Mutton Varutharachathu ( Mutton In Roasted Coconut Gravy)

Mutton Varutharachathu, thick and spicy gravy with roasted coconut and spices. When you cook this, the aroma of all spices stays whole day in the kitchen. All spicy food lovers will love this. And for a change I tired a new combination kappa(tapioca) with this mutton curry, its an awesome combination, we liked it. So here is recipe for you all to try.

Ingredients

• Mutton 1 kg cleaned and cut into medium pieces
• Onions 3 medium sized finely sliced
• Tomatoes 2 medium sliced
• Green Chilli 4 - 6 per taste slited
• Ginger 1 inch size chopped
• Garlic 6 - 8 cloves chopped
• Turmeric Powder 1/2 tsp
• Red chilli Powder 2 tsp
• Coriander Leaves 1/4 cup
• Curry Leaves 3 sprigs
• Salt to taste 
• Coconut Oil 4 - 5 tbsp

Whole spices - 1 small piece of cinnamon, 1 bay leaf, 3 cloves, 2 star anees.

To Roast 

• Grated Coconut 1 cup
• Coriander seeds 1/4 cup
• Black Pepper 1 tbsp
• Fennel Seeds 1/2 tsp
• Nutmeg small piece
• Cumin seeds a pinch
• Garlic 2 nos, sliced
• Dry Red chili 2 nos

To Garnish

• Shallots 3 - 4 sliced
• Curry Leaves 2 sprigs
• Dry Red Chili 3 nos

Method

Wash the mutton with little turmeric powder and rinse well, drain water well. Marinate with little turmeric powder, red chilli powder 1/4 tsp, salt and garam masala 1/4 tsp and keep it aside for 20 minutes

Roast the ingredients for roasting in 1 tsp oil in a non stick pan till nicely browned and then grind to a smooth paste. 

Heat oil in a pressure cooker and once its hot add the whole spices . Then add the onions saute for 2 minutes then add ginger, garlic and green chilli and stir continuously. When the onions start turning brown, add the tomatoes. Add turmeric powder, red chilli powder, salt and saute well. Add the marinated mutton pieces and stir continuously about 3 to 4 minutes. Add water and cover and cook for 4 to 6 whistles or until cooked. 

Open and add the ground coconut mix and saute well till the spices are mixed well and the mutton is coated with the spices. Cover and cook on medium heat for about 5 to 8 minutes till the gravy is thickened. Open, adjust the taste and add more water if it looks too dry. Add chopped coriander leaves and curry leaves. Combine well. Put off flame.

To garnish, fry shallots in coconut oil till brown, add dry chili and then throw in some curry leaves and pour over the curry. 

Let it rest covered for five minutes to let the flavors blend. 

Serve with Ghee rice, steamed rice, chapathi, bread or kappa (tapioca).

NB: If you want can dry roast the coconut masala on the previous day and keep it so that it will be easy to make the next day. Just warm the roast masala and grind while making the curry. Adjust red chili and green chili according to your tolerance. Enjoy cooking..