Mutton Roce Curry (with coconut mik)


Mutton Roce Curry

My Mother’s recipe from her book Mais Recipes – contains 175 more recipes.

Delicious curry will tempt you to drink the curry and lick your fingers.  Traditionally served with Appams, sannas, panpole, etc.  so you can mop the lip smacking curry and enjoy. Same recipe is used to make Chicken Roce Curry.  Please strictly follow the recipe for perfect results.

Ingredients

  • 1.5 kg. mutton
  • 1 cup thick coconut milk (or 1 can 400ml ready coconut milk)
  • 2 medium potatoes (cubed)
  • 1 onion (sliced), 1 tbsp. oil
  • Salt to taste

Roast (each separately) & grind to a paste with a little tamarind

  • 1.5 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 1 tsp. poppy seeds (optional)
  • 1” pc. cinnamon,
  • 4 cloves
  • 10 kashmiri chillies,
  • 8 pepper corns
  • 6 flakes garlic
  • 1 medium onion
  • 4 tbsp. coconut powder

Method

  1. Clean, remove and cut mutton into medium pieces.  Wash and set aside to drain.
  2. Heat oil and fry the sliced onion till light brown.  Add the mutton pieces and fry till it changes color and the water dries up
  3. Add the light coconut milk (optional) or water & bring to a boil.
  4. Reduce heat and simmer until the mutton is tender.
  5. Add the ground masala paste, water for curry as required and when it starts boiling, reduce heat and simmer for 5 minutes or till fat surfaces.
  6. Then add the potatoes and cook 10 minutes.
  7. When the potatoes are cooked, add the thick coconut milk, stir well and simmer for 5 minutes.
  8. For extra flavour, garnish the mutton curry with one sliced onion fried to a golden brown in 2 tbsp. oil.


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