Mughlai cuisine is known for its richness. It is famous for the exotic use of spices, dry fruits & nuts. I got this recipe from Lakshmi Nair's program yrs back, so not sure whether this s the original recipe or she had made modifications to match the taste of Keralites.
This recipe is similar to our Varutharacha Mutton Curry..(mutton in roasted coconut gravy)..which is very popular in Malabar region. Only a slight variation is ther...but i luvd the change. so thot of sharing this recipe.
Mutton 1/2 kg
Oil 100 gms
Curry leaves 2 sprigs
Onion 250 gm (abt 2 1/2 large ones)
Tomato 2 med
Ginger paste 25gm( abt 1 1/2 tbsp)
Garlic paste 25 gm ( 1 1/2 tbsp)
Red Chilli powder 1 tsp
Turmeric powder 1 tsp
Garam Masala powder 1 tsp
Green Chilli 1/2 cup
Cashew (abt 15)
Half Coconut grated
Coriander leaves 1/2 cup
Lime juice (optional)
1. Pour half of the oil in a pan. When hot, put curry leaves & cardamom.
2. Now, saute onions till translucent. Then add ginger garlic paste & green chilli...saute for a minute.
3.Add all the powders; red chilli, turmeric & garam masala. saute again till the masala leaves sides of the pan.
4. Now, add mutton & cook till done. Always turn the flame high while adding mutton or chicken so that its flavor remains in it. Cook till done.
5. Take a separate pan & roast coconut, cashews & mace in the remaining oil,;till its colour turns slightly brown. Pls don't overdo this.
6.Make a paste of it and add to the mutton. Now add tomatoes & let it boil for 5 more minutes. Go on stirring. Check the taste and adjust the spices according to your taste. You may add a few drops of lemon if u desire.
7.Garnish with coriander & serve hot!!