Mutton Varuval (Malaysian Indian- Style Goat Curry) Recipe
2 pounds mutton - chopped into chunks
½ tsp cloves
2 tsp salt
2 tbsp curry leaves
1 tsp turmeric powder
1 tbsp ginger and garlic paste
½ tsp black pepper powder
1 tomato - diced
2 onions - cut in 4 pieces
1 tsp coconut oil
1 ½ tsp garam masala
1 cinnamon stick - broken
1 ½ tsp curry powder
1 ½ tsp paprika powder
4 cardamom pods
½ cup fresh coriander leaves
1½ tbsp coconut oil/refined oil
1 tbsp fennel seeds
How to make Mutton Varuval
- Season the mutton with salt, turmeric powder, and black pepper powder. Rub the spices all over the meat and let it rest aside for some time.
- Blend the onions into a smooth paste using a food processor.
- Spread 1½ tbsp of coconut oil in a Dutch oven and heat over medium
- Add the pieces of cinnamon stick, star anise, and cardamom pods to the oil and toss for about 30 seconds till they let out an aromatic fragrance.
- Add the fennel seeds to the oil and cook for another 30 seconds till the fennel seeds stop crackling. Add 1 tsp of salt and 1 tbsp of curry leaves. Introduce the onion paste and stir them all together. Increase the heat to medium high and sauté the spices for 5
- Introduce the ginger-garlic paste and continue to stir till the flavors combine. Keep cooking for about ten more minutes. Add in the tomatoes and cook for 4 minutes till they become mushy in consistency. Transfer the marinated mutton to the oven and cook for 6 to 10 minutes till it becomes brown.
- Transfer the meat and spices to a cooker and cook on a high flame for 2 to 3 hours. On the side, take the remaining 1 tsp of coconut oil in a pan and heat it over a medium flame.
- Stir in the remaining turmeric (1/2 tsp), garam masala, curry powder, and paprika powder until it becomes aromatic.
- Add a few cups of the curry from the cooker and heat till the oil starts to separate and rise to the top.
- Sprinkle 1 tbsp of coriander and curry. Cook till the gravy thickens and pour it back into the cooker and blend well.
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