Mutton Thengapaal Curry ~ Mutton Coconut Milk Gravy

Today is our 10th wedding anniversary. It all seems like yesterday... The last few months have been an awfully bumpy experience, which tested the shores literally, still Alhamdulillah, we have survived. I strongly believe that any tests that comes your way is from the Almighty to know your determination and your sincere intentions, it is all about doing our best and leaving the rest to Him. As I keep telling a lot of people who are married and getting married - always pray hard for your marriage, for your spouse... it does make a lot of difference, irrespective of how you see your marriage. My only prayer this year is to go on forward and hopefully become better husband and wife over the coming years, maturing into our relationship... :) Last year, I had baked the Eggless Tiramisu Cake, which was the first "fully furnished" cake I had made and one of the most viewed recipe on the blog! This year, too I am making something on the similar lines, keeping my fingers crossed that it would turn out well! If it does, it would for sure appear on the blog, hopefully pretty soon... :)

Not going to share with you any sweet recipe, but a lovely mutton curry that I adore due to the coconut milk in it... I mean mutton cooked in loads and loads of coconut milk, that would at the end of it all, literally dance on your taste buds!!! It is so easy to prepare but then the final taste is just something that I wouldn't want to explain, not to mention the use of ghee for tempering takes the curry to the next level. I guess it is better to be prepared and relished, to know it all... :)

Mutton Thengapaal Curry ~ Mutton Coconut Milk Gravy
Serves 4
Recipe adapted from "Magic Oven" by Lakshmi Nair


750 gm mutton
3 medium onions, thinly sliced
1 large tomato, chopped
2 tsp garlic paste
2 tsp ginger paste
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp black pepper powder
1/2 tsp garam masala powder
Salt to taste
1 cup thin coconut milk
1/2 cup thick coconut milk
2 tbsp coriander leaves, chopped

For tempering:
1/2 tbsp ghee
5 shallots, thinly sliced
1 sprig curry leaves


Cook ingredients from mutton to thin coconut milk in pressure cooker till done. Let the pressure go by itself. 

Open the lid, add the thick coconut milk. Simmer for 5 minutes. Finally add in the coriander leaves.

Fry shallots and curry leaves in ghee and pour into curry. Serve hot with rotis or rice. 

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