Kerala Handi Mutton Curry
- 1250 grams Mutton
- 230-250 grams Onions
- 1 and a half cup Shallots
- 50 + 30 grams Garlic
- 1/2 cup Ginger (Crushed)
- 2 Medium size Tomatoes (Quartered)
- 3-4 Green chillies (Split)
- Handful Curry leaves
- 5 tablespoons Coriander powder
- 2 tablespoons Kashmiri chilli powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Turmeric
- 1 and a half tablespoon Kerala garam masala
- 1/2 cup Shallots
- 1/2 cup Coconut oil
- 1/2 cup Water
- 1 and a half teaspoon Salt
Wash and drain clean the mutton pieces.
Add sliced onions, sliced shallots (1/2 cup), crushed garlic (1/2 cup), crushed ginger (1/2 cup), curry leaves, green chillies, all the spice powders, and half the coconut oil. Rub all the ingredients together and keep it aside for 30 minutes to 1 hour.
Apply coconut oil inside an earthen pot. Add the mutton pieces, salt, tomatoes and 2 pods of crushed garlic with skin. Stir all the ingredients together. Add the rest of the coconut oil and water. Close with a lid. Seal the lid by applying dough around the edges.
Cook on low flame for 1 and a half hours. Switch off and let it rest for 10 minutes. Open the lid and adjust the salt if needed. Sprinkle 1/2 tbsp of garam masala.
Fry 1/2 cup of shallots and a few curry leaves in coconut oil and pour over the cooked mutton. Add water if needed. And bring it to a boil. Take off the flame.
Mutton - Use a good cut of mutton like shoulder or leg.
Ginger and garlic - Use Indian ginger and Indian garlic for maximum flavour.
Sealing the pot - Take 1 cup of wheat flour and add enough water to make a soft dough. Roll into a log and place it around the edges of the pot. Press the dough to seal it lightly.
Earthen pot - I prefer to use seasoned black earthen pot with a lid to prepare this dish.
Pressure cooker - This recipe can be cooked in a pressure cooker. Marinate with the ingredients for an hour. Cook on high flame until the first whistle. Then lower the flame and cook for 15-20 minutes. Switch off and rest for 30 minutes until the pressure is released.