Mutton Coconut Milk Curry (Thengai Paal Mutton Curry Recipe)
5.0 (9 ratings)
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- Total time
- 75 min
- Serves
- 4
- Cuisine
- Indian
Ingredients
- 500 grams Mutton (cubed)
- ¼ cup Coconut Oil
- 2 tsp Fennel Seeds
- 1 stick Cinnamon
- 4 Cardamom
- 4 Cloves
- 1 Bay Leaf
- 2 large Onions (chopped finely)
- Curry leaves a handful
- 2 large Tomatoes (chopped)
- 3 tbsp Ginger Garlic Paste
- 1 tbsp Chilli Powder
- 2 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1 tbsp Garam masala powder
- 15 Shallots (peeled)
- 1 Tomato (chopped)
- 2 Green Chillies (chopped)
- Salt to taste
- 1 cup Thick Coconut Milk
- 1 tsp Black Pepper Powder
- Coriander Leaves (a handful chopped)
Steps
- 1
Heat oil in a pressure cooker.
- 2
Add in whole spices. Add onions and curry leaves and cook till onion is golden brown.
- 3
Add in ginger garlic paste and saute for 1 min.
- 4
Add in mutton and stir fry for 10 mins. Cook till the water dries.
- 5
Now add in spice powders and mix well.
- 6
Add in tomato and cook till mushy.
- 7
Add in water and pressure cook for 4 whistle. Once pressure is released.
- 8
Open the cooker and add in shallots, green chillies and tomato. Cook for 10 mins.
- 9
Add in coconut milk and simmer for 5 mins.
- 10
Add in pepper and coriander leaves and mix well.
- 11
Serve.
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