“The fewer ingredients, the better taste” is true for Mutton Kothu Kari which is one of my favorites. This is one of the Sunday Non-Veg specials at my home. As and when the mutton starts to cook the aroma fills the home and makes you real hungry. I generally have it with steamed white rice or chapathi. I used home made curry masala and fresh ground ginger garlic paste to get the real taste of mom’s cooking. The secret of getting a better taste for any recipe is to add the fresh ground ginger garlic paste, you’ll definitely notice the difference.
I used minced goat meat which is normally done from thigh meat. I got this from Halal Market which tasted similar to what we get back home in India.
|Mutton||1 lb ( 1/2 kg )|
|Onion||1 no ( medium )|
|Curry Leaves||1 strand|
|Green Chili||2 no|
|Ginger Garlic Paste ( fresh ground )||1 tbsp|
|Tomato||1 no ( medium )|
|Homemade Curry Masala powder||2 tbsp ( or to taste )|
|Coriander Leaves||1/4 cup|
|Homemade Curry Masala Powder substitute :|
|Red Chili powder||1 tsp ( or to taste )|
|Coriander powder||3 tsp ( or to taste )|
Wash the minced meat thoroughly and drain water in colander. Chop Onion, tomato, Coriander leaves. Grind ginger garlic to fine paste. Split open green chili.
In a pan heat Oil. When hot add curry leaves, green chili and onion. Fry till the onion is translucent. Add ginger garlic paste and fry till the raw smell leaves. Add the tomato and let it cook till it is mushy.
Add the Curry Masala and fry for few seconds, make sure not to burn the masala. Add the washed meat and salt and mix well. Add water and close the lid. Cook till mutton is cooked in medium flame. Stir often to avoid burning the bottom.
If you wanted it to be gravy remove from stove once the meat is cooked else fry in medium high till the meat becomes dry. Add the Coriander leaves at the end.
(*) Can be accompanied with steamed white rice, idili, dosa, parota and chapathi.