Mutton Curry Konkani Style

Konkani mutton curry (South India), is flavorful with mild spices along coconut. The ground masala paste is the soul source which gives the rich taste of roasted whole spices along the roasted onion, garlic and coconut. The coconut needs to be roasted with Ghee until its aromatic and light brown (do not burn the coconut). The color of the gravy is red due to the byadagi chilli. Try this Konkani Mutton Curry recipe which is coconut base with succulent mutton pieces. The Curry takes better after 4-5 hours of preparation.

 Ingredients
    • 1kg Mutton
    • 8 green chilli slit 
    • 1 tbsp cumin seeds
    • 3 tbsp fresh ginger garlic paste
    • 4 onions julienne cut
    • 2 tomatoes chopped
    • 5 tbsp Ghee
    • 5 tbsp coconut oil
    • Salt as required

    Masala paste :

    • 1 cup grated coconut
    • 25 byadagi red chilli
    • 1 onion chopped
    • 6 garlic cloves
    • 1 tsp cumin seeds
    • 2 tbsp coriander seeds
    • 1 tsp methi seeds
    • 1/2" cinnamon stick
    • 6 cloves
    • 6 pepper corn
    • 1 tbsp poppy seeds
    • Roast all the above with Ghee one by one. And grind to smooth paste adding 1/2" ginger
    • 1/2 tsp turmeric powder with adequate water.

    Tempering :

    •  1 medium onion chopped
 Method
  • Mutton Curry Konkani Style Method-1

    1) Heat 3 tbsp each Ghee & coconut oil. Add cumin saute for fee second.
    2) Add onion, fry until light brown. Add ginger-garlic paste. Saute for few seconds.
    3) Add Mutton pieces. Stir fry well 2-3 minutes. Add tomato Chops and slit green chilli. Mix well and saute for few minutes. Add salt.
    4) Add 5 cups water and mix well. Pressure cook for 10-12 whistles.
    5) You can remove 3 cup of Mutton stock and use as soup. It's healthy and delicious.
    6) For the rest of the stock along Mutton add the ground masala paste. Add water as required to maintain gravy consistency. Adjust salt. Mix well.
    7) Cook the gravy under medium heat for 10 minutes until oil leaves the gravy and add Fried onions as tempering. Add chopped coriander leaves. Cook for a minute and switch off the flame.
    8) Sever Mutton Curry with Chapati / rice.

  • Mutton Curry Konkani Style Method-2

    Note : The Mutton cooking depends on how long it gets cooked. I have pressure cooked for 12 whistles. It cooks perfectly soft and juicy.
    Tempering with onion along Ghee gives a delicious flavor to the Mutton Curry.

  • Mutton Curry Konkani Style Method-3
You may also like these ...

 Comments