Mutton Mappas
Mutton Mappas is a mouthwatering and aromatic South Indian curry that delights the senses with its rich and flavorful profile. This traditional Kerala dish features tender pieces of mutton (goat meat) simmered in a creamy and fragrant coconut milk sauce, infused with a blend of carefully selected spices and herbs.
The key to the allure of Mutton Mappas lies in its exquisite combination of flavors. The succulent mutton pieces are first seared to perfection, locking in their juices and creating a delightful texture. Then, they are gently simmered in a luscious coconut milk base, which imparts a mild sweetness and a velvety smoothness to the dish.
Mutton Mappas is a celebration of traditional South Indian cuisine, and it offers a perfect balance of flavors and textures. It is often served with steamed rice, appam (a lacy, fermented rice pancake), or parotta (layered flatbread) to soak up every drop of the creamy, coconut-infused gravy.
Mutton Mappas
Ingredients
- 1/2 Kg mutton
- 1 cinnamon stick
- 4 nos cloves
- 4 cos cardamom
- 2 medium onion chopped
- 1 ginger chopped
- 4-5 nos garlic chopped
- 5 nos green chilli
- 1 medium tomato
- 1 potato
- 1/2 tsp turmeric powder
- 1/2-3/4 tsp chilli powder
- 2 1/2 tsp coriander powder
- 1/2 tbsp pepper corns crushed
- 1/4 tsp garam masala powder
- 1 cup coconut milk thick
- 1 tbsp coconut oil
- salt to taste
- curry leaves
- coriander leaves
Instructions
- Begin by washing and cutting the mutton into small, manageable pieces.
- In a pressure cooker, heat up some fragrant coconut oil. Once the oil is hot, add in the aromatic spices such as cinnamon stick, cloves, and cardamom. Sauté them for a few seconds until their delightful fragrance is released.
- Introduce finely chopped onion, ginger, garlic, green chilies, and a pinch of salt along with fresh curry leaves. Sauté this mixture until the onion achieves a lovely light brown hue.
- Now, add in the ground turmeric, red chili powder, and coriander powder. Continue to sauté until the raw aroma of the spices dissipates into the air.
- Mix in the diced potatoes and the mutton pieces. Sauté this combination thoroughly. To enhance the flavors, sprinkle some crushed pepper and garam masala, and continue to sauté for an additional 2-3 minutes.
- It’s time to introduce the star ingredient – coconut milk. Pour it into the cooker and stir diligently to ensure all the ingredients are well combined. Include the chopped tomatoes as well, and don’t forget to check the salt level, adding more if necessary.
- As the gravy begins to bubble and simmer, seal the pressure cooker and let it whistle away for 4 cycles on medium heat.
- Once the pressure is entirely released, carefully open the cooker and garnish your delicious creation with fresh curry leaves and finely chopped coriander leaves.
- Your tantalizing mutton curry is now ready to be savored. It pairs perfectly with appam, bread, or idiyappam for a truly satisfying meal. Serve it hot and enjoy!
Notes
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