Rich Mutton Red Curry Recipe | Slow-Cooked Meat in Spiced Coconut Milk
Mutton Red Curry
A vibrant, aromatic curry simmered in fresh coconut milk.
๐ฅ Ingredients
- ๐ฅฉ 500g Mutton (Cut into pieces)
- ๐ฅ 225g Potatoes (Peeled & cut)
- ๐ง 55g Onion (Half sliced, half chopped)
- ๐ฅฅ 1 Fresh Coconut (for milk)
- ๐ถ️ 10g Red Chilies & 5g Green Chilies
- ๐ฟ 15g Coriander Seeds
- ๐ง Garlic flakes & Ginger piece
- ๐งด 15ml Vinegar
- ๐ชต Cinnamon, Cloves, Cardamom
- ๐ Curry leaves & 1 tsp Mustard seeds
- ๐ง 15g Fat (Ghee or Oil)
- ✨ Turmeric & Salt to taste
The Coconut Extract Rule
1st Extract: Thick | 2nd Extract: Medium | 3rd Extract: Thin
๐จ๐ณ Cooking Instructions
1. Grind the Base: Roast and grind the coriander, red chilies, turmeric, and garlic into a fine spice paste.
2. Coconut Extraction: This is the soul of the dish. Grate the fresh coconut and make three extracts: separate them by thickness (first, second, third).
The key components: your fresh spice paste and the three distinct coconut milk extracts.
3. Start the Meat: Heat fat in a heavy-bottomed pan. Lightly fry the ground spice paste. Add the mutton pieces and the 3rd (thin) extract of coconut milk. Simmer gently until the meat is half-cooked.
4. Add Aromatics: Pour in the 2nd (medium) extract of coconut milk. Add the slit green chilies, ginger, sliced onion, and potatoes. Continue simmering until the meat is tender and the potatoes are soft.
5. The Final Touch: Add the vinegar, the 1st (thick) extract of coconut milk, and salt. Bring to a single boil and then remove from heat immediately to prevent the coconut milk from curdling.
๐ฅ The Tempering (Tadka)
Heat a little fat and fry the remaining chopped onions until deep brown. Add mustard seeds, curry leaves, and crushed garam masala (cinnamon, cloves, cardamom). Once they splutter, pour the sizzling mixture into the curry and cover immediately.