Kongunadu Mutton Varuval

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Recipe

Ingredients

500 grams	mutton, bone-in pieces
2 tablespoons	ginger-garlic paste
1 teaspoon	turmeric powder
2 tablespoons	coconut oil
2 cups	shallots, sliced
3 tablespoons	coriander powder
1 tablespoon	red chili powder
1 teaspoon	fennel seeds
1 teaspoon	cumin seeds
2 sprigs	curry leaves
2 tablespoons	freshly grated coconut
1 cup	water
—	salt to taste

Instructions

1. 1 Clean the mutton pieces and marinate them with ginger garlic paste, turmeric powder, and salt. Set aside for 20 minutes.
2. 2 Heat coconut oil in a heavy-bottomed pan over medium heat.
3. 3 Add fennel seeds and cumin seeds, and let them splutter.
4. 4 Add sliced shallots and sauté until they turn golden brown.
5. 5 Add the marinated mutton pieces to the pan and stir well.
6. 6 Cook the mutton on medium heat until it is browned on all sides.
7. 7 Add coriander powder and red chili powder, and mix well to coat the mutton.
8. 8 Add water, cover the pan, and let the mutton cook on low heat until it becomes tender, about 30-40 minutes.
9. 9 Once the mutton is cooked, remove the lid and increase the heat to let any excess water evaporate, stirring occasionally.
10. 10 Add freshly grated coconut and curry leaves, and sauté for another 5 minutes until the mutton is dry and well roasted.
11. 11 Adjust salt to taste and serve hot.