Recipe for Nana’s Orange Mutton Curry with Potatoes

Follow these steps to boil the Mutton

• Mutton bones are usually very hard to cut and you may find it challenging to cut small pieces with a home knife. Ensure that the mutton is cut into small pieces by the meat vendor.
• Wash the mutton thoroughly
• Place it into a pressure cooker
• Apply 1 tbspn ginger garlic paste and 1 tspn salt to the mutton and mix it well
• Add around 1/2 cup water into the cooker and close the cooker with it’s lid
• Place the cooker on medium flame and let the mutton cook until you hear 2 whistles 
• As soon as 2 whistles go off, turn off the flame and release all the steam from the cooker with the help of a spoon
• Once all the steam is released, open the cooker and check if the mutton is ready
• If it is, then keep it aside and Do not discard the stock(water)
  
• If not, let it cook for another 1 whistle 
• Note:- The mutton should NOT be extremely soft because if will further cook when transferred into the curry. So please keep that in mind. If it is over cooked, it may tend to shred when it is getting cooked inside the curry

Follow these steps to make the masala

• In a mixer grinder, add all the ingredients (except water) mentioned under the ‘masala’ section 

  Note:- here you will use only 150 gms of coconut. The remaining will be kept to make coconut milk
  
• Add the water little by little and make a smooth fine paste of the Ingredients.
  

Follow these steps to make the curry

• In a vessel, add 1 tbspn ghee or coconut oil(or the cooking oil of your preference ), 4 green chillies and 5-6 curry leaves 
  
• Add the curry paste into the vessel and add the Maggi cube
  
• Add some water into the mixer grinder and give it a quick shake and add that water into the vessel

  Remember we do not waste any precious masala😉
  

Follow these steps to make the coconut milk

• In the same mixer grinder, add the remaining 100gms fresh coconut and some water and extract 1/2 cup thick coconut milk and keep aside

  Note:- you can also use ready made coconut milk. But I always prefer using fresh extracted coconut milk as it tastes better.
  

Continue with the curry

• Add the potatoes into the vessel and cover the vessel with a lid
  
• Place the vessel on medium flame and allow the curry to boil
  
• As soon as the curry starts boiling, add the coconut milk
  
• After about 10 minutes of the curry boiling add in the boiled mutton as well as the stock and give it a nice stir and out the lid back on
  
• Once the potatoes and mutton are fully cooked, add in the fresh coriander

  Note:- check for salt or tamarind If required add it at this stage

  We don’t add salt first because the mutton and it’s stock contains salt. Also, the maggi cube contains salt. But if you feel you require more you can add.

  If you like the curry more tangy, add some tamarind pulp into the curry. 

  To make quick tamarind pulp, all you need to do is add tamarind to hot water. Hot water helps in extracting tamarind pulp easier and quicker
  
• Turn off the flame in 2-3 minutes
  

Follow these steps to make the Jeerem Meerem Powder

•  1) – Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

Follow these steps to make the Ginger Garlic paste

• 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don’t. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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