Mutton Perattal

Ingredients A
1 kg mutton, cut into small pieces
1 lemongrass, bruised, use the bottom part only
1/2 of the grounded ginger-garlic paste (Ingredients B)
1 tsp lemon juice

Ingredients B
250gm large red onion (purplish pink skin), chopped finely
2 bay leaves
1 maze
2 black cardamom
1-star anise
2 cloves
1in cinnamon stick
2 white cardamom
1/2 tsp cumin seeds
1/2 tsp fennel seeds
3 sprigs curry leaves
2 lemongrass, bruised
2 medium-size potatoes, cut into desired shapes
1 tsp tomato puree or 1 medium size tomato, chopped
1 cup medium thick coconut milk
2 tbsp beaten greek yoghurt
salt to taste

Ingredients C
Make into a paste
45gm ginger
6 to 7 garlic (small ones, larger ones use around 5 )

Ingredients D
Mix together and leave to marinate for 15mins
1 tsp turmeric powder
2 tbsp chilli powder
3 tbsp chicken curry powder
1/2 tsp cumin powder
4 to 5 tbsp water

(Note: Link has been provided to the brand of curry powders that I used for my cooking)


Mix and pressure cook Ingredients A for 8 to 10 whistles. Leave the steam to reduce naturally.

In a skillet, heat about 5 to 6 tbsp oil in medium heat, add in all the spices: bay leaves, maze, black cardamom, star anise, cloves, cinnamon stick, white cardamom, cumin seeds, fennel seeds and 1 curry leaf. After about 30 secs, stir in chopped onions. Saute until onions turn brownish and aromatic. Add the remaining ginger-garlic paste (Ingredients C) and saute further. Once aromatic, stir in the marinated powder paste (Ingredients D). Stir fry until all the spices are fully cooked and aromatic. Add in tomato puree as well and stir well. Stir in cooked mutton pieces in the masala paste. Keep aside the stock of the cooked mutton. Throw in lemongrass in the mutton and masala paste. mix well. Mix in 2 cups of water or the mutton stock. Stir and leave to simmer. Close with a lid. Once the gravy thickens, mix in coconut milk and 1 curry leaf. Add another cup of water or mutton stock. Leave to simmer. Once the gravy thickens, check if the mutton is cooked, you can check by just pressing with your fingers or use a fork to check if the meat is tender. Add salt to taste and curry leaf and cook the dish dry. If you feel the mutton needs to cook further, add another cup of water or mutton stock and cook. You need to cook the mutton at least for 1 hour or so. Finalise by adding beaten yoghurt and giving a stir. Throw in curry leaf and check the seasoning. Cook until the desired gravy is obtained. I have cooked it in a dried version to go as a side dish with dal curry.