Easter is here! And after a 40 day of fasting for Lent, this is the day when you break that fast and indulge in everything non-veg! So it is obvious that the table will be laden with various meat preparations. Breakfast and lunch seems to be a grand affair every year and by dinner time, everyone wants to take it easy..:)
Mutton Mappas is a kerala style mutton gravy preparation which is cooked in coconut milk. It is mildly spicy and makes for a great accompaniment with appam, pathiri and nool appam. What I love about this recipe is that all the major cooking happens in the pressure cooker. It is a great option to serve for your Easter or Christmas breakfast with some hot appams or pathiri.
Wish you all a Happy and Blessed Easter!
Mutton Mappas
Course: MainCuisine: Indian, KeralaDifficulty: Moderate3
servings15
minutes25
minutes40
minutesA mildly spicy and flavourful Mutton Mappas recipe
Ingredients
- For marination
Mutton – 250 gms
Salt – ¼ tsp
Pepper – 1/8 tsp
Turmeric Powder – 1/8 tsp
- For the curry
Coconut Oil – 2 tbsp
Cinnamon – ½-inch stick
Cloves – 2-3
Cardamom – 2-3
Ginger – ½-inch piece, finely chopped
Garlic – 3-4 cloves, finely chopped
Green Chilli – 1, slit
Curry Leaves – a sprig
Onion – 1 medium size, sliced
Salt as per taste
Turmeric Powder – 1/8 tsp
Coriander Powder – ½ tbsp
Chilli Powder – ¼ tsp
Tomato – 1 small, chopped
Thin Coconut Milk – ¾ cup
Thick Coconut Milk – ½ cup
Pepper Powder – ¼ tsp
Garam Masala – ¼ tsp
- For Tempering
Coconut Oil – 1 tbsp
Shallots – 5-6, sliced thin
Curry Leaves – a sprig
Directions
- Add the mutton along with the salt, pepper and turmeric powder into a bowl and mix well. Keep this aside.
- In a pressure cooker, add the coconut oil. Once the oil heats up, add the cinnamon, cloves and cardamom.
- To this, add the ginger, garlic, green chilli and curry leaves and saute till the ginger and garlic start changing color.
- To this, add the onion and salt and fry till onion starts to become a light brown color.
- Add the turmeric powder, coriander powder and chilli powder and saute till the spices are aromatic.
- Add the tomato and cook till the tomato pieces are soft.
- To this, add the marinated mutton and mix well. Cook for a minute or two and then stir in the thin coconut milk.
- Pressure cook this for 4-5 whistles till the mutton cooks well. Let the pressure release naturally.
- Open the cooker and add the thick coconut milk along with the pepper powder and garam masala. Stir well and let it come to a boil. Turn off the heat and keep it aside.
- In a small pan, add the coconut oil for the tempering. Add the shallots and curry leaves to this and fry till the shallots are a golden-brown color.
- Pour this tempering on top of the prepared mutton curry and serve hot.
