Here is an absolutely delicious dry mutton curry with lots of fresh grated coconut. It is a no-onion-ginger-garlic recipe. It might sound strange. Mutton cooked without these lifelines? But do try this recipe. You will simply love it. It can be relished with plain steamed rice, plain Biryani, jeera rice, naan or tandoori roti.
You can also stuff them in parathas along with sliced onion, lettuce, chopped tomatoes, coriander leaves and mayo / hummus to make yummy rolls. They are simply an ideal lunch box meal (boneless to be used) or a wholesome snack too.
- 500 gms mutton bones, cubed
- 1/2 cup fresh grated coconut
- 3-4 tbsp. oil
- 1&1/2 tbsp. red chili powder
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1/2 cup yoghurt
- 1 tbsp. lime juice
- coriander leaves, chopped red chilies, slice onion & lime wedges to garnish (opt)
Pressure cook the mutton with 2 cups water and turmeric powder for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and preserve the latter for later use.
Marinate the boiled mutton with salt to taste and yoghurt for 30 minutes. Heat oil in a pan and add the red chili powder, coriander & cumin powder mixed with a little water into a paste.
Saute on a medium flame till oil separates. Add the coconut and continue to fry for 1-2 minutes.
Now add the mutton and stir fry for some more time till the oil leaves the sides of the pan. When done, add lime juice and garnish with coriander leaves, etc. Serve with plain steamed rice, jeera rice, plain Biryani, naan or tandori roti.