Mrs Nair’s dry mutton curry

Mrs Nair’s dry mutton curry

Malabar style

By
From
South East Asian Food

This curry comes originally from Malabar on the south-west coast of India. Here the use of fresh grated coconut is a common practice.

Ingredients

Quantity Ingredient
500g boned leg of mutton, diced into 2.5 cm cubes
1 teaspoon ground hot chilli
2 brown onions, chopped
3 garlic cloves, smashed and chopped
2 thick slices fresh ginger, smashed and chopped
1 tablespoon vegetable oil or ghee
3 teaspoons coriander seed
1/4 teaspoon fresh ground pepper
1/2 fresh coconut, grated
5 curry leaves
salt

Method

  1. Mix the meat with the chilli and leave aside. Fry three-quarters of the onions, the garlic and ginger in the oil or ghee until soft. Then put in the meat and chilli and stir well, add a little water, and allow to cook uncovered on a medium heat until the meat is tender and the curry is dry.
  2. In the meantime roast the coriander seeds in a greased frying pan and grind them. Add the coriander and the pepper to the cooked meat mixture and stir. Mix together the grated coconut, the remaining finely chopped onion and the curry leaves. Add these to the curry, with salt to taste, stir well, and cook for a few minutes more, when it will be ready to serve.
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