Malabari Mutton | मलबारी मटन | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Mutton cooked in a unique spice paste and simmered in a delectable coconut and cashew gravy, the Malabar style. Serve with Malabar porotta, appam or puttu .. Slurp and bite into meat.

MALBARI MUTTON

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
5 tablespoons oil
½ teaspoon mustard seeds
10 curry leaves
2 medium onions, sliced
1 tablespoon ginger-garlic-green chilli paste
3 medium tomatoes, chopped
1 teaspoon turmeric powder
½ teaspoon red chilli powder
Salt to taste
1 teaspoon cumin seeds
1 tablespoon coriander seeds
4-5 dried red chillies, broken
½ teaspoon fenugreek seeds
1 inch cinnamon stick
4-6 green cardamoms
6-8 cloves
2 bay leaves
10-12 black peppercorns
2 tablespoons poppy seeds (khas khas)
¾ cup scraped fresh coconut
Paramtha to serve

Method

1. Heat 3 tablespoons oil in a deep pan, add mustard seeds and let them splutter. Add curry leaves, onions and sauté till golden brown.
2. Add mutton pieces, ginger-garlic-green chilli paste, and tomatoes and sauté on high heat for 5-6 minutes, stirring continuously.
3. Add turmeric powder, red chilli powder, salt and mix well. Sauté for 1-2 minutes.
4. Add 4 cups water, bring it to a boil. Cover the pan and simmer for at least ½ hour or till mutton is fully cooked.
5. Meanwhile, heat remaining oil in a pan, add cumin seeds, coriander seeds, dried red chillies, fenugreek seeds, cinnamon, green cardamoms, cloves, bay leaves, black peppercorns, poppy seeds, and coconut and stir fry till the coconut changes its colour slightly. Remove from heat and allow to cool slightly.
6. Transfer the roasted mixture in a mixer jar, add 1 cup water and grind to a fine paste.
7. Add ground paste and salt. Mix well. Simmer for 10 minutes more.
8. Transfer in a serving bowl, garnish with coriander sprig, and serve hot with parantha.

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