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  • Mutton Curry in a Ground Chickpea and Coconut Gravy

    Posted on | February 27, 2011 | 22 Comments |

    Mutton With Chickpeas and Coconut Gravy

    This is one of those recipes that was conceived quite by accident. All I wanted was a quick mutton curry to go with a mutton biryani I made for dinner when Siv gets back from his trip tonight. We always make something nice for each other whenever one of us return from a trip as there is nothing like warm homemade comfort food that says welcome back home. The masala I made for the gravy turned out a bit spicier than I was going for, so I went searching in the pantry for something that can tone it down. That is when I came across a can of garbanzo beans. I remembered my sister mentioning something about adding ground chickpeas to pork curries. So I figured that it wouldn’t hurt to try it with mutton, after all it is chickpeas, it can’t spoil the taste completely. I loved the end result, the chickpeas made the gravy so rich and creamy and one would never guess it even had chickpeas.

    Ingredients

    1. 3/4lb goat/lamb meat, cubed
    2. 6 dried red chilies
    3. 1 tbsp coriander seeds
    4. 1 tsp black peppercorns
    5. 1 tbsp fennel seeds
    6. 1/4 tsp cumin seeds
    7. 5 cardamom pods
    8. 4 cloves
    9. 1/2 inch piece of cinnamon stick
    10. 1/4 cup thinly sliced shallots
    11. salt to taste
    12. 1 tbsp oil
    13. 1 tbsp vinegar
    14. 1 can cooked garbanzo beans (white chickpeas)
    15. 1 small can lite coconut milk (1 cup)
    16. Chopped cilantro for garnish

    Method

    Dry roast the whole spices (ingredients 2-9) till aromatic. Grind this to a smooth powder in a spice grinder/coffee grinder. Keep aside.

    Strain and rinse the garbanzo beans and place in a food processor. Add the coconut milk and process to form a smooth paste. Keep aside.

    In a large pressure cooker, heat the oil and sauté the shallots till soft. Add the ground spice powder and sauté on medium-low heat for 2 minutes.

    Now add the mutton pieces and salt to taste and sauté till the mutton pieces are well coated with the spices and the most of the liquid from the meat is evaporated. This will take about 5 minutes. Add the vinegar, chickpea-coconut paste and half a cup hot water and mix well.

    Close the pressure cooker and cook for 8 minutes on medium heat after the first whistle . That is 8 minutes after the full pressure is reached on whistle-less pressure cookers.

    As always, if you don’t have a pressure cooker, use a pan with a tight fitting lid, add an extra cup of water and cook for about 30-40 minutes on medium heat till the meat is soft. Check occasionally and add more water if necessary.

    Serve hot garnished with chopped cilantro.

    Category: Lamb or Goat, Side Dish - Gravy

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    Comments

    22 Responses to “Mutton Curry in a Ground Chickpea and Coconut Gravy”

    1. nags
      February 27th, 2011 @ 5:22 pm

      chickpea gravy sounds awesome! I wonder how this will taste with potatoes (and no mutton!)

      • sig
        February 27th, 2011 @ 11:46 pm

        I am sure it will be great! Do try and let me know :)

    2. revathi
      February 27th, 2011 @ 7:13 pm

      now I hope I can get something like that – would want to see the pic of the mutton biryani more

    3. Mamatha
      February 27th, 2011 @ 8:00 pm

      I know ground pottu kadalai (roasted chana dal) is used in curries to tone down the spiciness or to adjust the taste if it’s oversalted. The does look rich and creamy. How about a picture of the Biriyani?

      • sig
        February 27th, 2011 @ 11:47 pm

        I didn’t know that about the pottu kadalai, makes total sense! It is easier to grind up the cooked garbanzos though. Biryani pic is on the photo blog.

    4. Laura
      February 27th, 2011 @ 9:07 pm

      Thanks for including instructions for whistle-less pressure cookers! I’m always trying to figure out how to convert three whistles into minutes!

      L

    5. notyet100
      February 27th, 2011 @ 11:00 pm

      chickpea is good substitute,curry looks delicious

      • sig
        February 27th, 2011 @ 11:47 pm

        Thanks!

    6. spiceandmore
      February 28th, 2011 @ 3:52 am

      Sounds like a yummy addition…looks great too!

    7. spiceandmore
      February 28th, 2011 @ 3:52 am

      Meant to add…and it is so sweet that you make a special meal for the partner returning home from a trip!

    8. Happy Cook
      February 28th, 2011 @ 4:22 am

      I wish we got mutton here, i think that is the best meat to make curries. Love the idea of adding chickpea to less he spicyness.
      When ever hubby comes home from a trip i too make something special :-)

    9. usha
      February 28th, 2011 @ 5:11 am

      I never would have considered chickpeas in my mutton curry.. I add it to vegetable curries but never tried it in meats and more over never in a paste form. The curry looks creamy and has a nice texture. Will give it a try..

    10. P. Channon
      February 28th, 2011 @ 11:50 am

      Looks interesting. What do you serve it with? Or is it a dish on its own?

      P. Channon
      pchannon.blogspot.com

    11. Indian Recipe Book
      March 5th, 2011 @ 12:11 am

      I love the variation you used to cook this curry.. It looks very delicius.. Specially that greve.But sad for me as I am a pure vege.So, can i use this greve for some veg dish.. is any new flavour comes thorugh it or its a bad try and good only with meat..???

    12. Miri
      March 6th, 2011 @ 5:10 pm

      Chickpeas? now thats an interesting combination with Mutton! and not to mention the mutton curry with the mutton biryani! And I thought the chicken curry that I posted to have with idli was unusual! LOL

    13. Steve
      April 10th, 2011 @ 3:04 pm

      We enjoyed this last nigght – my wife modified the recipe for cooking without a pressure cooker, cut the dried red chilies and peppercorns in half. It was super!
      Using a can of chickpeas was a great idea – made for a thick luscious sauce. Do keep your blog alive!

    14. Steve
      April 10th, 2011 @ 3:06 pm

      We enjoyed this last night with a pound of stew lamb – my wife modified the recipe for cooking without a pressure cooker, cut the dried red chilies and peppercorns in half and did not add more water. It was super! Using a can of chickpeas was a great idea – made for a thick luscious sauce. Do keep your blog alive!

    15. nlfre
      May 14th, 2011 @ 12:05 am

      I’m curious…. why would you need a mutton curry with a mutton biryani?

    16. Renuka
      January 26th, 2012 @ 9:51 am

      hmmm.. got to try something new n sounds really good especially for south Indians who prefer to add coconut to form gravy… nice blend….

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