Dakshini Mutton Curry

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It was a day my son came after long time, he brought mutton. I was mentally prepared to cook Dakshin Bharatiya mutton curry that is south Indian mutton curry. I saw that all ingredients in my fridge so why need to worry. Then I started cooking, after cooking served with rice and it was very delicious.
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Ingredients
- 500 gm mutton
- 1 cup onion chopped
- 2 tsp ginger chopped
- 2 tsp garlic chopped
- 1/2 cup coconut desiccated
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 whole red chili
- 2 cinnamon sticks
- 4 green cardamom
- 4 cloves
- 2 tsp sesame seeds
- 10 black pepper
- 2 tsp tamarind paste
- 1/4 cup oil
- 1 tsp turmeric powder
- 1 spring curry leaves
- Salt
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Instructions
- Wash the mutton marinate with turmeric powder and keep aside.
- Take a heavy bottom wok 1 tbsp oil add chopped onion and fry light brown.
- Add chopped ginger garlic, whole chili, cumin seeds, coriander seeds, fennel seeds, sesame seeds and dedicated coconut. Make a stir fry then make a paste with grinder. Keep aside.
- Now in the same pan add remaining oil, curry leaves, black corn, cinnamon sticks, cardamom and cloves. Stir for a few seconds then add mutton.
- Stir continuously and pour spicy paste. Mix together and cook for 20 minutes. Either you can cook in pressure cooker with 3 whistle or can be cooked in wok cover with lid.
- After cooking colour will be charged. Add salt and tamarind paste and cover the lid and cook another few seconds.
- Now serve with rice, idli or dosa.
Notes
Combination of curry leaves and coconut has dakshini flavor.
Recipe Nutrition
Calories: 793 kcal | Carbohydrates: 22 g | Protein: 45 g | Fat: 60 g | Saturated Fat: 21 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 162 mg | Sodium: 134 mg | Potassium: 934 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 337 IU | Vitamin C: 56 mg | Calcium: 118 mg | Iron: 3 mg
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Nice recipe