Recipe : Mutton Cashew Gravy | Varutha Masala And Munthiri Attu Kari Gravy Prep Time: 10 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Mutton Gravy Serves: 2 to 3 persons

YouTube - Mutton Cashew Gravy

About The Recipe - Mutton Cashew Gravy \ Munthiri Attu Kari Gravy : Mutton \ Goat Meat Cashew-nuts Gravy and freshly roasted spicy masala | Varutha Masala and Munthiri Attu Kari Gravy recipe is creamy also little hot and spicy. It process are four parts, first pressure cook the mutton, secondly make the fresh and spicy masala and third make the basic cashew based gravy paste. Finally combine all to make the prefect gravy... Its pairs well with the most prime dishes. Try it with chapattis, naan, idlis, dosa's or even with appam.  Veg it by using mushrooms, paneer, potatoes, mixed vegetables or sprouted bean.  Here's my recipe for the mouth watering dish.

Ingredients :

Mutton \ Kari - 250 gm Cloves - 2 + 3 nos Cinnamon Stick - 1" long + 1" long Ginger Garlic Paste - 1 tsp + 1 tsp Turmeric Powder - 1/4 tsp Cumin Seeds - 1 tsp Fennel Seeds - 1 tsp Pepper - 1 tsp Dry Red Chili - 3 nos Shallots - 1/2 cup Tomato - 1 no Cashew-nuts - 1/4 cup + 2 tbsp Curry Leaves - 1 stk Coriander Leaves - 2 tbsp (finely chopped) Gingelly Oil  \ Butter - 1 tbsp + 3 tbsp Ghee - 1 tbsp Salt To Taste.

Method :

Steps To Make The Mutton Cashew Gravy : Pressure cook the mutton pieces with two cloves, one inch cinnamon stick, one teaspoon ginger garlic paste, turmeric powder, required salt and a cup of water for 1 whistle and 15mins over simmer. When all the steam has released, open the pan and keep aside. (Image 1)

Meantime, to make the spicy masala for the gravy, dry roast the remaining cloves, cinnamon stick, cumin seeds, fennel seeds, pepper and dry red chili. And cool them completely. (Image 2) Then grind the roasted ingredients and keep aside. (Image 3 and 4)

To make the cashew based paste for the gravy, heat one tablespoon of oil in a kadhai, saute the shallots till light brown colour. (Image 5) Add in the quarter cup of cashews and tomato, cook until the tomato turns tender. (Image 6 and 7) Cool them and grind into fine paste, also keep aside. (Image 8 and 9)

To make the mutton cashew gravy, heat the remaining oil in a kadhai and stir in the ginger garlic paste and curry leaves. (Image 10) Add in the ground shallots-tomato-cashew mixture and half a cup of water, mix well and bring to boil. (Image 11 and 12) Then add in the pressure cooked mutton mixture and ground roasted masala, mix well and cook for about 3mins over simmer. (Image 13) Add in the coriander leaves and mix well. (Image 14) Separately ghee roast the cashews, mix with the gravy and ready to serve. (Image 15)

Serving Suggestion : Serve hot with the Chapatti, Idli or Dosai.

Published: June 8, 2015

By Kalais