Mutton coconut fry is a kerala style of making meat with dry gravy and delicious coconut flavour. (Irachi curry )
For special masala:
Black pepper powder (1 tbsp)
Turmeric powder (1 tbsp)
Red chilly powder (1 tbsp)
Coriander powder (2 tbsp)
Lamb (600 grams, small pieces)
Salt (1 tbsp)
Turmeric (1/2 tsp)
Water (enough to cook the meat)
Coconut oil/Cooking oil (1/3 cup)
Onion (2 large, chopped)
ginger paste (1/2 tbsp)
garlic (4 cloves, chopped)
Ginger (2 inch, chopped)
Green chillies (2, split into half)
curry leaves (3 stems)
Salt (1/2 tbsp)
Special masala (3 tbsp)
Water (1/4 cup)
coconut oil/Cooking oil (3 tbsp)
Coconut slices of 1/2 coconut
Coconut (freshly grated, 1/2 cup)
Heat a pan, add black pepper powder, turmeric powder, red chilly powder, coriander powder, roast well in a slow flame till the aroma of coriander spreads.
Special masala to make Mutton coconut fry is now ready.
Take it in a bowl and keep it aside.
In a pressure cooker, add lamb pieces, salt, turmeric powder and cook for about 45 minutes or till the lamb turns tender and cooked. Keep it aside.
In a wok, add oil, onion and saute till it turns light golden brown in color.
Add ginger paste and saute for a minute. Add garlic, ginger, green chilly, curry leaves and saute well.
Add salt as per taste.
Add the cooked lamb and saute for 4 to 5 minutes.
Add special masalas and mix well.
Add very little water if the masalas stick to the pan and saute.
Switch off the flame and keep this lamb preparation aside.
In another pan, add coconut oil/cooking oil, coconut slices and saute till it turns light golden color.
Add the grated coconut and mix well.
Switch off the flame.
Add this seasoning into the lamb preparation and mix well.
Mutton Coconut fry is now ready to be served with steamed rice.