There are times when the poet and the foodie in me work simultaneously. I recently browsed through a collection of poems by my favourite poet, Jonathan Swift, who wrote a beautiful piece glorifying the love for mutton, aptly titled “Mutton.” As I read through the lines, I was struck by how elaborate yet concise his expression of love for meat is. I’m sharing this poem for fellow mutton connoisseurs who, like me, maybe stirred by the thought of perfectly cooked mutton and inspired to replicate the joy it evokes.
Mutton lovers are passionate about their culinary experience, relishing each bite down to the bone. I thought, why not cook it in grand style? Therefore, I’d like to present a tasty recipe for Mutton and Coconut Curry, also known as Iraichi Ulathiyathu. This is a spicy take on dry mutton cooked with a generous amount of roasted spices and chillies, along with a healthy helping of coconut. This recipe hails from Kerala and is one of the most popular mutton dishes in the South Indian state.
Ingredients :
Mutton – 500 gm
Coconut – 115 gm
Coriander – 30 gm
Red chillies – 5 gm
Turmeric ( whole ) – a small piece
Cinnamon – ½ teaspoon
Cloves – ½ teaspoon
Peppercorns – ½ teaspoon
Onion – 2
Garlic – 6 flakes
Ginger – ½ piece
Curry leaves – 2 sprigs
Salt – to taste
Coconut oil – 50 ml
Method :
1) Slice the coconut into thin pieces. Add a little turmeric powder and set aside.
2) Heat half the oil and saute the coconut. Remove.
3) Roast coriander, Red chilli & turmeric and grind them finely.
4) Powder the cinnamon, cloves and peppercorns.
5) Roast onion and garlic and grind to a fine paste.
6) Slice ginger.
7) Mix Mutton, prepared spices, ground onions, ginger, and garlic along with curry
leaves, coconut and salt & enough water to cook meat dry.
8) Heat on a high flame and bring to a boil quickly. Now reduce the flame and cook on low sim
till meat is tender. Cover with a tight lid so as not to let the steam escape.
9) Once the meat is tender and all water has evaporated, stir well and remove.
10) Heat the remaining oil. Add meat and fry well. Serve hot with Paratha.
Note: this preparation can be preserved for two to three days. Fry only when required.
