Idiyappam with Mutton Curry

Ingredients

• 500 g Mutton (Bone-in, curry cut)
• 0.5 cup Curd (Full-fat, for marinade)
• 2 tbsp Ginger Garlic Paste
• 0.75 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Adjust to taste)
• 3 tbsp Mustard Oil
• 2 pc Bay Leaf
• 1 inch Cinnamon Stick
• 4 pc Cloves
• 3 pc Green Cardamom
• 1 pc Black Cardamom
• 2 medium Onion (Finely sliced)
• 2 medium Tomatoes (Pureed)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 1.5 cup Water (Hot water preferred)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
   • Mix thoroughly until the mutton is evenly coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Sauté Aromatics and Onions

   • Heat mustard oil in a pressure cooker over medium-high heat until it's just about to smoke, then reduce the heat slightly.
   • Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-45 seconds until they become fragrant.
   • Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until they turn a deep, even golden brown. This 'bhuna' process is crucial for the curry's rich color and flavor.
3. 3

   Build the Masala Base

   • Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree. Cook for 6-8 minutes, until the mixture thickens and oil begins to separate from the masala.