1. Mutton/goat meat 1 kg, cut to medium pieces
2. Cinnamon stick(പട്ട) 1 inch stick
Cloves (ഗ്രാമ്പു) 4 nos
Cardamom (ഏലക്ക) 5 nos
Fennel seeds (പെരുംജീരകം) 1 tsp
3. Onion 2 medium, thinly sliced
Shallots (ചെറിയുള്ളി) 15 nos, thinly sliced
4. Ginger 2 inch piece, julienned
Garlic 5 large cloves, chopped
Green chilly 3 nos, slit
Curry leaves 2 sprigs
5. Red chilly powder 1 tsp
Coriander powder 3 tsp
Turmeric powder ½ tsp
Black pepper powder ½ tsp
6. Tomato 1 big, chopped
7. Coconut oil/Oil 2 TBSP + ½ TBSP
8. Salt as needed
9. Water ~ ¾ cup
10. Mustard seeds 1 tsp
11. Coconut slices (തേങ്ങക്കൊത്ത്) ¼ cup
- Using a blender, powder ingredients numbered 2 to a fine powder and set aside.
- In a pressure cooker, add 2 TBSP oil preferably coconut oil and splutter mustard seeds. Follow up with ingredients numbered 4 and cook till aromatic about 3-4 minutes.
- Next add sliced onions and shallots and saute at medium heat until translucent, about 12-15 minutes.
- Now add ingredients numbered 5 one by one and saute until the raw smell from powders goes away, around 3-4 minutes.
- Add the cleaned, cut mutton/goat meat and mix well. Adjust salt and cook this for 5 minutes.
- Add the powdered spices along with tomato and water. Mix well and close the pressure cooker and cook for 3 whistles. Switch off and allow pressure to release by itself.
- Open lid, and cook the curry for another 10-15 minutes at medium heat until a thick gravy is developed.
- Switch off and keep covered for 15 more minutes, by then the curry will attain a dark brown color.
- Just before serving, heat ½ TBSP oil and fry the coconut slices to a golden brown color. Pour this over the curry mix well and serve with rice, idiyappam, appam, chappathi etc.