Mutton Gassi

1. 1

   Step 1

   • a.Pressure Cook the Mutton
   • b.In a pressure cooker, combine the mutton pieces, 1/2 tsp of turmeric powder, 1 tsp of salt, and 2 cups of water.
   • c.Mix everything well. Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender and cooked through.
   • d.Allow the pressure to release naturally. Once safe to open, set aside the cooked mutton along with its stock.
2. 2

   Step 2

   • a.Prepare the Gassi Masala Paste
   • b.Heat a small pan over low heat. Dry roast the dried red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
   • c.In the same pan, add 1 tbsp of coconut oil. Add the chopped ginger, garlic, and one of the chopped onions. Sauté for 5-6 minutes until the onion turns translucent and light brown.
   • d.In a high-speed blender, combine the roasted spices, the sautéed onion mixture, grated coconut, and the remaining 1/2 tsp of turmeric powder.
   • e.Squeeze the soaked tamarind to extract its pulp and add the pulp to the blender. Add about 1/2 cup of water.
   • f.Blend everything to a very smooth, fine paste. Add a little more water if necessary to achieve a smooth consistency.
3. 3

   Step 3

   • a.Prepare the Curry Base
   • b.Heat the remaining 2 tbsp of coconut oil in a large, heavy-bottomed pot or kadai over medium heat.
   • c.Add the cinnamon stick, cloves, green cardamom pods, and curry leaves. Sauté for about 30 seconds until the spices release their aroma.
   • d.Add the remaining chopped onion and sauté for 6-7 minutes until it turns golden brown.
   • e.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft and mushy.
4. 4

   Step 4

   • a.Combine and Simmer the Curry
   • b.Add the ground gassi masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the masala is well-cooked and oil begins to separate at the edges.
   • c.Add the pressure-cooked mutton along with all of its stock to the pot. Add the remaining 1/2 tsp of salt (or to taste) and mix well.
   • d.If the gravy is too thick, add up to 1/2 cup of warm water to reach your desired consistency. Bring the curry to a gentle boil.
   • e.Reduce the heat to low, cover the pot with a lid, and let it simmer for 10-15 minutes. This allows the mutton to absorb the flavors of the masala.
5. 5

   Step 5

   • a.Garnish and Serve
   • b.Turn off the heat and garnish the curry with freshly chopped coriander leaves.
   • c.Let the Mutton Gassi rest for at least 15-20 minutes before serving to allow the flavors to meld completely.
   • d.Serve hot with traditional accompaniments like neer dosa, kori rotti, steamed rice, or appam.

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