Coconutty mutton: Mutton curry with cocunut milk

When I crave for spicy dry-ish mutton, I prepare my all-time favourite Bengali Kosha Mangsho. For days when I want to something simpler less spicier version of mutton curry, Mangshor jhol fits the bill. When I am bored of these two versions, I hunt for different recipes on internet. Sometimes I am too impatient to read through long complicated recipes. I just experiment with the ingredients available in my kitchen to make some impromptu recipes. When it turns out yummy effortlessly, it feels so satisfying.

2 medium red tomatoes

2 tsp. coriander powder

1 tsp. Kashmiri red chilli powder

1/2 tsp. turmeric powder

1 tbsp. ginger and garlic paste

Main ingredients:

Cooking oil

10 curry leaves

1 tsp of chopped garlic

1 tsp. garam masala

2 sliced medium-to-big onions

500g Mutton

Thick coconut milk: 1 cup

2 sliced green chillies

Salt to taste

Methods:

• Tenderize the mutton pieces by marinating for 30 minutes to one hour and keep aside.
• In a pressure cooker, fry curry leaves, chopped garlic, broken dry red chilli and garam masala powder for couple of seconds on medium-low flame. Add onion to it and fry until it softens and turns translucent.
• When the mixture is mushy, add the marinated mutton pieces. Fry on high flame gradually reducing the flame to medium for about 25 minutes. At this point, mutton mixture becomes drier with oil separating. Now add the coconut milk and two sliced green chillies and cook for 5 more minutes. Add more water if you prefer lighter consistency.
• Close the cooker and cook on high flame until 2 whistle. Let it cook on low flame for 10 more minutes. Open when the steam subsides. Serve along with rice.

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Tags: Mutton, Recipe, Indian recipe, Non-vegetarian recipe