This is our family favourite popularly known as kothu kari made with minced mutton and tastes fabulous with poori (balloon bread). This can be even given to kids since it is in minced form. I personally doesn't have mutton except this one, which is irresistably tasty. This is my dad's signature dish. He makes it sooo good that i decided to take the pictures when he made it for us in our place.
For those who are new to minced mutton, on specific mention the butchers mince the mutton or it can be minced in the home using kitchenaid accessoriy or food chopper (check out the manual) though i have not tried yet. Fine mincing makes the curry very special. You shall cook them in pressure cooker or in an open pan, which consumes time, but definitely good in taste.
INGREDIENTS
For the onion paste:
1 cup of pearl onions peeled and slit once vertically
1 tsp cumin seeds
1/2 tsp whole pepper
1 tsp black urad dhal
1 tsp rice
few curry leaves
1 tbsp chilli powder (adjust according to taste)
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp of oil
For the curry:
few curry leaves
1 piece of cinnamon
2 cloves
2 elachi
15 vertically sliced pearl onions (or replace with a big onion)
1 chopped tomato
1 inch ginger slightly crushed
5 cloves of garlic
1 tsp turmeric
1/2 kg minced mutton
1/2 cup coconut ground
3 tbsp of oil
few coriander leaves to garnish
salt to taste
Method:
1. Heat oil in a pan and roast cumin, urad dhal, rice and curry leaves.
2. Add onions and saute them till slightly brown. Now add chilli powder, coriander powder and turmeric powder. Mix well for a minute taking care not to burn them. Switch off the flame and let it cool.
3. Grind the onions into a paste with required water. Chop the other ingredients for the curry.
4. Heat oil in a pan, add whole spices, ginger, garlic, curry leaves and onion. when onion browns add tomato and continue to saute.
5. After 2 minutes add minced mutton along with salt and turmeric. Mix well and cook covered for 10 min.
6. Add the ground onion paste with some water and mix well. Let this cook for 30 minutes in medium flame.
7. After 30 min check whether it has cooked well and the consistency should be semidry. By this time it should have cooked and oil must be seen floating on the top. When it is cooked add the ground coconut.
8. Boil this for a min, top it with coriander leaves and switch off.
Tastes extremely good with pooris. Leftovers can be stuffed in dosas to make mutton dosa just like masala dosa.
Notes:
Pearl onions add unique taste to the curry so do not skip them. In the least case use pearl onions for the onion paste and for the curry use big onions, but there will be a difference in taste slightly.
You shall use pressure cooker for cooking the curry. After adding the onion paste cover and cook for 3-4 whistles. I prefer pressure cooker method, but dad prefer cooking in a pan.
The consistency should be semidry for an excellent tasting curry, but if you want you shall adjust the consistency a little thin too.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
