Kozhikodan Mutton Curry

Ingredients

• - 400g Kozhikode mutton curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make coconut paste: Blend half cup fresh grated coconut with 5 garlic cloves to a smooth paste.
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. Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
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. Add marinated mutton: Add mutton and cook on high heat 8-10 minutes.
8. Pressure cook: Add 1 cup water. Pressure cook 5-6 whistles until mutton is very tender.
9. Finish: Open and cook uncovered 8-10 minutes until gravy is thick and dark.
10. Serve: Adjust salt. Kozhikodan mutton curry is distinctive for its very dark, rich colour. Serve with pathiri, appam or parotta.