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RECIPE
16 INGREDIENTS4 STEPS30MIN

Spicy Mutton Curry

4.5
2 Ratings

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Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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Try out this recipe if you would love to have typical Kerala food.
30MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1.1 lb
Mutton
3
Large  Onions
6 cloves
13
Shallots
1
Small  Tomato , chopped
2 Tbsp
Red Chili Powder
1 Tbsp
Ground Coriander
1 Tbsp
Garam Masala , ground
1/2 Tbsp
Fennel Seeds , ground
1/4 cup
Oil
2 Tbsp
Yogurt
to taste
to taste
Curry Leaves
to taste

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Nutrition Per Serving

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CALORIES
551
FAT
28.6 g
PROTEIN
46.4 g
CARBS
30.0 g

Cooking Instructions

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Step 1
Clean Mutton (500 gram) and keep it aside. Crush Fresh Ginger (2 inch) and Garlic (6 clove). To a pressure cooker pour Oil (3 tablespoon) and add the sliced Onion (3) Saute till it becomes light brown in color. Now add crushed ginger and garlic and saute for two to three minutes
Step 2
Reduce the flame and add Red Chili Powder (2 tablespoon), Ground Turmeric (1/2 teaspoon), Ground Coriander (1 tablespoon), Garam Masala (1 tablespoon), and Fennel Seeds (1/2 tablespoon). Saute for three to four minutes in low flame. Now add Tomato (1) and cook till it becomes soft. Add Shallot (10) and Yogurt (2 tablespoon) and mix well.
Step 3
Now add cleaned mutton pieces, Salt (to taste), Curry Leaf (to taste), and enough hot water (around two cups) and pressure cook till the mutton is done. Once the pressure drops open the cooker and add chopped Fresh Cilantro (to taste) leaves and let it boil for some time or till you achieve the required consistency for the gravy.
Step 4
To a pan pour Oil (1 tablespoon) and add chopped Shallot (3) and saute till it becomes golden brown in color, then add a few Curry Leaf (to taste) and saute for a few seconds and pour this to the curry. Serve hot with rice, basmati rice, chapati, appam, porotta etc.

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Nutrition Per Serving
Calories
551
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
7.7 g
38%
Trans Fat
0.1 g
--
Cholesterol
137.3 mg
46%
Carbohydrates
30.0 g
11%
Fiber
5.2 g
19%
Sugars
12.0 g
--
Protein
46.4 g
93%
Sodium
397.5 mg
17%
Vitamin D
0.0 µg
0%
Calcium
108.8 mg
8%
Iron
8.8 mg
49%
Potassium
1064.5 mg
23%
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