Tuesday, November 10, 2020

Tani Nadan Mutton Curry (Restaurant Style Mutton Curry)



  • 750 g Mutton 
  • 1/2 tsp Turmeric powder 
  • Enough salt
  • 250 g of pearl onions 
  • A large piece of ginger
  • 10 cloves of garlic
  • 6 green chillies
  • 3 onions
  • 1 tbsp chilli powder
  • 1.5 tbsp coriander powder
  • 1 tsp fennel powder
  • Curry leaves
  • 4 tbsp coconut oil
  • 1/4 cup Coconut slices 

How to prepare

Boil 2 cups of water in a heavy bottomed pan.  Add turmeric powder, salt, washed mutton and cover and cook.

Meanwhile, crush the small onion, ginger, garlic and green chillies in a grinding stone(arakallu).

Heat two tablespoons of coconut oil in a bowl and add crushed onion, garlic, ginger, green chillies and sliced onion and fry for 2 minutes.  It can be added to mutton. The total cooking time of mutton is 45 minutes to an hour.

Cover and cook over low heat.  Cook for about 30 minutes.

In another pan, heat a tablespoon of coconut oil and add chilli powder, coriander powder and fennel powder.  When the raw smell disappears, add half a cup of water and bring to a boil.

Add this to the cooked mutton.  Cover the curry and cook on low heat for another 10 minutes.

Heat another tablespoon of coconut oil and fry coconut and curry leaves .Add in to the curry and switch off flame.  Delicious mutton curry is ready.

(Mutton should be cooked on the lowest flame when cooked, or it may burn.

If it is prepared in a pressure cooker, fry the onion and masala together and add it to the mutton, add one and a half cup of water and  pressure cook on low heat for 15 minutes after a whistle comes.)

No comments:

Post a Comment