Mutton Roce Curry (with coconut milk)

Mai’s Recipes

MUTTON ROCE CURRY

MUTTON/CHICKEN ROCE CURRY

Mutton Roce Curry

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients

  • 1kg. mutton
  • 1 coconut (extract milk approx. 2 cups– 1 light &1 thick) or use 1 can 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 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • ½ tsp. turmeric powder
  • 1 tsp. poppy seeds (optional)
  • 1” pc. cinnamon, 2 cloves
  • 8 kashmiri chillies, 8 pepper corns
  • 3 flakes garlic, ½ (or ¼) coconut

Method

  1. Clean, remove skin 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 the water dries up,
  3. Add the light coconut milk & bring to a boil. Reduce heat and simmer until the mutton is tender.
  4. Add the ground masala paste, water for curry as required and when it starts boiling, reduce heat and simmer for 5 minutes.
  5. Then add the potatoes and when the potatoes are cooked, add the thick coconut milk, stir well and simmer for 5 minutes.
  6. For extra flavour, garnish the mutton curry with one sliced onion fried to a golden brown in 2 tbsp. oil.

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