So finally after 5 years of marriage I can make my husband's favourite dish. It is indeed a proud moment for me. I mean seriously it means alot. Growing up when all my aunties could make super awesome curries, I would wonder if I would ever be able to cook like them. Whilst I still wonder, I know that I am on the right track.
In Indian cooking, specifically South Indian cooking, there are three types of 'curry' dishes. For example, we have mutton curry which are mutton pieces soaked in gravy. Then we have mutton peratal (pronounced pa-re-tel) which does not have as much gravy but is still 'wet' coated in thick gravy. Finally we have the youngest sibling known as mutton varuval which is completely dry, no curry in sight.
Mutton Varuval Recipe
Mutton (boneless) 1kg - cut into cubes
(A) To be blended to form a paste:
1 bunch garlic
1 piece ginger
Note: Chop all into pieces, throw in blender and blend.
2 tablespoons chilli powder
3 tablespoons meat curry powder
1 tablespoon ground coriander
1 tablespoon white pepper
Marinate meat with (A) and (B). Pre-cook the mutton using a pressure cooker:
Put marinated meat into pressure cooker. Add in half cup of water. Pressure cook for 15 minutes.
Note: I will be doing a separate blog post on pressure cooking the meat. Do not be afraid of a pressure cooker. It can be your friend. I will tell you how.
Update: Here is the post.
1 tsp fennel
1 tsp cumin
1 tsp mustard seeds
1/2 tsp fenugreek
5 cloves, 3 star anise, 2 cinnamon sticks, 5 cardamoms
Note: Not everyone knows what each spice looks like. You may google the names to see what they resemble. Purchase them in small packets from supermarkets and keep in air-tight containers.
3 big onions sliced
1 bunch garlic sliced
10 dried chillies (cut in half)
Bunch of curry leaves - remove from stalk use just leaves
3 tablespoons cooking oil
1 tsp salt
What to do:
Heat oil in a wok. Pre-fry the dried chillies in hot oil for 20 seconds and remove.
In same wok, fry onions then garlic until brown (about 5 minutes). Use a small flame. Add curry leaves right after and mix.
Add spices in with the onions, garlic and curry leaves and continue to fry about 10 minutes.
Add in pre-cooked mutton and stir. No need to cover wok. Keep stirring every 2-3 mins for 30 minutes.
Towards the end, add salt and dried chillies and mix. You may even add a little bit of dark soya sauce for colour.
Goes great with rice or even chappati or just plain slices of bread.
Spices are very very important in Indian cooking. Here is an interesting link on spices I came across. I am slowly warming up to Indian cooking. It may take some time but it's worth it. Even if you don't have a mutton-crazed husband, you should try this.