04 August 2009

Mutton curry Madras style

This dish tasted even better the next day!

Serves 8

1 cup of dessicated coconut soaked in 1/4 cup of warm water. There should be enough water for the dessicated coconut to become moist.
8-10 whole red chillies, dried
1 1/2 inch ginger
6 cloves of garlic
3 tsps of coriander powder
4 peppercorns
2 bay leaves
4 in cinnamon stick
3 cloves
1 tsp cumin seeds
1 tsp poppy seeds
1/2 tsp fennel seeds
3 tbsps oil
2 large onions, chopped
1 kg mutton pieces
1 can of diced tomatoes
1/2 - 1 cup coconut milk (definitely about 1/2 cup, any more depends on your preferance)

Grind coconut with water, chillies, ginger, garlic and all spices to make a smooth paste. Heat the oil in a pot and fry onions until brown. Add the coconut-spice paste and fry for about another 15 mins over low heat. Stirring about 3 tbsps of water in the process.

Add meat and saute for 5 mins over moderate heat. Add tomatoes and salt. Saute for another 5 minutes. Add 4 cups of water ad cook covered until meat is done (about 50 mins), then add coconut milk and simmer for a few minutes. Serve with quinoa.

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