Mutton Gravy

This is the first non veg recipe I learnt to make after my marriage. I learnt this recipe from my co sister, Viji, who is a great cook. Almost all the recipes from my husband Sankar's side, that I make at home, are from Viji akka only. This is a very simple mutton gravy that does not require much of a grinding work, except for coconut paste, but stills tastes simply superb because of the blend of the spices. My daughter Tharu's favorite combination is idly and this gravy.

We eat this mutton gravy with rice, idly, dosa, idiyappam, poori and even chappati. Mutton biriyani, raita and this mutton gravy make the Sunday lunch all the more interesting. Try it out and let me know how it turned out.

Prep time :10 min|Cooking time: 30 min
Course: side dish| Cuisine: South Indian

Ingredients:

Mutton – 500 gms

Onion -2 (chopped finely)

Tomatoes-2(chopped)

Ginger garlic paste-1 ½ tblsp

Turmeric powder- ¼ tsp

Chilly powder- 1 ½ tsp

Coriander powder- 2 tsp

Pepper powder- 1 tblsp

Coconut- 1/4 ( made into a smooth paste)

Salt- as needed

Oil- 1 ½ tblspoon

Cinnamon stick- 1 inch piece

Cloves- 2or 3

Method:

1.       Wash and clean the mutton pieces and keep ready. Heat oil in a cooker and add cinnamon and cloves.

2.       When the cloves start popping, add finely cut onions and fry till it turns pink in colour.

3.       Then add the tomatoes and mash well.

4.       Now add turmeric powder and ginger garlic paste and fry till raw smell leaves.

5.       Add chilly powder and coriander powder and fry for few minutes.

6.       Add mutton and keep stirring so that it gets coated with the masala.

7.       Add water to the mutton and cook on high flame for 7 to 8 whistles and keep in low flame for 10 min. Then switch off the flame. Wait for the pressure to be released by itself.

8.       Again place the cooker on stove on medium flame. When the gravy starts boiling add the coconut paste and let it boil for 5 min. finally add pepper powder and switch off the flame. Garnish with coriander leaves.

Notes:

·         You can make a slight variation in this by adding coconut milk in place of coconut paste. If you are adding coconut milk, don’t boil it too much. Put off the flame as soon as you see the first boil.

·         Adding pepper powder at the last gives a nice colour and flavour to the dish.

·         Add water according to the consistency you need for the gravy.

·         You can increase the spice levels according to your taste buds.

 Step by step pictures

wash and clean the mutton.

heat oil in a cooker and add cinnamon and cloves.

add onion and fry till it turns pink

add tomatoes and mash well.

add ginger garlic paste and turmeric powder and fry till raw smell leaves.

add chilly powder and coriainder powder and fry for for few minutes.

add the mutton pieces.

stir well so that the masala coats on the mutton.

add water required for gravy and cook on high flame for 7 to 8 whistles and low flame for 10 minutes. switch off flame and let the flame release by itself.

place the cooker on stove again and when the gravy starts boiling, add coconut paste and let it boil for five minutes.

add pepper powder and switch off the flame

garnish with coriander leaves.