top of page
  • Writer's pictureJyothi Varne

Spicy Mutton Gravy

As a kid I always wondered how mom could cook so many dishes in a jiffy. In fact I've know her to cook single handedly, with a little prep help for over 20 people. I cannot multi task when it comes to cooking, for I may forget if all the ingredients have been added or not. But for mom it was all super easy. Before I entered the world of kitchen, I always thought if its tastier then its complicated to cook. Like this mutton semi gravy, which would be paired with some spicy rasam. One could eat it simply with rice/rotis and if you're bored of the same combo - move over to rasam rice as you dunk into pieces of meat. A masala omelette or a homemade mixture was an extra crispy accompaniment. Because we all love fried food in our family lol!

Back in those days, I probably didn't know what Haldiram's was! Every thing was home made - chaklis, chikkis, special sweets basis a festival or occasion. So much so even my birthday cake came from the Halwaii - a rich mavaa cake. I was happy with it, cause it tasted yummy, so much so that my mind recalls its taste as part of the evoked set of registered flavours and memories :)

So coming back to this post. It is a simple recipe but don't think the taste is blah. Cause it's bursting with high levels of spice & flavours, that represents a typical South Indian influence over a curry. A concoction of fresh coconut, handful of whole spices & powders all ground finely - make up for the base. After all it's a recipe handed down from my madraasi grandmaa. Who spent most of her life in the kitchen feeding her gang of seven kids and now her grand kids get to enjoy this traditional food found in no recipe book, passed over for generations to come.

All you have to do is chuck in some of the ingredients, except for meat & oil in a mixie. Blend to a fine paste, marinate the meat for an hour or if you're in a hurry simply pressure cook it . That's it!! Here's what you need : INGREDIENTS 500gms of mutton/goat meat with bone 2 medium sized ripe tomatoes, finely chopped Salt to taste Oil for cooking 1 -2 cups of water for cooking the meat For masala/marinade - grind all the ingredients below to a fine paste, using very little water. 6 - 5 large chunks of fresh coconut I large onion roughly chopped 1 tsp - whole black peppercorn 4-5 sprigs of Coriander leaves I inch - Ginger 5 cloves of Garlic pods 1/2 tsp - Turmeric powder Pinch of salt 4-5 Cloves 1 inch cinnamon stick 2tsp - Red Chilli powder (adjust basis your spice preference) 1/2 tsp Salt.

PROCEDURE : 1. Grind all the ingredients listed under masala to a fine paste. 2. You may either marinate the meat with masala for an hour and then cook OR follow the steps below. I personally like the marinated version as the meat catches on to the masala really well. 3. Heat the pressure cooker with some oil (3-4tbsp) add in the chopped tomato and cook till it turns mushy. 4. Next add in the meat and masala - cook till the raw smell disappears on medium simmer with constant stirring. This should take about 4-5 minutes. 5. Add in 1-2 cups of water , basis the consistency of gravy required. Check for spice and salt levels, adjust as per requirement. 6. Turn down the flame and let the meat cook for about 3 whistles or until well done. 7. Serve hot with plain rice, peas pulav or a bread of your choice - rotis/naan.

Do try out this easy gravy recipe and post your feedback here in the comments section. Follow me for more updates on Social media : Twitter @jyothivarne Instagram @spicecharmer

20 views0 comments

Recent Posts

See All

© This website and all of its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion. Any content, redistribution or reproduction of this site is strictly prohibited.

bottom of page