This is a traditional standard recipe from my mother. The combination of meat, vegetables and fenugreek leaves gives a wonderful taste to the curry. Since this is a standard recipe, you can replace carrots with potatoes or peas or beetroots. Each curry has its own flavour and tastes delicious. This is a versatile curry and hence can be served with idlis, dosas, rice or chapathi.


¼ kilo mutton cleaned and cut into pieces
2 carrots cleaned and cut into thin slices
2 tbsp oil
1 onion chopped
1 ½ tsp ginger garlic paste
2 tomatoes deseeded and pureed
5 tbsp coconut paste
4 tsp coriander powder
1 tsp chilli powder
¼ tsp turmeric powder
4 tbsp mehti (fenugreek) leaves or kasuri methi
1 small ball of tamarind or 1 tbsp soya sauce
½ tsp salt
Coriander leaves


    Wash and soak the tamarind in water for about 15 minutes, extract the juice and keep ready.
    Heat oil in a pressure cooker, add onions, ginger garlic paste and saute for few minutes. Then add red chilli powder, turmeric powder, coriander powder and salt. Mix well and add tomato paste and cook till oil separates. Now add mutton pieces, carrots, fenugreek leaves and mix well. Dissolve coconut paste in 2 cups of water and add to the cooker. Mix well and add coriander leaves. Now close the lid, and cook for 10 minutes or 4 whistles. Once done, transfer the curry to a pan, add tamarind pulp or soya sauce and bring it to a boil. Close a lid and cook in moderate flame for about 5 minutes. Serve hot.

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