Madurai Mutton Curry

Method

1. 1

   Marinate mutton: Cut 750g mutton into medium pieces. Mix with 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 2 tbsp yogurt and salt. Marinate overnight.

2. 2

   Make Madurai-style masala: Dry roast 1 tsp peppercorns, 1 tsp fennel seeds, 4 dried red chillies and 1 tsp coriander seeds. Grind coarsely — Madurai style keeps masala slightly coarse.

3. 3

   Fry shallots very dark: Heat 4 tbsp sesame oil. Add 2 cups sliced shallots and fry on medium heat 15-18 minutes until very dark brown and caramelised. This is the backbone of Madurai flavour.

4. 4

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste and fry 3 minutes until the raw smell disappears completely.

5. 5

   Add tomatoes: Add 4 chopped ripe tomatoes and cook on medium heat 10 minutes pressing until very soft and oil separates.

6. 6

   Add Madurai masala: Add the coarsely ground roasted spice powder and 1.5 tsp red chilli powder. Fry 4 minutes.

7. 7

   Add marinated mutton: Add the mutton with all marinade. Toss on high heat 8-10 minutes to seal all sides.

8. 8

   Pressure cook: Add 1 cup warm water. Cover and pressure cook 5-6 whistles until mutton is completely tender.

9. 9

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

10. 10

    Serve: Add 1 tsp sesame oil and adjust salt. Madurai mutton curry is famous for its dark colour and bold spicing. Serve with steamed rice or parotta.