Kerala Mutton in Coconut Milk (Karailay Muton In Cokonat Millk )

Written By Lucy Pinder on Friday, September 11, 2009 | 10:58 PM


INGREDIENTS
  • Chops or tender mutton 1 1/2 lb
  • Green chillies 12
  • Coconut 1
  • Sprig curry leaves 1
  • Cloves 6
  • Ginger 2 inch piece
  • Lemon 1
  • Ghee 1 tbsp
  • Cardamoms 6
  • Butter 1 tbsp
  • Cinnamon 1 stick
  • Onions 4 large
  • Flour 1 tbsp
  • Very small potatoes 1/2 lb
  • Salt to taste

2 COOKING DIRECTIONS

  1. Grate the coconut finely.
  2. Add 1/2 pint hot water to the gratings, mix well and squeeze out the coconut milk.
  3. When the gratings have been squeezed dry, add 2 pins hot water, mix and let cool.
  4. When cool, strain and squeeze out the liquid into a separate bowl.
  5. Now slice 1 onion finely.
  6. Heat ghee in a large saucepan and fry the sliced onion, cloves cardamoms and cinnamon till brown.
  7. Add the second extraction of coconut milk and set to boil.
  8. Wash the meat and cut into 1 1/2 inch pieces.
  9. Add it to the boiling coconut milk.
  10. Add salt to taste, cover the saucepan and let the contents simmer on a low heat.
  11. Meanwhile, boil and peel the potatoes.
  12. Split chilies lengthwise.
  13. Divide the remaining onions into fours and grate ginger finely.
  14. When the meat is almost tender, add quartered onions, chilies and ginger and cook till tender. Add boiled potatoes.
  15. Mix the flour into the thick coconut milk (first extraction) and add the mixture to the curry.
  16. As soon as the gravy thickens, remove from heat.
  17. Add butter, the juice of a lemon and curry leaves.
  18. Mix gently and serve ho with dosais or idlies.

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