Varutharacha Mutton curry / Mutton in Roasted Coconut Gravy

We don't indulge in mutton often, but when we do, there is always a push towards making this varutharacha mutton curry. It tastes yumm this way.

This curry may sound to be time consuming, but it's not that big a task and it is all worth it. Last time I made this curry to mellow down the Monday blues that usually hits us by the second half of EVERY Sunday. We paired it with some Kerala/malabar Parotta and it did the trick of bringing in life to the otherwise dull and Monday-blue-attacked-Sunday night.

Next time you get mutton, try this recipe and I am sure it would leave you licking your fingers. They are sooo good.

On another note, I was looking at the stats of my blog and I noticed that Beef Ularthiyathu was one of the popular posts on the blog. And I am not surprised because it is one of the best ways to indulge in Beef. Scoop Whoop seconds my opinion by mentioning my recipe as a must try from the state of Kerala. Another reason, why you should be trying it, if not already :).  Now that I have introduced you to two fingerlicking meat recipes, let me move on to the recipe for the Mutton curry for now.

Ingredients

1. 1/2 kg of Mutton, cut into medium sized pieces
2. 1 1/2 cup of onions, sliced
3. 2 tsp of ginger garlic paste
4. 1 tsp of red chilly powder
5. 1/2 tsp of garam masala
6. 1 medium sized tomato, cut into small pieces
7. 1 strand of curry leaves
8. Salt to taste
9. 2 tbsp of cooking oil (preferably coconut oil)

For making the coconut mixture

1. 1 cup of grated coconut
2. 2 inch long cinnamon stick
3. 2 cloves
4. 1 star anise
5. 8 black pepper seeds
6. 2-3 red chillies
7. 1 tbsp of coriander seeds
8. 1 tsp of fennel seeds
9. 2-3 shallots
10. 1 strands of curry leaves

For tempering/garnishing

1. 2 shallots sliced
2. 1 strand of curry leaves
3. 1 tbsp of coconut oil

Method

• In a thick bottom pan, take all the ingredients listed under the frying of coconut and place it on medium heat. Fry it untill the colour of the coconut turns dark brown in colour.  Stir it continuously. Do not burn it. 
• Turn off the heat and let it cool down. Once cool, grind it into a fine paste by adding just little water.
• Meanwhile, clean the mutton pieces.
• In a pressure cooker, take the oil. Once hot add the onion, ginger garlic paste, curry leaves and salt. Saute it untill the onion turn tender. Now add the red chilly powder and garam masala. Give it a mix. Now add the tomatoes. Continue to cook untill the tomatoes cook and disappear. Add the mutton pieces to it and about 1 cup of water. Give it a mix and cover and pressure cook it until the mutton pieces are cooked. For me it took, 1 whistle on high heat and 3 whistle on medium heat.
• Once the pressure subsides, open the pressure cooker and turn on the heat. Add the ground coconut mixture to it and let it all come to a boil.  Turn down the heat to low and let it cook for another 5 minutes or so. Adjust the gravy as per your need.
• Remove it on to a serving dish.
• For garnishing, take the oil in a pan. Once hot, add the shallots and curry leaves. Fry it and spread it on top of the mutton curry. Serve it with chapathi / Kerala Parotta / Rice.

Tips

1. The gravy thickens while it sits, so you may want to adjust the gravy accordingly.