Kerala Mutton Curry - Mild

Name: Kerala Mutton Curry - Mild
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1/2 kg mutton (Lamb); 1/2 cup water; 1 bay leaf; 1/2 cup yoghurt (curd); 1/2 tablespoon chili powder; 1 1/2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon black pepper; 5 cloves cardamom powder; 3 -4 cloves; 6 -7 cloves garlic; 2 medium red onions; 2 tomatoes; 2 red bell peppers or 2 green bell peppers; 2 medium potatoes; 2 1/2 cm ginger; 8 cloves garlic; 4 tablespoons sunflower oil; 1 teaspoon garam masala; fresh coriander; curry leaf; 2 chilies

Submitted by MariaBright

"The recipe is particularly good for those, like me, who enjoy Indian food but would prefer it a bit milder."

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Ready In:: 1hr 30mins
Ingredients:: 22
Serves:: 4

ingredients

¹⁄₂ kg mutton (Lamb)
¹⁄₂ cup water
1 bay leaf
Marinade
¹⁄₂ cup yoghurt (curd)
¹⁄₂ tablespoon chili powder
1 ¹⁄₂ teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon black pepper
5 cloves cardamom powder
3 -4 cloves
6 -7 cloves garlic
Curry base
2 medium red onions
2 tomatoes
2 red bell peppers or 2 green bell peppers
2 medium potatoes
2 ¹⁄₂ cm ginger
8 cloves garlic
4 tablespoons sunflower oil
1 teaspoon garam masala
fresh coriander
curry leaf
2 chilies

directions

Mix spices for marinade with the yoghurt and mix well with the mutton.
Leave in the fridge for at least 1-2 hours but at best- overnight.
After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
Slice bell peppers lenghtwise and fry in oil.
Strain and set aside.
Peel potatoes, cut in 4 cubes and microwave until half-done.
Fry potatoes in the same oil used for frying the bell peppers until golden.
Strain and set aside.
Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
Onions will be ready once they are transparent and soft.
Add Garam masala and fry for 30 sec.
Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
Be careful not to overcook- meat has to be cooked, but firm.
Salt to taste and sprinkle with corriander or parsley.
Serve with rice or chapati.