Saturday, 9 May 2015

Mutton Thokku / South Indian style spicy Mutton Gravy

A delicious South Indian Style spicy gravy with mutton, shallots and curry leaves. Best served with rice and rasam or chicken biryani with Raita.



To Pressure Cook Mutton

  • 500 Grams boneless Mutton
  • 1/2 Teaspoon Ginger Garlic Paste
  • 1/4 Teaspoon Turmeric powder
  • 1/4 Teaspoon Red chilli Powder
  • 1/4 Teaspoon Garam Masala
  • salt to taste ( I used 1/2 Teaspoon salt )
  • 1/2 Cup water

For the Gravy

  • 2 Tablespoons of sesame oil / coconut oil
  • 1/2 Teaspoon of fennel seeds
  • 1 Sprig of curry leaves
  • 2 Green Chillies
  • 1 Tablespoon Ginger garlic paste
  • 1 Cup shallots finely chopped
  • 1 Tablespoon coriander powder
  • 1 Teaspoon red chilli powder
  • Juice of 1/2 Lemon
  • Salt to taste


1. Pressure cook mutton for 12 whistles along with the list of ingredients mentioned under 'To Pressure cook Mutton'
2. Once the pressure drops, open the cooker and using a spatula cut mutton pieces into small cubes. This step is optional. But small mutton pieces absorb gravy better than large chunks of mutton
3. In a food processor / mixie add curry leaves, green chillies and grind it to coarse paste without adding water
4. In a pan / wok heat 2 tablespoons of sesame oil. When the oil is hot, add fennel seeds and fry for 10 seconds
5. Then add curry leaves + green chillies paste we prepared at step number 3 and fry for a minute until curry leaves turn crispy
6. Then add ginger garlic paste in oil and fry until the raw smell goes
7. Add finely chopped shallots and sprinkle a big pinch of salt and fry shallots until they are soft
8. Add coriander powder, red chilli powder and give it a stir
9. Add 1/4 cup mutton stock from the pressure cooked mutton and give it a nice stir
10. Keep cooking and stirring intermitttenly the gravy until the gravy absorbs the 1/4 cup of stock we added and the gravy thickens
11. Repeat step number 9 and 10 until you have used all the mutton stock from the pressure cooker
12. Finally add cooked mutton pieces to the gravy and mix everything
13. Cook the mutton in gravy for 10 minutes until it is super thick and oil starts leaving from the mutton
14. Switch off the flame and squeeze juice of half lemon and stir in
15. Serve hot immediately


No comments:

Post a Comment