Mutton curry is is called “Mutton Saaru” in Karnataka. The landlord of the place we stayed in was a gem of a person. We were three girls sharing a small place whereas the landlords family stayed upstairs. Two of us were meat eaters but ours was a eggatarian place since we didnt want to hurt the sentiments of our vegetarian friend. However, Eggs were allowed! Thank you Gigi! Our landlord on the other hand was generous so on Meat or Mutton Sundays he would give away a bowl of the “mutton saaru” they prepare. Mutton is slow-cooked for over 45 minutes and served with “Ragi Mudde” or Ragi balls. I am not going to get adventurous trying the Ragi balls. Not today :).
But I shall try them one day. I went upstairs one day to catch a glimpse of the preparation. What I was surprised though was the amount of Coriander powder that went in. Their elder daughter who was blending the paste added like a small tumblerful and a half of powder (for about 1.5 kg meat) . In this recipe, mutton is mildly spiced and the coriander flavors shine through.
Serves : 4
Mutton : 500 gms
Onion : 1 Medium Sliced
Ginger : 1 inch chopped
Garlic : 3 cloves, Chopped
Coriander leaves : a handful
Tomatoes : 2 Small Chopped
Coconut : 1/4 Cup Grated
Oil : 1 tbsp + 2 tsp
Coriander powder : 2.5 Tbsp
Turmeric : 1/2 tsp
Red chillies : 2 broken
Red Chilli powder : 1 tsp
Whole spices : 4 Elaichi , 4 Cloves, 2 x 1 inch Cinnamon
Clean and wash the mutton. Keep aside.
Heat up a pressure cooker /pressure pan. Although the mutton can be slow cooked, I opted to pressure cook to quicken the process.
Add 2 tsp oil and add the onions, ginger and garlic, red chillies and Saute till onion is cooked and turns translucent.
To this add coriander leaves, fry till the leaves wilt
Transfer this to a blender, mixer jar and let it cool.
Once cool , grind this mixture adding a couple of tbsp water.
Once, well ground add the coconut, tomatoes, coriander powder, turmeric and chilli powder. Grind to a smooth paste.Keep aside
Heat the same pan add the 1tbsp oil and the whole spices. Give a good minute or so
Turn up the heat to medium and add the mutton.Add 1/2 tsp salt. Let is cook in its own juices for about 3 minutes. Then stir for about 2 minutes
Once mutton colour changes, add the ground masala. Saute for about 2-3 minutes.
Add water about 450 ml, salt. Cover and pressure cook for about 15-20 minutes on low for about 5 whistles.
Remove off heat, garnish with curry leaves and coriander leaves. Serve hot with rice, parotta, idli,dosa, appam, idiappam.
Adjust the chilli powder to your spice level. This is not a very spicy curry.
The curry tends to thicken up a bit so add water if necessary to dilute the curry.
Local Picks :
Mutton/Goat meat in Adelaide : Afghan Super market on Prospect.