Kongu style Mutton Curry

Winter is not my favorite season. Coming from a place where even the winter temperature never go below 70F it was hard getting used to the frigid temperatures. Once the clock falls back and the darkness falls things start to look a bit depressing and thoughts of my home country come fast and furious.

Anyway something happened a couple of years ago. Winter temperatures do not bother me that much. Maybe it is global warming that has kept winter temperatures relatively mild or I have lived her long enough that I have gotten used to the cold and how to deal with it.

The winter temperatures also make me crave spicy but familiar foods especially mutton curry the way my mom makes it. The funny thing is my mom grew up in a strictly vegetarian home where the chicken cannot even walk in the yard seriously that is not an exaggeration.

Anyway these days she is back to not eating non-veg after a brief period of eating them. I am not sure if she enjoyed them or not.

If I ask if the kids want chicken or mutton they usually pick chicken. The spices and the method of preparation works for both.

Kongu style Mutton Curry Ingredients

1. 3 lbs of goat meat (mutton)
   
2. 1 1/2 cups of red onion chopped


3. 1/4 cup of finely chopped shallots or red onion for seasoning


4. 8-10 cloves of garlic


5. 2 tbsp of ginger


6. 1 1/2 tbsp of coriander seeds


7. 1 tsp of cumin seeds


8. 8-10 red chilies or per taste


9. 2 tbsp of curd


10. 2 tsp of turmeric powder


11. seasonings: 3 cloves, 1/2 inch of cinnamon, 1 tsp of fennel seeds + a sprig of curry leaves


12. salt to taste


13. 3 tsp of oil

For the masala paste

1. In a pan heat a bit of oil, roast the coriander seeds, cumin and red chilies and when they slightly darker color, take them into a blender.
2. To the oil add chopped onion and let them saute till they are slightly browned.
   
3. 
   
4. Add the garlic and ginger and saute them for a couple of minutes.


5. Cool and blend them with as little water as possible to a smooth paste. My blender does not need water but couple of tablespoons or more is perfectly fine.

Method

1. Add the curd/yogurt and turmeric powder to the meat and mix well. Let them sit for about 1/2 hour to 1 hour.
2. In a pressure cooker heat oil add the seasonings and when they start to turn color,
3. Add the finely minced onions and saute till they are translucent.
4. Add the marinating mutton pieces and saute till the pink color is gone and they start to turn color.
5. Add the masala and saute it well with the meat.
6. Add about 1 cup of water, salt and bring to a boil. Place the lid and weight and cook for 2 whistles.
7. Let the steam escape and in medium heat continue to saute till the required consistency is reached. Check for salt and heat. If more is required add some red chili powder.