Malvani Mutton Masala
If I were about to die and only had time for one last meal, this dish would be it! A very spicy, coconut and onion based curry from the Malvan region of the west coast of India.
Malvani cuisine is well known for its fiery non-vegetarian dishes and is usually marked by a liberal use of coconut in various forms.
Mutton (goat meat) - 500 gms
Onions, chopped - 4 medium-sized.
Ginger paste - made from a 2 inch piece
Garlic paste - made from 8-10 cloves
Coriander leaves (Cilantro) - a few sprigs, chopped
Oil - 5 tbsp
Salt - to taste
Turmeric powder - 1/2 tspn
Meat tenderizer (optional)
You can use a ready-made Malvani masala mix or make it using the following ingredients:
Red dry chillies - 10
Coriander seeds - 2 tspn
Cloves - 4-5
Peppercorns - 1/2 tspn
Cumin seeds - 1/2 tspn
Caraway seeds (shahi jeera) - 1/2 tspn
Green cardamoms - 4-5 pods
Black cardamoms - 2-3 pods
Dry grated coconut - 1/2 cup
Poppy seeds (khuskhus) - 1 tspn
1) Dry roast the grated coconut until it is brownish in color.
2) Add 2 tbsp oil and then ingredients for Malvani masala (red chillies, coriander seeds, cloves, ...etc) to it. Fry for about 30 secs to a min. (The spices should sputter a little, but not burn).
3) Remove this mixture from heat, and grind it after it cools down. Keep aside.
4) Pan fry onions separately with 3 tbsp of oil until golden brown.
5) Add the ginger garlic paste to it. Fry for 30 secs.
6) Add mutton, fry for a minute or two.
7) Add the coconut masala mixture, turmeric along with 2 cups of water. Optionally add meat tenderizer. Cover and cook on a low flame. (It should simmer mildly, and never boil vigorously. High heat will make the meat chewy)
8) Once the mutton is cooked (takes about 15-20 mins of simmering on low flame), add more water if you prefer the curry to be not as thick and simmer for 2 mins more.
9) Take off heat and garnish with coriander leaves. Serve hot.