Parsi Mutton Curry

Mangalore - Goa - Mutton


Quantity Measure Ingredients Description:
Half Kilogram Mutton Base for cooking
Half Nos. Coconut (Narial) Extract Juice
A Little Salt To taste
1 Tablespoon Coriander(Dhania) Ground Masala
1 Nos. Chillies Red Dry Ground Masala
1 Piece Turmeric/Haldi Ground Masala
1 Tablespoon Dhal, Chana Ground Masala
1 Tablespoon Teel. (Sesame Seeds) Ground Masala
3 Tablespoon Ghee For frying
Half Nos. Onion For seasoning
2 Nos. Tomatoes Cut and mix
A Few Coriander Leaves (Kothmeer) For garnishing


Take thick and thin coconut juice from the scraped coconuts.

Make 1" pieces of the meat and wash them well.   Boil in the thin coconut juice with salt to taste.

Grind masala, and keep aside.  Fry half an onion sliced in hot ghee. Add boiled meat without it's gravy and brown the meat in it. Then add the ground masala, tomatoes cut in pieces, coriander leaves washed and cleaned, stir till the contents turn brown.

Pour the gravy, masala water, and salt to taste. Lastly add the thick coconut juice. And simmer for some time, and then put off the stove.

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