Mutton Green Curry Recipe

Spicy mutton green curry is normally served with Ragi mudde (Finger millet ball) or with parota in south, specially in Karnataka. There are a variety of indigenous greens like (Sukkan keerai) which is normally used to prepare this curry since we cannot find these greens in other parts of India, I've used spinach for this curry.

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Ingredients:
750 Grams Mutton(Lamb or Goat)
1 Medium Onion
10 Green Chilies
1/2 Cup Coriander Leaves
1/2 Cup Mint Leaves
2 Inch Ginger
15 Pods Garlic
1 Tbsp Pepper Corns
5 Cloves
4 Pods Cardamom
2 Inch Sticks Cinnamon
1 Star Anise
3 Strands Mace
1 Tbsp Fennel
1 Tbsp Chilly powder
1 Tbsp Coriander Powder
1 Tbsp Garam Masala
1/2 Tsp Turmeric
1/2 Cup Blanched Spinach
Salt as per taste
Oil as required

Method:
In a pressure cooker add 2 cups water and 1 tbsp salt bring to rapid boil, add 1 Tbsp Chilly powder, 1 Tbsp Coriander Powder, 1 Tbsp Garam Masala, 1/2 Tsp Turmeric powder. Bring to one last rapid boil add the mutton place the lid and whistle cook until the meat is fork tender. I cooked the meat for 3 whistles.

In a small pan add 1/3 cup water and spinach cook until the spinach has wilted and reserve.

Heat a fry pan or wok on medium flame add 4 tbsp oil. Once the oil is hot add the whole spices allow to splutter and reduce, add onion, ginger, garlic and green chilies fry all the ingredients for a minute.

Add 1/3 cup water cook the onions till mushy. Add mint and coriander fry with onion masala for 30 seconds once the green wilt remove from flame allow to cool.

In a mixer jar add the blanched spinach grind and prepare a smooth puree reserve. using the same mixer jar add the fried masala, add a splash of water grind to form a smooth paste reserve.

Place the cooked meat with broth on medium flame bring to boil add the ground masala and spinach puree stir the curry check for salt add if needed. Bring the curry to a rapid boil remove from flame serve hot...Enjoy 😉