Live To Eat

Sleep ’til you’re hungry, eat ’til you’re sleepy!

  • Connect!

  • Sponsors

  • Subscribe!

    Enter your email address below to receive updates each time we publish new content..

    Privacy guaranteed. We'll never share your info.
  • Recent Posts

    A fabulous dinner at Willows Inn on Lummi Island
    Mutton Korma – Braised Goat in a Green Coconut Curry
    Parsi Mutton Biryani – Step by Step Recipe
    Spicy Rack of Lamb with Arugula Grapefruit Salad
    Huevos Rotos (Broken Eggs) and a Call to Action
    Parippu Vada (Deep fried Lentil Fritters)
    HDR Wednesday – Stormy Sunset
    Restaurant Review – Altura
    Spicy Pompano – Kerala Style Fried Fish
    One Dish Dinners – Lemon Caper Tilapia with Roasted Garlic
  • Categories

  • Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

    Posted on | September 25, 2011 | 28 Comments |

    Mutton curry

    As I am looking through my drafts folder, I see that it is mostly filled with mutton recipes. Looks like I will have to do a mutton marathon event to get through all these. Mutton aka Goat meat, while very popular in India, is considered somewhat of an exotic meat over here in the US and only the very adventurous foodie will dare give it a try. This attitude seems to be changing though; according to Bon Appetit Foodist Andrew Knowlton, goat meat is the next big thing: http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2011/06/goat-meat-next-big-ingredient.html. To quote the Foodist:

    While goat sits somewhere near the bottom on the list of America’s favorite proteins, it’s the most widely consumed meat on the planet. Goat has found a place on a few high-end restaurant menus thanks to chefs who know it’s healthy, sustainable, and delicious in a lamby sort of way. 

    While the US folks try to train their taste buds to get on the goat bandwagon, those of us already in the know will continue enjoying this delicious meat in all the ways that we can. Check out a few recipes I have already blogged here: http://blog.sigsiv.com/category/recipes/by-ingredient/lamb-or-goat

    Today’s recipe is something I am trying for the first time, a fried coconut based gravy for mutton. I was planning on a coconut milk base for the curry, but I found that I was out of coconut milk at the last minute and had to go with grated coconut instead. Since I had to go through the pains of grinding the coconut anyway, I went one step further and decided to fry the coconut before grinding. It turned out to be quite a different dish from my usual coconut based goat curries, and went nicely with Appams for a hearty Sunday brunch.

    Varutharacha Curry

    Ingredients

    1. 2lbs Goat Meat
    2. 2 tbsp coriander powder
    3. 1 tbsp red chili powder
    4. 1/8 tsp turmeric powder
    5. salt to taste
    6. 1tbsp oil
    7. 2 tbsp shallots, thinly sliced
    8. A few curry leaves
    9. 2 tbsp vinegar
    10. For the fried coconut paste
    1. 1 tsp oil
    2. 1/2 cup fresh/frozen grated coconut
    3. 2 tbsp shallots, thinly sliced
    4. 1 tsp garlic slices
    5. a few curry leaves
    6. 1 tsp black peppercorns
    7. 3 cardamom pods
    8. 1/2" stick of cinnamon

    Method

    Clean and cut the meat into small bite sized cubes. Place the meat in a pressure cooker and add the chili, coriander and turmeric powders and salt to taste along with 1/4 cup of water. Mix well. Close the pressure cooker and cook for 6 minutes on medium heat after it reaches maximum pressure.  Once the pressure cooker is cool enough, open it check the amount of liquid in the meat. If there is a lot of gravy, cook it down till there is just enough liquid to coat the meat pieces.

    While the mutton is getting cooked, heat 1 tsp oil in a pan, and sauté the shallots, garlic and curry leaves. Once the shallots are softened, add the coconut and sauté on medium heat till the coconut starts to brown. Add the peppercorns, cardamom and cinnamon and sauté for one more minute till coconut is well-browned, but not burned. Remove from the heat and let it cool. Once it is cool enough to handle, transfer the coconut mixture to a spice grinder and process to powder the ingredients. Now add some water to make a smooth paste.

    In a large saucepan, add 1 tbsp oil and sauté the shallots and curry leaves. Once the shallots are softened, add the cooked meat and sauté for 3-4 minutes on high heat so that the spices sticking on the meat gets browned a bit. Now add the coconut paste and mix well and sauté for another couple of minutes. Add 3 cups of hot water and the vinegar and mix well. Bring this to a boil and reduce the heat to medium. Cover and cook for 7 minutes. After 7 minutes, reduce the heat to low, mix well and cover and let it simmer for 10 more minutes to combine all the flavors.

    Serve hot with rice, rotis or appams. 

    Category: India - Kerala, Lamb or Goat

    Privacy guaranteed. We'll never share your info.

    More like this

    Mutton Korma – Braised Goat in a Green Coconut Curry

    Mutton Korma - Braised Goat in a Green Coconut Curry

    March 19th, 2012

    Recently someone commented on one of my Mutton dishes that "Mutton is NOT goat meat. Mutton is an [...]

    Parsi Mutton Biryani – Step by Step Recipe

    Parsi Mutton Biryani - Step by Step Recipe

    March 4th, 2012

      I have no idea what makes this Biryani Parsi, as I don't know anything about the Parsi[...]

    Spicy Rack of Lamb with Arugula Grapefruit Salad

    Spicy Rack of Lamb with Arugula Grapefruit Salad

    February 15th, 2012

    Another Valentine's Day has come and gone! It is pretty much like any other day, except for the [...]

    Mutton Curry in a Ground Chickpea and Coconut Gravy

    Mutton Curry in a Ground Chickpea and Coconut Gravy

    February 27th, 2011

    This is one of those recipes that was conceived quite by accident. All I wanted was a quick mutton[...]

    Thomas Keller’s Herb Crusted Rack of Lamb With Honey Mustard Glaze

    Thomas Keller's Herb Crusted Rack of Lamb With Honey Mustard Glaze

    February 20th, 2011

    I've had the Thomas Keller cookbook "Ad Hoc at Home" for a few months now. I leafed through it q[...]

    Comments

    28 Responses to “Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)”

    1. notyet100
      September 25th, 2011 @ 6:42 pm

      Even I luv goat meat,curry looks yumm

    2. Usha
      September 26th, 2011 @ 4:16 am

      I was never a mutton person and did not eat it until 10 years ago.. then I fell in love it.. Love it now! Curry looks super delicious!

    3. Toronto Food
      September 26th, 2011 @ 5:59 am

      Looks really good.

    4. Miri
      September 26th, 2011 @ 8:17 am

      That roasted coconut must have given the curry a really nice flavour – delicious!

    5. Aruna
      September 26th, 2011 @ 9:02 am

      Hi Sig, Thx for this delicious curry recipe and PLEASE DO keep the mutton recipes coming, I for one am waiting!! Hope u r doing well :-)

    6. shabnam
      September 27th, 2011 @ 11:08 am

      Looks yum!! Can’t wait to try it out:)

    7. Manju
      September 27th, 2011 @ 12:18 pm

      Ive gotta make this for you know who! :)

    8. Arch
      September 27th, 2011 @ 10:51 pm

      Awesome ! Have you tried Kolhapuri/Maratha cooking, its really spice and they use dry coconut and onions for the masala, super yum stuff…you should try it…

    9. Vinod
      September 30th, 2011 @ 9:28 am

      Nice Recipe! Do you know a good place where we can get Goat/Mutton from in the eastside?

    10. vandana rajesh
      October 2nd, 2011 @ 11:00 pm

      The curry looks so good..just perfect!!I make it the same way however with an allergy for mutton I make the chicken version of the varatharacha kootan.

    11. Shreya
      October 13th, 2011 @ 11:22 am

      Yum!!:-)

    12. Sarah
      October 18th, 2011 @ 8:55 am

      Absolutely mouthwatering!

    13. Sushma
      October 23rd, 2011 @ 9:45 pm

      Love this!! Looks delicious!!

    14. spiceandmore
      October 25th, 2011 @ 6:51 pm

      That looks like a great curry. I like goat meat as well…bit hard to get though unfortunately.

    15. Sarika Ogale
      October 31st, 2011 @ 5:07 pm

      Hi Sig,

      My husband and I made this for our friends last night and everyone loved it! I didn’t change a thing and it was just delicious. Thanks for breaking things down so beautifully…cooks like us need it :-)

    16. Maheswari
      November 2nd, 2011 @ 12:16 pm

      My Mom makes almost the similar way..I never get this color!Looks perfect and delicious..

    17. Shantanu
      November 19th, 2011 @ 9:06 pm

      Hi Sig, its good to see you are still blogging. I have been a little unsocial with my blog pals during the past couple of years. Now that I have begun venturing into the kitchen during weekends when I am not traveling, I come here for inspiration. Hope everything you are doing well!

    18. Steve in Albuquerque
      December 17th, 2011 @ 4:51 pm

      My wife made it last night, with some revisions: we do not have a pressure cooker so she stewed it (lamb instead of goat) on the stove. Additionally as we both have nasal allergies, she cut the chile powder to 1 teaspoon. Delicious!

    19. San
      February 25th, 2012 @ 6:43 pm

      Drool worthy mutton curry sig. Love its combo with rice and dosa. I also agree with you that people here don’t get to eat more of lamb or goat, they are missing something delish :)

    20. Paul
      March 12th, 2012 @ 9:00 am

      Great Recipe! I tried it and made some subtle changes. One thing that should be noted, mutton is NOT goat meat. Mutton is an adult sheep, a goat is a goat. I used goat and did not use a pressure cooker. It turned out awesome! I am going to try it again with mutton, and see if it makes a big difference.

    21. binge drinking
      February 28th, 2013 @ 9:13 pm

      Thank you for any other great post. Where else may just anybody get that
      type of info in such an ideal method of writing? I have a presentation next
      week, and I am on the search for such information.

    22. rita vasudevan
      April 8th, 2013 @ 7:39 am

      The Mutton curry is super and i made it the same way thanks for the same.

    23. Edith
      May 19th, 2013 @ 8:42 pm

      First, there was the Miami Face-eater; then another man ate his
      room mates’ brain and heart; and now it’s being reported that a woman in NYC wanted to eat a police officer and claims she
      has a “hunger for human flesh”. The two shows this year have
      been advertised as:. Watch the movies’there is always strength in numbers.

    24. whole wheat waffles recipe Easy
      July 5th, 2013 @ 1:02 am

      And, that part of the Waffle Baker does make us happy. Any likeness to any other recipe is purely coincedental.
      You should see to it that your waffle maker is clean before storing it.

    25. Best Chainsaw
      July 17th, 2013 @ 5:51 pm

      However, the price is significantly more than the cheaper Chinese
      models. Emissions laws are presently resulting in cleaner, more efficient gas models that are also easier
      to start. Modern saw technology offers potential owners two
      distinctly different paths when it comes to what type of technology they want their saw to operate with.

      Feel free to visit my blog … Best Chainsaw

    26. Shellie
      August 7th, 2013 @ 3:47 pm

      “special deals”, ” deep discounts”, “clearance items”,
      “cheap merchandise”, and “special coupon offers”. I know
      that on my local high street alone there is not only a Pizza Hut, but also many
      other franchises such as Domino’s, Donatos and East of Chicago. Make your own Muesli, you can make better muesli than any breakfast cereal manufacturer and instead of milk have soy or rice milk, one without sugar as an additive.

      Here is my blog post; pizza hut coupons – Shellie -

    27. small gas grill
      September 6th, 2013 @ 9:09 am

      buy replacement rubber hose of correct size for use with new gas canister.
      This article lists the various types of these
      units based on the place where they may be used.
      Another big difference between a portable grill and a regular one
      is that the portable grill uses a small propane cylinder rather than a conventional five-gallon propane tank.

      Take a look at my web site small gas grill

    Leave a Reply