200g Creamed Coconut dissolved in a little hot water
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
Roughly chopped fresh coriander leaves to garnish
Directions for preparing Mutton Ceylon:
Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Aniseed which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Mutton stir in well.
Add the creamed coconut
Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
If you like potatos, add cooked potato dices in to the curry and boil it once.
Related recipes you might be interested
Kashmiri Chops Serving Size: 4
8-12 Lamb Chops
4 Cups/1200ml Water or Lamb Stock
2 Small white onions finely chopped
2 Teaspoons Ginger Puree
2 Teaspoons Garlic Puree
Mutton Piralen A typical rich Kerala dish with little grevy which everyone loves. A must try Kerala dish.
Fish Vindalu recipe Serving Size Fish Vindalu recipe: 4
Ingredients Fish Vindalu recipe:
1. 800g Firm Fleshed White Fish in bite sized pieces
2. 1 Cup/300ml Water or Fish Stock
3. 2 Small […]
Chicken Piralen with Tomato Chicken Paralen with Tomato recipe Serving size: 4
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Ingredients for preparing Chicken Paralen with Tomato
Methi Chicken – Chicken Curry with Fenugreek Serving Size: 4-6
1 kg chicken cut into bite sized pieces (I like to use pieces on the bone)
4 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions sliced […]
Toddy Shop Fish Curry or Shappu Meen curry Serving size of the recipe Shappu Meen curry: 5 to 6
Ingredients to prepare Shappu Meen curry
Fish,cut into medium sized pieces - 1/2 Kg
Fenugreek seeds - 1/2 teaspoon
Mustard seeds […]
Fish Tomato Curry recipe Serving Size: 2
Ingredients for Fish Tomato Curry recipe:
Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp […]
Fish Molee (Fish Curry in Coconut Milk) Serving Size: 4
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
Fried Meat Piralen Serving Size of Fried Meat Piralen: 6-8
Ingredients for Fried Meat Piralen:
Chicken - 1/2 kg
Chopped Onion - 3 Nos (medium sized)
Chopped Tomato - 1 Nos (Large sized)
Ginger , […]
Mutton Roghan Josh Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Made of Lamb chunks cooked with a gravy based on browned yogurt, ginger and […]