Those were the weekends, I did not know what a sunscreen lotion was; play joyfully with a bunch of cousins under the hot sun for a number of hours hovering around the paddy fields; running with a dummy stick behind my favorite lamb released from the homemade shelter; chasing out the yellow chickens that grandma pampers, into the beautiful green grass fields :); galloping into the pond,dance & sing “Its so hot in the water-pot!! Its so cool in the water-pool!!”,all use one soap, thrinkle (throw + sprinkle 😉 ) water over each other and literally, do not want to come out of the pond like a happy fish. There will come a particular moment, with the aroma of mom’s lamb curry in the soft breeze that will pull us out of the pond. And by then, we will realize that she had given three shouts already and we will be so sure, there will be no long shouts further and only long sticks!! We will run in the direction of the aroma, reach the spot, encircle mom with right hand stretched to her and the palms open, gleaming for the gravy dipped rice ball with atleast one mutton piece. I cannot compromise no-piece rice ball and I ask for another ball right away in the same round. Okay I am already drooling!! Now to the recipe. And before all that, the ball of food had so much love that reminds me of the love Daddy God has for us, which is more evident with HIS each feed for our need. I pray that the Lord God feed each need of your heart.
You are more special to HIM, the creator 🙂
A step by step tutorial below..
The recipe below is for 1 kg mutton. The recipe is tested for 1/2 kg mutton as well, you can halve all the ingredients, adjust the cooking time as well and it would serve atleast 4 adults.
1. Coat the mutton pieces with turmeric powder and let it aside for a minute. Then, wash it for 2 to 3 times in running tap water. Make sure that no piece of lamb has tiny hairs.
2. Grind the grated coconut and cashews only with little water to make a nice paste.
1. Heat a pressure cooker with oil, add the items to temper i.e cardamom, cloves, star anise, cinnamon and saute them until they release out their aroma. Add the onions chopped and saute them until nice golden brown.
2. Add the ginger garlic paste and saute them in a low flame, until the raw smell goes off. This might take a minute.
3. Add the mutton and salt. Allow it to cook with the cooker uncovered for the next 15 minutes in a medium flame. The mutton releases a lot of water. Cooking on medium flame, the water gets evaporated.
4. Add the chilli powder, fennel powder and coriander powder. Give it a nice stir until the raw smell goes off, in a medium flame.
5. Add water. No perfect measurements but make sure that the meat pieces are fully covered. Check the seasoning. Add salt if required. Cover the cooker, put the weight and allow it to cook for the next 20 minutes.
6. Open the cooker, check if the meat pieces are cooked. If yes, add the coconut-cashew paste. If no, allow it to cook, covered for sometime and then add coconut-cashew paste.
7. Allow the gravy to boil for the next 5 minutes. Check the seasoning again; switch off the flame and add coriander leaves to garnish. I have to call my mom now !! I am missing her already 🙂
1. The gravy has a thicker consistency. You are halfway done and you wanted the gravy to be thinner, you can very well add 1/4 cup boiling water and not more than that since the taste might get affected. The dish goes well with dosa and rice.
2. The cooking time for the meat varies with the size of the meat pieces and your vessel. Keep a check often to see if the meat is cooked. Half cooked/mushy meat is never welcome. A Potato can also be added with the curry and it tastes yumm.
3. End point of cleaning the meat- when you are cleaning the meat the water should not turn pink .
4. I would not suggest refrigerating this gravy for the next day use, since it has coconut.
Detailed Recipe cards below..
Recipe courtesy – Dear Mom