Mutton or lamb is very healthy and a delicacy in several parts of the world. Mutton curry is a mouth-watering dish that goes well with anything including rice, roti, chapati, nan, bread, appam and pathiri. Here is how to make Mutton curry in the traditional Goan style.
Mutton: 750 grams (chopped in to large squares)
Thick curd: ¼ cup
Hot water: 2 cups
Coconut chips: 2 tablespoons
Oil: 3 tablespoons
Black pepper powder: ½ teaspoon
Cloves: ½ teaspoon (powder)
Cinnamon powder: 1 teaspoon
Chilli powder: 1 teaspoon
Turmeric powder: 1 teaspoon
Coriander powder: 1 teaspoon
Vinegar: 2 teaspoons
Ginger: 1 thumb sized piece (crushed)
Onion: 2 large (finely sliced)
Garlic: 6 cloves (crushed)
Salt: As per taste
In a bowl take the thick curd and add the turmeric powder and make it into a pate. Marinate the mutton in this paste for at least 4 hours. In a thick bottom pan deep fry half of the sliced onions in oil and keep it aside.
In the same oil, sauté the remaining onions, along with the crushed ginger and garlic for one minute. The add the coriander powder, cinnamon powder, clove powder, pepper powder and chilli powder. Mix thoroughly.
Once the mix is well incorporated, add two tablespoons of water. Once the water is completely evaporated, add the coconut chips and mix well. Then add the marinated mutton and cook on a high heat until the meat starts to change its colour.
Once the meat changes colour, add the hot water and cook on high heat for 30 minutes. Then add the fried onions and salt. Maintain enough heat to keep the curry bubbling. Cook with a lid on for 30 minutes.
After 30 minute, add the vinegar and take it off the heat. Serve hot.