Kerala is one of India's most beautiful southern states. Kerala = ocean, mountains, backwaters, and lush greenery. It's known as God's Own Country which is their tourism tagline. The food from this part of India has its distinct flavor, which comes from the large array of fresh spices that grow here. Kerala is known for its black pepper cultivation, known locally as kurumulaku.
Given the fertile and moist soil ideal for growing so many spices like pepper, it's no surprise that many local dishes feature this as a star ingredient, including this gorgeous silky mutton (goat meat) curry flavored with black pepper, curry leaves, and coconut milk I'm sharing with you today. You can substitute beef / buff for mutton if you wish.
Note: If you can marinade your mutton overnight, that is best.
Ingredients
Mutton - 1 kg
Lemon juice - 1 tablespoon
Salt - to taste
Black peppercorns- 2 tablespoons
Garlic - 8 cloves
Ginger - 2 inch piece
Coriander leaves - 1 handful
Turmeric powder - 2 teaspoons
Garam masala powder - 3 teaspoons Coriander (dhania) powder - 3 teaspoons
Fennel seeds (saunf) powder - 4 teaspoons
Onion - 3 large, sliced lengthwise into half moons
Tomatoes - 3, pureed
Curry leaves - 1 bunch (about 4 springs)
Coconut milk - 200 ml (one Dabur tetra pack)
Oil (coconut / vegetable) - 2 tablespoons
Method
1. Wash mutton, dry well, and keep aside.
2. Grind the following together in a mixie / blender: peppercorns, garlic, ginger, fresh coriander leaves. This will form a masala paste.
3. Mix masala paste well with mutton, add lemon juice. Keep aside for around 2 hours / overnight in fridge.
4. Heat oil in pressure cooker, add sliced onions, fry until golden.
5. Add dry masalas: coriander powder, turmeric, garam masalas, saunf powder, incorporate well into onions.
6. Add tomatoes and curry leaves.
7. Once tomatoes have softened and mixed with the masalas, add in the mutton, and stir fry for about 8-10 minutes on medium heat. At this stage, your mutton should look like the photo below. You'll still see bits of tomato.
8. Add 1 cup water to the mutton to cover the meat, then close your pressure cooker, and cook the mutton till soft, around 5-6 whistles.
**Note** If you do not have a pressure cooker, please cook the mutton for around 45 minutes - 1 hour on low heat on the stove. You can also use an electric pressure cooker / Instant Pot - cook the mutton for 25 minutes, and then allow the pressure to release naturally. Follow what you would for other types of slow cooked meat.
9. Once the pressure has fully released, open the cooker, and dry the mutton on high heat by constantly stirring, and incorporate with the coconut milk. The mutton will look silky, when it's ready. It should be soft, and break easily with your spoon.
10. Garnish with fresh curry leaves, and serve hot with hot roti /paratha / dosa.
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