Mutton Roast (ആട്ടിറച്ചി വരട്ടിയത്) – Malabar Edition

I love the way she cooks Mutton(Goat Meat)  in her traditional Malabar style and badly wanted to post the recipe here in the blog for our fans. But after my last health checkup, mutton moved into the ‘banned food products’ list! What to do?! But somehow I could convince that this mutton is only for our Aakrantham|ആക്രാന്തം page lovers, and I won’t eat more than 2 pieces from it. Believing my words, she compromised to cook and take the photo. This might be my last mutton curry until my cholesterol level reduces to a normal value. And you know what? once I got the recipe and the photos, I changed my word. Of course it was delicious and I had more than enough of this mutton curry. To add spice to her anger, I made palak (Spinach) mutton myself by taking a portion out of this curry. And the best part is; she can’t have palak dishes as her stomach is sensitive to such leaves and I had to finish this palak mutton also. Wait for the Palak mutton recipe!!

Ingredients

For cooking mutton
Mutton – 1 kgPepper – 2 Tb spoon
Coriander powder – 2 Tb spoon
Garam masala – ¼ teaspoon
Green chilli – 2 no.s
Curry leaves – 1 stem
Ginger – 1 thumb sized piece
Garlic – 6 cloves
Corriander & pudina leaves – 2 stems each
Salt - to taste

For gravy
Oil – 1 Tb spoon
Shallots – peeled and chopped - 200 g
Tomato – cut into small pieces - 1 big size
Coriander powder – 1 Tbspoon
Pepper powder – 1 Tb spoon
Green chilli – sliced – 2 no.s
Turmeric powder – ½ teaspoon


How to:

1.       Wash and drain the water well from the mutton pieces.  In a dry grinder jar, put pepper corns, coriander powder, garam masala, green chillies, curry leaves, ginger, garlic cloves, coriander and pudina leaves. Grind all these together. In a pressure cooker, mix the dried mutton pieces well with the above mixture using hand. Add salt too. Pour ¼ cup of water and pressure cook.  Number of whistles can be decided based on the nature of mutton. (You may keep the mutton pieces mixed with 2-3 table spoons of vinegar for 10-15 minutes before washing so that the typical mutton smell will be washed away. I used to cook till 8 pressure cooker whistles. It varies depends on nature and type of mutton)

2.       In a non-stick pan, pour oil and on heating add the peeled and chopped shallots. Sauté till the shallots turn translucent. Add the sliced green chillies and sauté well. Add the tomatoes and sauté for few minutes. Put coriander powder, pepper powder and turmeric powder and sauté well. Once the mixture turns soft and like a paste, open the pressure cooker and add the mutton along with the liquid part into this pan. (if you are too lazy to peel off the shallots, you may use Onions, make sure you sauté it well so that it can blend well in the gravy).

3.       In low flame, keep the pan closed for 10-15 minutes, stirring occasionally, the excess water in the gravy should be drained off. Make sure that thick gravy is formed. If needed, add few coriander/pudina leaves and switch off the flame. Serve with ghee rice/pathiri/any kind of rotis after 30 minutes.

Posted in: Gravy,Hot,Indian,Irachy Varattiyath,Kerala,Malabar,Mutton,Naadan,Non veg,Spicy