Wednesday, 9 December 2015

Mutton and Baby Potato Curry

Mutton and Baby Potato Curry, this curry is a chettinad special. Except that they use normal potatoes instead of baby potatoes. For this curry, we need to prepare freshly ground spice powder. That gives the authentic taste of chettinad cuisine. This is one of the tasty and flavorful mutton curry which we make at out home regularly. Try this at your end and post me your comments.

Mutton - 250 gm
Baby Potato (Medium Size) - 6 No.
Onion - 3 No.
Tomato - 3 No.
Garlic - 15 Cloves
Ginger - 2 inch piece
Coconut - 1 Cup
Coriander Seeds - 1 tbsp.
Dry Red chili - 4 No.
Cinnamon Stick - 2 inch piece
Cloves - 5 No.
Cardamom - 2 No.
Fennel Seeds - 1/2 tsp.
Cumins Seeds - 1/2 tsp.
Poppy Seeds - 1 tsp.
Pepper Corns - 10 No.
Turmeric Powder - 1/2 tsp.
Oil - 3 tbsp.
Salt to taste

1. Take all whole spices like coriander seeds, cumin seeds, fennel seeds, pepper corns, poppy seeds, cinnamon sticks, cardamom, cloves and red chilies. Add this to a kadai and dry roast it. Add the roasted ingredients to a blender and grind it to a powder.
2. Grate the coconut. Peel and wash the onions, shallots, ginger and garlic. Wash the tomatoes and baby potatoes. Scratch the skin of baby potatoes. Grind the ginger and garlic to a paste. Slice the onions lengthwise and roughly chop the tomatoes.
3. Dry roast the grated coconut. Heat quarter teaspoon if oil and add the shallots and saute for 5 minutes. Remove and let it cool. Grind coconut and shallots into fine paste.
4. Wash and clean the mutton pieces and keep it ready. Heat oil in a pressure cooker and add sliced onions and curry leaves. Saute till the onion turns transparent.
5. Add ginger garlic paste and saute till the raw smell of ginger garlic paste vanishes. Add the chopped tomatoes and saute till the tomatoes are soft and mushy. Add the ground spice powder.
6. Add the spice powder and mix well. Cook for about 5 minutes. Now add the mutton pieces and turmeric powder and mix well.
7. Add salt and mix well. Cut the potatoes into halves and add it to the curry. Mix well.
8. Add enough water  and mix it well and close the pressure cooker and cook this for 5 to 6 whistles. (Note: The number of whistles depends upon the meat. If the meat is tender, then less number whistles will do otherwise increase the number of whistles)
9. Once the meat is cooked, wait for the pressure to get released completely. Open the pressure cooker and add the ground coconut paste. Mix well and cook for about 10 minutes. Switch off the flame.
Flavorful Mutton and Baby Potato Curry is ready to serve. Serve it with hot steamed rice, idli, dosa, etc.

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