Kerala Mutton/Lamb Curry

My Dad loves Mutton curry. He is ex-military, so he has a lot of history with mutton as when he was working in North India, this meat was abundant and as a Christian, he was missing his Pork and Beef, so had to live on mutton. When we moved to England, Mutton was less available, but Lamb was everywhere (even live ones!!). Usually Mutton or Lamb can be a smelly meat, but I have found a way to make curry with either Mutton or Lamb without that pungent smell, but the smell of all those lovely Keralan spices that are available now everywhere in the World.

Ingredients

Marinate 

Mutton or Lamb - 1 kg cubed pieces
Onion - 2 sliced thinly
Green chilies - 2 slit in the middle
Garlic - 1 large clove crushed
Ginger - 1 tbsp chopped
Curry Leaves - 1 stalk
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tbsp
Garam Masala - 1 tsp
Vinegar - 1 tbsp
Lime Juice - 1 tbsp
Salt - to taste

For Gravy

Sunflower Oil - 2 Tbsp
Mustard seeds - 1 tsp
Onion - 4 thinly sliced
Whole dried chili (pathalamulaku) - 4 
Curry leaves - 1 stalk
Coriander Powder - 2 tbsp
Turmeric Powder - 1/2 Tsp
Garam Masala - 1/2 tsp
Tomato - 1 chopped
Salt - to taste

Method

Marinate the meat with all the Ingredients and leave it to rest for about 30 minutes

Heat the Oil in a pan and sputter the mustard seeds.

Add the onion, dried chillies and curry leaves with salt. Fry the ingredients until the mixture turns to a golden colour.

Then add the Coriander powder and fry with the onion mixture until it gives out an aromatic smell. Then add the Turmeric powder, Garam masala and Salt. When the mixture is cooked and the oil start to split, add the tomatoes and cook until the tomatoes start to go pasty!!.

Now transfer the mixture to a pressure cooker and add the marinated meat to this gravy mixture.

Mix well and seat the pressure cooker lid and cook the meat on medium heat for about 15-20 minutes or until the meat is cooked.
(Different cuts of meat has different cooking times.)

Open the lid and check the seasoning.

Curry Ready...:)