Mutton Curry – Idichadhu/Pounded,
I’m very fond of olden day kitchen equipments that’s been replaced now by mixer and grinder . The thought of owning one for myself was so much so that I decided buy a pounding equipment – I got a mortar and pestle made of stone sometime back. Ever since, I felt difference in the taste and smell of the dishes – freshly pound ingredients making all the magic to my curries.
I’m sharing here the mutton curry recipe with freshly pound spices add in it – its so aromatic and simply irresistible
500 gms mutton pieces (with bones)
2 onions – medium sized(finely chopped)
2 tomatoes – medium sized(finely chopped)
1 1/2 tblspn chilli powder
3 tblspn coriander powder
1/4 tblspn turmeric powder
2 stalk of curry leaves
few coriander leaves
1 green chilly
Salt to taste
Spices to Pound:
2 inch ginger
1 full garlic
1/2 tblspn pepper corns
1/4 tblspn cumin seeds
1/4 tblspn fennel seeds
1 inch cinnamon stick
Pressure cook the mutton with little turmeric and salt for three whistles.
1. Dry roast pepper corns, cumin seeds, fennel seeds, cardamom, cloves, cinnamon stick together in a pan until you get the aroma from the spices. Pound the dry roasted ingredients and then add ginger & garlic to pound further so that you get a coarse masala mix. Keep aside.
2. Heat 3 tblspn oil in a pan. Add the onions and saute till it becomes golden brown. Now add the pounded masala mix, green chilly, curry leaves, coriander leaves and saute till the raw smell of ginger garlic goes off.
3. Add tomatoes, turmeric powder, salt and close the lid for 2-3 mins. Cook until the tomatoes become pulpy. Then add the chilli powder and coriander powder – stir it for a minute.
4. Add the pressure cooked mutton and let it get cooked in the masala for 5 mins. Then add the mutton stock (got from pressure cooking) and water that would add up to 1 cup measure. Let this get cooked for 15 minutes.
5. As the gravy starts to bubble, switch off the stove. Add lemon juice and coriander leaves.
Serve hot with rice/roti.
Note: add lemon and turmeric during the last wash of the mutton to take of the raw smell.