Mutton Red Curry

Ingredients:

• 1 kilogram Mutton
• 2 medium onions
• 2 small tomatoes
• 2 tbsp ginger & garlic paste
• 1/4 tsp turmeric powder
• 7 tbsp desiccated coconut (dry coconut powder)
• 1/2 chopped coriander leaves
• 2 tbsp lemon juice
• Salt
• 5 tbsp cooking oil

For Red Spice (Dry roast & grind to a fine powder)

• 8 dry red chilies
• 1 & 1/2 tbsp whole coriander
• 2 tsp whole cumin
• 2 tsp fennel seeds (badi saunf)
• 1 tsp whole peppercorns
• 5 cardamom 
• 5 cloves
• 2 inch stick of cinnamon

In case if you do not have whole red chilies, then add 2 tbsp of red chili powder to the red spice after grinding. ( according to your spice preference)


Preparation:

1. Make the red spice powder and keep ready
2. Finely chop onion, tomato and coriander leaves.
3. In a pan, dry roast desiccated coconut on slow flame till it changes into light golden color. Keep a close eye on it as the coconut burns very fast. So keep stirring constantly while roasting. Grind the roasted coconut powder to a fine paste till the oil appears on the surface.

Method:

1. Heat oil in a pressure cooker and saute onion till soft and pink. Then add 2 tbsp of ginger & garlic paste and cook for 1 minute followed by chopped tomatoes. Cook till tomatoes melt and are well combined.
2. Now add mutton pieces and stir well. Cook on high heat for few seconds. Add salt and turmeric powder. Cook the mutton till almost done. Do not over cook the mutton as it has to be cooked again with spices.
3. Turn off the heat and release the pressure from the cooker.  
4. Then add the red spice powder and the roasted coconut paste to the mutton. Also add 1 cup of water or as required, stir well and cook on low flame for another 10 to 15 minutes or till the mutton is fully cooked. 
5. Finally add coriander leaves and lemon juice. Check the salt and adjust accordingly.
6. Serve hot with rice.

Note: The consistency of this curry has to be thin, so add the required amount of water as needed.