Varutharacha Mutton Curry

In this curry we dry roast the coconut and grind it together with other masala's to make the gravy a little more richer. Many indian cusines like in kerala, maharastra etc follow this type of masala making to give it a special effect.

Mutton or Lamb - 1 lb

Onion - 2 medium

ginger - 1 inch chopped

garlic - 5 or 6 chopped

Tomato - 1 large

Whole garam masala - 2 or 3 pieces of cinnamon,clove,cardamom,1 tsp fennel seeds.

turmeric powder - 1/4 tsp

chilli powder - 2 tsp( i used kashmiri chilli which is less spicy), so add ur chilli according to the heat.

corainder powder - 1 1/2 tsp

cumin powder - 1 tsp

coconut - 1/2 cup

Wash and cut the mutton into desired pieces.

Pressure cook them with a little turmeric powder,salt , a tsp of crushed or paste ginger garlic and some water.

In a pan dry roast coconut until nice brown color and keep it aside.

Heat a tbsp of oil, add whole garam masala, followed by chopped ginger and garlic and saute for a minute.

Add chopped onion , saute well until browned. Add tomatoes too.

Now add turmeric,chilli,corainder and cumin powders and saute for a min.

Then grind this onion mixture along with the roasted coconut to a puree by adding some water.

Return back the puree and let it boil for 2 minutes.

Now add the cooked mutton along with the stock into this. mix well.

Let it cook together for about 10 minutes in medium flame until oil separates and desired consistency is achieved.

Enjoy.

Goes well with chapathi, poori, fried rice, plain rice etc.