Tuesday, September 13, 2016

Malaysian Chettinad Mutton Curry

Me the mutton lady? What do you think? You think I should wear the mutton crown? Maybe (Mutton Parathal, Masala Mutton Curry, Pepper Mutton Curry & Easy Mutton Curry)? Evidently. When you have been faithfully cooking mutton for your Indian husband and by doing so, you have also sharpened your cooking skills to the various types of mutton dishes. Out came from my kitchen to our dining table on this particular day? Malaysian Chettinad Mutton Curry. Why a Chettinad version? Look, I have already exhausted every avenue for this style and that style of mutton curries. So, by far, I went further and further and towards India for picking up another mutton curry (Shahi Mutton Curry & Aloo Gosht). In fact, I have even headed to Pakistan (Peshawari Mutton Karahi). What else should I tell you? Actually, come to think of it, we don't mind lamb too (Lamb Rogan Josh), but nothing like a spicy mutton dish outrightly. Why a Malaysian version to Chettinad Mutton Curry? Me the Malaysian must bring my country Malaysia in. Sense and sensibility right (Mutton Pepper Masala & Devil's Curry)? Malaysian Chettinad Mutton Curry! Oh, what a mutton spicy mutton curry mouth joy (Mutton Dalca & Mutton Bone Marrow Curry). 

1/2 kg mutton with bones - cut into bite sizes. 
Add 1/2 tbsp ginger paste, 1/2 tbsp garlic paste and some water.
Pressure cook to tenderize mutton and keep aside

Curry Paste
1 tbsp plain chilli powder
1 tsp cumin powder
1 tsp fennel powder
1/2 tbsp coriander powder
Mix with some water for a smooth paste

Other Ingredients
4 medium size potatoes - remove skin and cut into medium size pieces
2 red chillies - sliced into 4 to 5 pieces
6 shallots - sliced
Spices - 1 cinnamon, 2 star anise and 4 cloves
1 medium size tomato - sliced thinly
2 tbsp yogurt -whisk to remove lumps
1/2 tbsp dried fenugreek leaves (or some curry leaves)
1/4 cup oil
Salt to taste
Heat oil.
Saute red chillies,shallots and spices.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add tomato and potatoes.
Stir and cook for 2 to 3 minutes.
Pour enough water for gravy.
Stir and simmer to soften potatoes.
Add mutton and season with salt.
Stir and gently combine in yogurt and fenugreek leaves.
Stir, heat through and off the heat.
Close with a lid and let it sit for at least two hours before serving.

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