Mutton Varutharacha Curry

This is a Varutharacha mutton curry preparation, where the masala ingredients are dry roasted and then ground to a smooth paste. More of a nadan (country) style cooking.

Ingredients

500 gm - Mutton / Aattirachi / Goat meat
2 to 3 - Green chili, slit in center
2 inch piece - Ginger, chopped

2 medium - Potato, quartered

1 medium - Tomato, chopped
1 sprig - Curry leaves

Salt to taste

To dry roast

1 cup - Grated coconut

2 - Cinnamon sticks
4 - Cloves
1 tsp - Fennel seeds / Perumjeerakam

1 - shallot, chopped
3 tbsp - Coriander powder
1 tsp - Red chili powder
1/2 tsp - Turmeric powder

Seasoning

1/4 cup - Coconut bits ( Thenga kothu )
5- 6 - Shallots, chopped

2 sprigs - Curry leaves

Method

1 ) Pressure cook mutton along with green chili, ginger, potato, tomato and curry leaves. Add 1.5 cup water to cook and add salt to taste.

2 ) Meanwhile, in a pan dry roast grated coconut along with cinnamon, clove, fennel seeds and shallots on a low heat, till coconut turns to a light brown color. A little coconut oil can be used, but is optional. Add other ingredients listed, and stir till the masala powders turn a deep colour.

3 ) Cool the roasted mixture and then add to a blender and grind to a smooth paste with water.

4) Add the ground paste to the cooked mutton. Add more water if necessary to get a thick gravy. Adjust salt to taste.

5 ) Heat oil in a pan; add shallots and fry to a light brown color. Add coconut bits and curry leaves. Fry coconut bits lightly. Add this seasoning to the curry and take off the stove.

Serve hot with rice and papadam. Goes well with roti or porotta