Coconut Mutton Curry

Ingredients

• 2 lbs (1 kg) Mutton with bones
• 1 tsp Salt
• ½ tsp Pepper
• 1 Tbsp Bottle masala or curry powder
• 2 tbsp Lemon juice
• 4 tbsp Cooking oil
• 2 tbsp Ghee or butter
• 1 tsp Fenugreek leaves kasoori methi
• 2 large Bay leaves
• 2 tbsp Lemon juice
• 4 Kashmiri chillies dry
• 1 cup Onions sliced
• 10 Garlic cloves large (or 20 small)
• 3 inch Ginger fresh
• 3 tbsp Bottle masala or curry powder
• 1 tsp Coriander seeds dhania
• 1/2 tsp Cumin seeds jeera
• 1 tbsp Fennel seeds Sauf
• 1/4 tsp Turmeric powder haldi
• 1 cup Coconut grated
• 3 inch Cinnamon stick dalchini
• 4 Cloves Lavang
• 2 Cardamom green green elichi
• 2 Caradmom black black elichi

Steps

1. Clean and trim excess fat from the mutton. Cut into 2-inch pieces and pat dry to remove excess moisture. Season with salt, pepper, lemon juice, and bottle masala Pro tip – excess moisture will prevent the marinade from sticking to the mutton.
2. Cover and leave to marinate for an hour up to 8 hours in the fridge. Pro tip – Thaw the meat at least one hour before cooking because room temperature meat cooks evenly
3. Dry roast the red chilies, coriander, fennel seeds, and cumin seeds along with all the garam masala like cardamom, cloves, and cinnamon. Remove and set aside
4. Then, dry roast the onions, garlic, and ginger until onions are fairly chared but not burnt
5. Next, dry roast the grated coconut until lightly golden (but not burnt)
6. Add all the ground masala ingredeints to a blender and grind to a smooth paste – using a 1/2 cup water or more if necessary
7. Heat a heavy bottom saute pan, dutch oven pan, or pressure cooker
8. Add 2 tbsp oil and 1 tbsp ghee – add the marinated mutton pieces. Saute on medium-high heat so it browns on all sides. Remove the meat from the pan and set it asidePro tip – we are not cooking the meat now just getting some color so keep the heat medium to high.
9. To the same pan (do not clean), add the remaining oil and ghee
10. Then add the ground masala and saute well for 2 to 3 minutes. You will get a nice aroma from the spices as they cook
11. Return the mutton back to the pan, saute another 2 to 3 minutes until the mutton is well coated in the masala.
12. Add one cup of water, fenugreek leaves, lemon juice, and bay leaves. Season with salt and pepper
13. Cook mutton Stovetop – Reduce heat and cook on low for 1 to 1 1/2 hours or until mutton is fork-tenderPressure cooker – cook on medium for 3 whistles and 15 minutes – release pressure naturallyInstant pot – Pressure cook on high for 25 minutes – release pressure naturally
14. When done taste and adjust seasoning. If necessary add more water for consistency.
15. Serve over rice or rotis