When Kerala's rich spices and tender mutton fulfill, you get a curry that's not just food, but a journey of flavours.

Which curry should I make next? Let me know in the comments.

Recipe:

Components
750 grams mutton, cut into 2-inch pieces on the bone
2-3 tablespoons oil
1/2 tsp fenugreek seeds (methi dana).
4-5 green cardamoms.
2 medium onions, sliced.
2 green chillies, sliced.
1 tbsp sliced garlic.
1/4 tsp turmeric powder.
1 tsp red chilli powder.
1/2 tsp black pepper powder.
1 tsp cumin powder.
2 tsps coriander powder.
2 medium tomatoes, chopped.
10-15 curry leaves.
Salt to taste.
1/2 tsp garam masala powder.
2-3 tbsps sliced fresh coriander leaves.
Fried curry leaf sprig for garnish.
Red rice for serving.

Approach.
1. Heat oil in a kadai. Add fenugreek seeds and green cardamoms and sauté till aromatic.
2. Add onions and sauté till golden brown.
3. Add green chillies and garlic and sauté for a minute.
4. Include turmeric powder, red chilli powder, black pepper powder, cumin powder and coriander powder and sauté for 30 seconds.
5. Include tomatoes and cook till pulpy.
6. Include curry leaves, mutton, salt and scorch on high heat for 6-8 minutes.
7. Include garam masala powder, 3 cups water and cook on medium heat for 40-45 minutes.
8. Add coriander and blend well.
9. Transfer in a serving bowl, garnish with fried curry leaf sprig and serve hot with red rice.

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