Kozhikodan Mutton Curry

Method

1. 1

   Marinate mutton: Cut 750g mutton into pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate overnight.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut with 5 garlic cloves to a smooth paste.

3. 3

   Fry shallots: Heat 3 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 15-18 minutes until very dark golden — Kozhikodan curries use very dark fried shallots.

4. 4

   Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add spice powders and coconut paste: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder. Fry 3 minutes. Add coconut paste and fry 5 minutes.

7. 7

   Add marinated mutton: Add mutton and cook on high heat 8-10 minutes.

8. 8

   Pressure cook: Add 1 cup water. Pressure cook 5-6 whistles until mutton is very tender.

9. 9

   Finish: Open and cook uncovered 8-10 minutes until gravy is thick and dark.

10. 10

    Serve: Adjust salt. Kozhikodan mutton curry is distinctive for its very dark, rich colour. Serve with pathiri, appam or parotta.