Kerala Mutton Curry - Mild
Mutton, curry and yoghurt simmered on the stove and spiced with chilli and turmeric for a Malabar curry. It's finished with corriander or parsley.
1 hr 30 min · Serves 4 · Takes some skill
Ingredients
Marinade
Curry base
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- hard
- 1
Mix spices for marinade with the yoghurt and mix well with the mutton. Leave in the fridge for at least 1-2 hours but at best- overnight.
- 2
After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
- 3
Slice bell peppers lenghtwise and fry in oil. Strain and set aside. Peel potatoes, cut in 4 cubes and microwave until half-done.
- 4
Fry potatoes in the same oil used for frying the bell peppers until golden. Strain and set aside.
- 5
Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
- 6
Onions will be ready once they are transparent and soft. Add Garam masala and fry for 30 sec.
- 7
Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
- 8
Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
- 9
Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
- 10
Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
- 11
Be careful not to overcook- meat has to be cooked, but firm. Salt to taste and sprinkle with corriander or parsley. Serve with rice or chapati.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
