Kerala Handi Mutton Curry
- 1250 grams Mutton
- 2 medium Onions ((250 gms))
- 1.5 cups Shallots ((175 gms))
- 1/2 cups Garlic (+ 2 pods of garlic crushed whole)
- 1/2 cups Ginger (Crushed, approx 50 gms)
- 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 teaspoons Turmeric
- 1 and a half tablespoons Kerala garam masala
- 1/2 cups Coconut oil
- 1/2 cups Water
- 1 and a half teaspoons Salt
- 1/2 cups Shallots
- Few Curry leaves
Wash and drain clean the mutton pieces.
Add sliced onions, sliced shallots (1.5 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.
Add coconut oil inside an earthen pot. Put it on medium flame. Add the marinated mutton pieces with the rest of the coconut oil and brown the mutton pieces, stirring on medium to high flame for 10-12 minutes. Next add salt, tomatoes and 2 pods of crushed garlic with skin. Stir all the ingredients together. Add hot 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.
- Garnishing
Fry 1/2 cup of shallots and a few curry leaves in coconut oil and pour over the cooked mutton.
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 the mutton with the ingredients for an hour. Cook on medium to high flame, add coconut oil, marinated mutton pieces. Then fry for 10-12 minutes until brown. Then add salt, tomatoes, 2 pods of crushed garlic with skin. Stir for few minutes and add hot water. Cook until the first whistle. Then simmer and cook for 30 minutes. Switch off and rest for 30 minutes until the pressure is released. Then open and adjust the salt, and simmer or add water if needed. Garnish.