Indian
Indian - South Indian Classics
Mutton Bhuna
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 600g bone-in mutton, curry-cut
- • 2 tbsp coconut oil
- • 1/4 cup thinly sliced fresh coconut
- • 1 tbsp ginger-garlic paste
- • 2 tsp coarsely crushed black peppercorns
- • 1 tsp red chili powder
- • 10 curry leaves
- • 1 tsp salt
- • 1/2 cup water
Preparation Steps
1
Phase 1
Cook the mutton with the ginger-garlic paste, chili powder, salt, and water for 5 whistles until tender.
2
Phase 2
In the coconut oil, fry the sliced coconut and curry leaves until golden; set aside.
3
Phase 3
Add the cooked mutton with its stock to the same pan and roast on high heat.
4
Phase 4
Stir until the gravy dries and coats the mutton; add the crushed pepper and fried coconut.
5
Phase 5
Serve with parotta, appam, or rice.