Mutton Curry Mangalorean Style | Maasa Kajipu | Mutton Saru

Mutton Curry Mangalorean Style | Maasa Kajipu | Mutton Saru

Mutton Curry Mangalorean Style | Maasa Kajipu | Mutton Saru

Hello Foodies,
The month of January has gone by quickly and February the month of love has arrived. And I want to dedicate this beautiful month to all my lovely readers by sharing the recipes requested by you throughout this month. I am so glad to start the requested recipe series with my Mom’s recipe of Mangalorean style mutton curry.

Mutton Curry Mangalorean Style

Mangalorean style Mutton curry is a flavorful mutton curry made with basic ingredients and freshly roasted spices with toasted coconut. The mutton chunks are pressure cooked with onion , tomatoes , ginger , green chilies and herbs and then the freshly ground coconut masala is added.The next best thing in the curry is the potato which is super-tender but retains its shape! The spicy mutton curry is perfect for a Sunday lunch.The yumm Mutton curry goes well with Rice, Ghee rice, rumali rotis , pooris , dosas , idlis or chapatis the choice is endless. Hope you give this recipe a try and relish the mutton curry with your family.

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Mutton Curry Mangalorean Style

February 8, 2018
: 8 - 10
: 20 min
: 30 min
: 50 min

An exotic mangalorean style mutton curry made with basic ingredients and the freshly roasted spices with coconut

By:

Ingredients
  • To pressure cook
  • 500 gm mutton (cut into chunks)
  • 1 onion chopped
  • 2 tomatoes chopped
  • 2 green chilies chopped
  • 1 tablespoon ginger chopped
  • 1/2 cup packed coriander leaves chopped
  • 1/2 cup mint leaves chopped
  • 1 tablespoon ghee / clarified butter
  • 1 large / 2 medium sized potatoes
  • salt to taste
  • Spices
  • 2 cinnamon sticks (1 inch)
  • 1 star anise
  • 4 cloves
  • 1 tablespoon poppy seeds (khus khus / gasagase)
  • 1 tsp ghee
  • To saute
  • 1 cup packed fresh shredded coconut
  • 1/2 onion sliced
  • 1 tablespoon ghee
  • For the masala
  • 15 byadgi chilies - roasted (more / less depending on your spice preference)
  • 1 tablespoon coriander seeds - roasted
  • 1/2 teaspoon turmeric powder
  • gooseberry sized tamarind
  • 10 garlic cloves
Directions
  • Step 1 Heat the pressure cooker and add washed and cleaned mutton chunks to it. Add green chili, onions, ginger, tomatoes, mint leaves, coriander leaves, salt and ghee and mix everything well. Add whole potato / potatoes.Cover the lid and cook for 4 -5 whistles and let pressure release naturally.(the number of whistles depends on how tender the mutton is)
  • Step 2 Heat a wok and add a tsp of ghee. Add cinnamon, cloves, star anise and poppy seeds and saute just till fragrant. Remove to a bowl and set aside to cool. If you do not have roasted chilies and coriander seeds handy then roast them at this stage for one to two minutes and remove to the same bowl as the spices.
  • Step 3 Heat a tablespoon of ghee in the same pan and add the sliced onions and coconut and saute on low to medium flame till the coconut loses its moisture and turns light golden in color.Set aside to cool.
  • Step 4 Once cooled blend the coconut and onion along with the roasted spices , red chilies , coriander seeds, tamarind, turmeric powder,garlic  and water to a smooth paste.
  • Step 5 Once the pressure is released, open the lid of the cooker and remove the potato with the help of a spoon. Peel the potato and cut it into large chunks. Add it to the cooker . Also add the ground paste and switch on the flame again.
  • Step 6 Add a little water if the gravy is too thick. Check for salt and seasonings and adjust accordingly. Let the gravy come to a boil and then simmer for 6 to 7 mins.Let the curry rest for 15 minutes before serving.

In Pics :

Heat the pressure cooker and add washed and cleaned mutton chunks to it. Add green chili, onions ,ginger , tomatoes, mint leaves , coriander leaves , salt and ghee and mix everything well.

Add whole potato / potatoes .Cover the lid and cook for 4 -5 whistles and let pressure release naturally.(the number of whistles depends on how tender the mutton is)
Heat a wok and add a tsp of ghee. Add cinnamon , cloves , star anise and poppy seeds and saute just till fragrant. Poppy seeds are not available here so I haven’t used them.Remove to a bowl and set aside to cool.If you do not have roasted chilies and coriander seeds handy then roast them at this stage for one to two minutes and remove to the same bowl as the spices.

Heat a tablespoon of ghee in the same pan and add the sliced onions and coconut and saute on low to medium flame till the coconut loses its moisture and turns light golden in color.Set aside to cool.


Once cooled blend the coconut and onion along with the roasted spices , red chilies , coriander seeds, tamarind, turmeric powder,garlic and water to a smooth paste.


Once the pressure is released, open the lid of the cooker and remove the potato with the help of a spoon. Peel the potato and cut it into large chunks. Add it to the cooker . Also add the ground paste and switch on the flame again.

Add a little water if the gravy is too thick. Check for salt and seasonings and adjust accordingly. Let the gravy come to a boil and then simmer for 6 to 7 mins.Let the curry rest for 15 minutes before serving.

Serve the delicious Mutton Curry with rice , rotis or pooris and Enjoy!!

Mutton Curry Mangalorean Style

Thank you for stopping by 🙂 If you have any questions here, let me know in comments below.

Till the next recipe Keep Smiling and Spread Happiness 🙂

♥ Smitha

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