Kerala Nadan Mutton Curry

Kerala Nadan Mutton Curry

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Take a heavy bottom non stick pan / cooker Once the pan is Add 2-3 tbsp of coconut oil Add Curry Leaves Add 1 tbsp ginger garlic paste Saute till the raw smell goes Make the fresh ginger garlic paste with 5 garlic cloves and 1 medium ginger add 2 big Onions Add salt 1/4kg small onion/shallot. If you dont have shallots you can add one more big onion Add 4 green chillies Saute till the onions turn more brown Reduce the heat to low flame Towards the middle of the pan Add oil if necessary Add 1/2 tsp Turmeric powder 1 1/4 tsp Kashmiri Chilli Powder 1/2 tsp Chilli Powder 2 tsp Coriander Powder 1 tsp Garam Masala 1/4 tsp Fennel powder Saute till the raw smell goes Add 1 ripe Tomato Close the lid and cook till the tomatoes are cooked well Add salt if necessary Add the 1/4 kg mutton pieces If you have used a non stick till now , move the mixture to a cooker Cook till 2 whistles on medium heat Add 1/2 glass hot water Check the mutton if it is cooked right or not.If not, Put it for one more whistle.

1/2 tsp crushed Pepper You can make it dry or else serve it with little gravy For the Tadka/Seasoning Take a small pan and add oil Add 3-4 shallots Add Coconut chunks (optional) Fry till the Shallots turn brown and add some curry leaves Keep it closed for some time and then serve Now this is ready for serving.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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