Mutton Milagu Kulambu | Mutton Pepper Curry | Mutton Potato Pepper Gravy

Looking out for a mutton curry with bursting flavors and superb aroma? Then try this mutton pepper curry, this goes well as sides with Aapam, Dosa, Soft Idlis, Rice and even with chapatis or pooris. The spices used here just makes the curry so Indian, and if you are a fan of peppery flavored curry, then you should definitely give a try. The masala added here blends well with the potatoes and curry and makes a feast to all mutton lovers. I got this recipe from one of my relatives, Maala aunty, she was kind enough to share her recipe with us, all credits and thanks to her.  Do try this recipe and am sure you will love it. 

INGREDIENTS

Serves 2 to 3 people
Total Preparation Time - 45 minutes

1. Mutton - 250 grams (Chopped into small cubes)
2. Potatoes - 2 (Peeled and cubed into medium sized pieces)
3. Big onion - 1 (Sliced)
4. Green chillies - 2 or 3 (Slit into halves)
5. Lemon juice - 1 spoon
6. Coconut - 1/2 of a medium sized coconut 
7. Ginger Garlic paste - 1 spoon
8. Peppercorns - 2 spoons 
9. Cumin seeds - 1/2 spoon 
10. Fennel seeds - 1/2 spoon  
11. Cardamom pod - 1
12. Cloves - 1
13. Cinnamon stick - 1 small piece
14. Poppy seeds - 1 spoon 
15. Turmeric powder - 1/2 tsp 
16. Salt - As per taste 
17. Oil - 5 spoons 

PREPARATION METHOD

• Wash mutton pieces well in water and set aside. 
• Shred / Grate coconut and divide into 2 equal portions, set one portion aside for making masala. Use the other portion for extracting coconut milk. 
• Take one portion of the coconut grind well, strain and extract thick coconut milk from it and set aside. (If needed just pour some 1/2 cup of warm water to extract more of the coconut milk)
• Make a fine paste with the following ingredients and set aside. 

Coconut Masala

1. Coconut - Other portion of grated or shredded coconut

2. Peppercorns (Milagu) - 2 spoons 

3. Cumin seeds (Jeeragam) - 1/2 spoon

4. Fennel seeds (Sombu) - 1/2 spoon 

5. Cardamom pod (Yelakkai) - 1
6. Cloves (Krambu) - 1
7. Cinnamon stick - 1 small piece
8. Poppy seeds (Kasa kasa) - 1 spoon 

(First add all the ingredients to a blender or mixer-grinder and blend well into a coarse paste; then pour some 1/4 cup of water and grind well into a fine paste) 

• Now place a cooker pan on flame and pour oil into it. After it heats up, add the chopped / sliced onions and saute well until it turns translucent. 
• Then add the slit green chillies and saute. 
• Now add the ginger-garlic paste and a pinch of salt, turmeric powder and saute until the raw smell leaves. 
• Now add the mutton pieces, cubed potatoes and saute for a minute, then add the prepared coconut masala and stir well. 
• Add enough water (approximately 2 cups of water) to adjust the consistency of the gravy. 
• Close the cooker with its lid and place the regulator or whistle after the pressure or steam oozes out. Then pressure cook on low flame for 25 minutes. After the specified time remove the curry from flame and set aside until the pressure drops, then open the cooker lid to check whether the mutton has got cooked well. If not, then pressure cook for another 5 or 10 minutes or as required. 
• If the mutton has got cooked well, then place the cooker on flame once again and pour the extracted coconut milk and let it boil on low flame for a few minutes. (You need not pressure cook now) Remove from flame once the oil separates from the curry. 
• Drizzle lemon juice stir well and serve hot!!

TIP 1: You can make the same curry with chicken. 

TIP 2: You can also dry roast the spices for a few seconds like I have done in my village style chicken curry. Its optional. It brings out the flavors very well. 

Super peppery Mutton Curry is now ready!! Serve with Aappam, Dosa, Idlis or Rice!!