In most of South Indian families, Sunday will start with hot idlies and mutton gravy.. Yeah, its a Sunday special... In South Indian cuisine, there are various method to prepare this mutton gravy with out coconut or with only green chilies which is based on individuals taste. I learnt this recipe from my mom which taste similar to restaurant gravy and will post different mutton gravy in nearing future..let see the recipe now..
Total time: 35 ~ 45 minutes
Preparation time: 5 ~ 10 minutes
Cooking time: 30 ~ 35 minutes
Serves: 4 ~ 6 people
Source: my mom
1 lb / 500 grams lamb, cut into bite size pieces
1 medium size onion, chopped
1 small tomato, chopped
1 ½ tsp ginger paste
1 ½ tsp garlic paste
1 green chili slit into two
2 tbsp minced cilantro
1 ½ tsp curry powder or
1 tsp red chili powder and 2 tsp coriander powder
½ tsp garam masala powder
¼ tsp turmeric powder
Salt to taste
2 ½ cups of water or as required
¼ cup chopped coconut pieces
1 tbsp broken cashews
½ tsp ~ 1tsp whole pepper corns or to taste
2 tbsp oil
½ tsp fennel seeds
2 cloves, 2 cardamom, 1"inch cinnamon
- Clean and wash lamb, drain excess water and keep it aside.
- Chop onion and tomato, keep it aside.
- Grind all grinding ingredients in to fine paste.
- Heat pressure pan with 2 tbsp of oil. Once oil gets hot, add seasoning ingredients one by one to splutter.
- Add onion and fry in medium heat till it turns transparent and glossy.
- Throw in mutton pieces to fried onion and saute for two minute. Stir in between to avoid mutton pieces to stick to the bottom of the pan.
- Add ginger garlic paste and saute for a minutes, then add green chili, tomato to the mixture and give a stir.
- Now add curry powder, turmeric powder, garam masala powder and salt. mix well.
- Add required amount of water to cover the mutton mixture. Cover the pan with lid and keep the weight.
- Pressure cook for 3 ~ 4 whistle in medium-low heat or till done.
- Turn off the heat and allow pressure in the pan to drop by itself.
- Open the lid and check mutton piece is cooked or not. If not, cover the lid and cook again for another whistle or as needed and follow the previous procedure.
- Once mutton is cooked well, bring the gravy to boil. Adjust salt and spice to taste.
- Lower the heat, add ground paste and continue boiling for 5 minutes in low heat or to needed consistency.
- Add minced cilantro, mix well and boil it for another minutes and turn off the heat.
- Serve hot with steamed rice or roti.