Here’s a bold, fiery hot, warming mutton curry that is exploding with flavors. It’s got that kick from black pepper that is the most important spice ingredient in this curry. A wholesome meal in itself with served with rice or flatbread.
10curry leavesyou can find it in Indian stores. You can skip it
1tablespoonfresh coconut slicesthinly sliced
4tablespoonground pepper
¾teaspoonsalt
¼cupwater
Instructions
Rinse mutton/lamb pieces under tap water. Add all the marination ingredients and to mutton and allow it to marinate for at least 30 minutes to 2 hours in the fridge.
Heat coconut or vegetable oil in a pan. Add garlic and ginger pieces. Fry for 1 minute.
Add finely chopped onions, curry leaves, bay leaves, cinnamon stick and cloves. Cook till onions turn soft.
Add marinated mutton and ¾ teaspoon salt.
Add freshly ground pepper, coconut pieces. Continue to cook for 4 minutes.
Add 2 cups water and mix well. Cover, simmer and allow meat to cook on low flame until mutton gets cooked.
Once curry reaches desired consistency turn off flame and serve hot with rice.
Notes
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.