Mutton Varuval

In throne mutton again. See I told you? You can't possibly separate mutton from Indians like us (Mutton Parathal, Pepper Mutton Curry, Indian Mutton Meatball Soup & Mutton Soup)? No, you can't. I am okay, but my other half-half? He is out rightly a mutton lover. So? Instead of repeating the same mutton dish, I try to coin new dishes (Mutton Dalca, Mutton Kurma, Masala Mutton Curry & Mutton Keema). Mutton Varuval of course obviously is a dry style and believe me, there's various ways and various styles according to your preference. Mine version is a twist. A twist in the sense that I added dark soy sauce and almond powder. Of course, almond powder or even paste can be replaced by cashew nuts or kas-kas, if you want to. But the end result will still be succulent mutton coated in a dry style spicy gravy and scented by coriander leaves (Vegetarian Mutton Varuval).

Ingredients

500g mutton - cut into bite sizes

1 large onion - sliced thinly

1 (about 100g) tomato - sliced thinly

1 tbsp ginger paste 

1/2 tbsp garlic paste 

Chilli flakes (as per taste)

1 1/2 tbsp almond powder/paste

1/4 tsp garam masala 

1 tsp vinegar 

1/2 tbsp dark soy sauce

4 tbsp oil

2 stalks coriander leaves (shredded/chopped)

Salt for taste

Method:

Into mutton, mix and combine onion, tomato, ginger, garlic, chilli flakes, almond, garam masala and salt. 

Heat oil and when heated, add mutton mixture.
Stir for a couple of mins.

Add enough water to cook the mutton tender and soft.

Stir in between to dry up the gravy.   

Pour in vinegar and dark soy sauce.

Stir again and off the heat. 

Add coriander leaves, another good stir before dishing out.