Nati Style Spicy Mutton Curry is a traditional and delicious curry recipe with step by step pictures and instructions are given below. So, the ingredients used in this recipe are fresh mutton, onion, tomato, coconut, cashew nuts, cloves, cinnamon stick, cardamom, red chili powder, coriander seeds, garam masala powder, mint leaves, coriander leaves, salt to taste, water as required, turmeric powder, oil, ginger, garlic, poppy seeds, pepper.
In this recipe I have added potatoes, green peas it is purely optional, In our family they likes to have in mutton saaru or curry, its adds extra flavor to the curry.
Best Combo:
Mutton Curry with Ragi ball and hot rice.
Mutton Curry with Pulka or Chapathi or Dosa.
Mutton Curry with Ghee Rice or Coconut Rice.
Finally there are other recipes you may like breakfast recipes, side dish recipes, millet recipes, chutney, snack, cake recipes, salad, desserts, rice recipes, non veg recipes,meals recipe, samber and rasam, festive recipes, gravy and curry and the link is given above.
Tags: Nati style spicy mutton curry, Mutton Curry, Non veg curry, Mutton gravy, Halli Style Mutton saaru, Matton saaru Karnataka style.
How to Make Nati Style Spicy Mutton Curry or Saaru:
Nati Style Spicy Mutton Curry or Saaru
Nati Style Spicy Mutton Curry or Saaru is a traditional and delicious mutton curry with step by step pictures and instructions are given below. It goes well with ragi ball or ragi mudde, hot rice, rote, dosa or your choice.
- Pressure Cooker
- Mixer jar
- ½ kg Mutton
- 3 tbsp Oil
- 2 Onion
- 1 Tomato
- 15 pods Garlic
- 1 inch Ginger
- 3 Cloves
- 1 inch Cinnamon stick
- 2 Cardamom
- ½ tsp Fennel seeds
- ⅛ tsp Turmeric powder
- 8 Cashew nuts
- 4 tbsp Coriander seeds
- 5 Red Chilies (For spice)
- 3 Kashmiri chili (For color)
- 3 tbsp Coconut chopped
- ½ tsp Poppy seeds
- Handful of mint leaves and coriander leaves chopped
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Firstly wash mutton in water and keep it aside. Then heat a pan and add in oil, sliced onions, coriander seeds, red chilies, garlic,ginger, kashmiri chilies, cardamom, fennel seeds, cloves, cinnamon sticks, few cashew nuts. Fry till the onions becomes soft and transparent.
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Allow it cool down completely. Ground them into a fine paste.
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Again heat a pan and add in oil, sliced onions, few curry leaves, fry till the onions become transparent.
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And then add in mutton pieces, sliced tomatoes, little turmeric powder, some salt. Fry for 2 to 3 minutes in low flame. Then add in grounded masala paste.
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Meanwhile take a mixer jar and add in chopped coconuts,poppy seeds. Ground them into a fine paste. Ground them into a paste.
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When the curry starts boiling add in the grounded coconut paste, salt to taste and give a mix. Pressure cook it for 3 to 4 whistles.
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After pressure cooking the curry add in cut potatoes and green peas and cook for another 5 to 10 minutes or till the potatoes are well cooked. At this stage taste test the saaru and add in required salt and chili.
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And then add in freshly chopped mint leaves and coriander leaves, then cook for another 2 minutes and switch off the flame.
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Finally garnish it with some freshly chopped coriander leaves and serve hot with ragi ball or hot rice, roti.
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