Mutton Curry with Coconut (Mutton Frithad) | How to Cook Mutton Curry

Mutton Curry with Coconut (Mutton Frithad) is another popular mutton curry recipe from East Indian cuisine. This mutton curry is made with coconut and a few spices that are roasted.

The recipe is quick and easy and delicious too. This Mutton curry can be enjoyed with the East Indian Fugias, Wedding Rice, or just plain steamed rice.

 

INGREDIENTS

• Mutton with bones – 500 grams

• Onion – 1 large

• Tomato – 1 medium

• Tamarind Extract – 1/4 cup

• Ghee – 2 tbsp

• For the Frithad Masala Paste (Roast & grind to a paste)

• Coconut – 1/4 cup (dry)

• Red chillies (8 Kashmiri + 4 Bedki)

• Coriander seeds = 1 tbsp

• Cumin seeds – 1 tsp

• Sesame seeds – 1 tsp

• Poppy seeds – 1 tsp

• Garlic – 7 to 8 cloves

• Coriander leaves – 2 tbps

• Whole spices (1-inch cinnamon, 3 cloves, 2 cardamom, 1/4 tsp peppercorns)

DIRECTIONS

• Roast spices – coriander seeds, cumin seeds, whole spices sesame seeds, poppy seeds, and red chillies.
• Also, roast the onions and coconut till light brown.
• Transfer all the ingredients into a blender and then blend into a fine paste with water.
• Preparation of Mutton Curry
• Heat 2 tbsp ghee or oil into a pressure cooker and add a few whole spices and bay leaf. Add chopped tomato and fry till it softens.
• Now add in the blended masala paste and fry for 2 to 3 minutes or until you see the oil oozing out.
• Later add in 500 grams mutton or goat meat and fry for 4 to 5 minutes along with the masala paste on a medium flame.
• Add the tamarind juice and approximately 300 ml of water and close the cooker lid and let the mutton cook on a medium flame till done.
• Switch off the flame and let the cooker release its steam completely before you could open the lid. Garnish with fresh coriander leaves.

 You can watch the video recipe here-

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EAST INDIAN MUTTON CURRY