Kerala Mutton Curry Mild Recipes

KERALA MUTTON CURRY - MILD

Steps:

• Mix spices for marinade with the yoghurt and mix well with the mutton.
• Leave in the fridge for at least 1-2 hours but at best- overnight.
• After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
• Slice bell peppers lenghtwise and fry in oil.
• Strain and set aside.
• Peel potatoes, cut in 4 cubes and microwave until half-done.
• Fry potatoes in the same oil used for frying the bell peppers until golden.
• Strain and set aside.
• Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
• Onions will be ready once they are transparent and soft.
• Add Garam masala and fry for 30 sec.
• Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
• Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
• Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
• Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
• Be careful not to overcook- meat has to be cooked, but firm.
• Salt to taste and sprinkle with corriander or parsley.
• Serve with rice or chapati.