Shappu mutton curry – Toddy shop style
Step 1
Ingredients
- Coconut oil – 4 tbsp
- Mustard seeds – 1 tsp
- Curry leaves – hand full
- Fresh coconut – 1/2 cup (chopped into small pieces)
- Ginger – 1 1/2 tbsp(finely chopped )
- Garlic – 1 1/2 tbsp(finely chopped )
- Shallots – 1 cup (cut vertically thin long slices)
- Salt – as needed
- Coriander powder – 2 tbsp
- Fennel powder – 1 tbsp
- Red chilli powder – 2 to 3 tbsp (add more if you want to make it spicy)
- Black pepper powder- 1 tsp
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
- Tomato -2 nos (thin slices)
- Water – 3 cups
- Mutton pieces -750 grams
Preparation
Into a heated pan, add coconut oil and once its hot, add mustard seeds. When seeds starts to pop, add curry leaves and chopped coconut pieces. Saute till colour starts changing. Then add ginger and garlic, saute for few seconds and add shallots – saute till light brown by adding little salt also – which helps to fry the shallots fast. Now add coriander pwdr and saute for few secs. Then add chilly pwdr, turmeric pwdr, garam masala, fennel pwdr and black pepper pwdr. Saute till fragrant. Add tomatoes and water – cook over medium flame till tomatoes are mashed well and you can see the oil separating.
Add mutton pieces and salt as needed. Mix well and transfer it into a pressure cooker. Add 1 to 2 cups of water and mix well. Cook for about 6 whistles (more or less as per your mutton sizes)
Step 2
Ingredients
- Coconut oil – 2 tbsp
- Curry leaves as needed
Preparation
Into a heated pan, add coconut oil and curry leaves. Transfer the cooked mutton from the pressure cooker to it. Cook over low flame till the gravy thickens and the oil separates. Garnish with curry leaves and coriander leaves – enjoy as a side dish.
Refer detailed step by step cooking video below.