Mutton Varattiyathu/ Mutton Masala is a speciality of Kerala. This is one of the current favorite with all my family members. I have made this so many times and I knew this has be on my blog which has not been fed for long now. :)
This will take time but worth the effort. Nothing to beat slow cooking method. All the masalas gets absorbed in the mutton and it can be relished to the last bite.
Recipe Source - Suguna Aunt (my Dad's lovely sis)
Mutton - 1 kg
Pepper - 1/2 tsp
Vinegar - 2 tbsp
Salt - as required
Onions - 1 3/4 cup (loosely packed, thinly sliced)
Shallots/ Cheriya ulli - 1 cup (finely chopped)
Garlic - 1/4 cup ( loosely packed)
Ginger - 1/4 cup (finely chopped, loosely packed)
Green Chilly - 2 slit
Tomato - 2 large sized
Mutton Masala - 4 1/2 tbsp*see notes
Coriander Powder - 4 tbsp
Curry leaves - 1 sprig
Coconut Oil - 2 tbsp
Salt - as required
Water - 1 cup
Coriander Leaves - 1/4 cup(tightly packed)
Curry leaves - 2 sprigs
Marinate the mutton for about an hour.
Heat oil in a kadai. Saute the onions, shallots, ginger, garlic and green chilly till brown for about 5 minutes. Keep stirring.**see notes
Add mutton masala and coriander powder. Stir till the raw smell is gone.
Add tomatoes. Cook for 3 minutes.
Add the mutton. Mix well. Saute for 5 minutes.
Add 1 sprig curry leaves.
Add water and check salt. Transfer it to a cooker.
Let it cook on slow fire until 2 whistle comes .***see notes
When cooked add coriander and curry leaves.
Serve with chapathi or any roti.
*You can use any mutton masala. I used Eastern Mutton Masala.
**I used a kadai first and then transferred to a cooker as its easier to stir and the masala does not stick to the bottom. I tried making it just in the cooker and found that it had to be stirred continously else the masala sticks to the bottom.As there is very little water used make sure its cooked on very low fire after transferring to the cooker. The juices from the mutton will suffice to cook.
***The cooking time will vary depending on the tenderness of the mutton.