 3 cups of water. If you are cooking in a kadai / pan, cook covered until the mutton pieces are almost done. If you are using pressure cooker, cook until the cooker blows 4-6 whistles. Put off the flame and let the pressure come out naturally and then open the cover.

In the mean time, dry roast the grated coconut on low flame for 2-3 minutes or until they become golden. Then ground them to a fine powder and keep aside.

Put on the flame again and cook till all the water is evaporated.

Now add in the coconut milk, and the ground - roasted coconut powder.

Mix and simmer till the gravy reaches your desired consistency.

Taste and adjust the seasonings.

Sprinke the garam masala powder and fresh coriander leaves over them and put off the flame.

Serve hot with your choice of roti / paratha / rice.