Mangalore mutton curry

    (6)
    1 hour 21 min

    I first tried this curry in a restaurant in Bangalore. I loved it so much that I asked all my friends if they knew anyone from Mangalore who could share the recipe with me. Finally, one of my friends came through. Below is an adaptation of her mother's recipe. If you like peppery curries and tamarind, you are sure going to love this style of curry. Serve with steamed plain rice or with chapati.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 teaspoon vegetable oil
    • 15 whole black peppercorns
    • 1 tablespoon white poppy seeds (khus khus)
    • 4 whole cloves (lavang)
    • 1 cinnamon stick (dalchini)
    • 4 dried red chilli peppers
    • 1 teaspoon cumin seeds (jeera)
    • 1 pod black cardamom (badi elaichi)
    • 45g grated coconut
    • 3 large onions, quartered
    • 6 cloves garlic
    • 1 (4cm) piece ginger root, peeled
    • 2 tablespoons vegetable oil
    • 2 large tomatoes, pureed
    • 1 teaspoon ground turmeric (haldi)
    • salt to taste
    • 450g boneless mutton or lamb, cut into small pieces
    • 225g potatoes, quartered
    • 240ml water
    • 1 tablespoon tamarind paste
    • 1 teaspoon sugar, or to taste
    • 10g fresh coriander leaves, or to taste

    Method
    Prep:30min  ›  Cook:51min  ›  Ready in:1hr21min 

    1. Heat 1 teaspoon vegetable oil in a small pan over medium heat. Add peppercorns, poppy seeds, cloves, cinnamon stick, dried chilli peppers, cumin seeds and black cardamom; toast until fragrant, 2 to 3 minutes. Transfer to a spice grinder, add grated coconut and grind into a paste.
    2. Combine onions, garlic and ginger in a food processor; grind into a paste.
    3. Heat 2 tablespoons vegetable oil in a pressure cooker. Add onion paste; cook and stir until golden brown, about 5 minutes. Pour in pureed tomatoes; cook and stir until darkened, 4 to 5 minutes. Stir in turmeric and salt. Add lamb; cook and stir until evenly coated and starting to release some juices, about 10 minutes.
    4. Stir coconut paste, potatoes, water, tamarind paste and sugar into the pressure cooker. Bring to the boil. Cover, bring to high pressure according to manufacturer's instructions and cook, about 10 minutes. Reduce heat and continue cooking, about 15 minutes more.
    5. Release pressure according to manufacturer's instructions. Serve curry garnished with fresh coriander leaves.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    11

    Very Tasty, very easy to make and a nicely different taste from the normal run of curries. Will definitely be making this again.  -  14 Apr 2013  (Review from Allrecipes India)

    by
    5

    GONNA TRY IT DEFNITELY...... SOUNDS DELICIOUS......  -  29 Aug 2013  (Review from Allrecipes India)

    by
    5

    Great pic!  -  19 Jul 2013  (Review from Allrecipes India)

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