Mutton Curry

Four days or more, who knows when our gas tank will be delivered (sigh!) It is really frustrating to tell you guys that we still don’t have a spare tank to keep so it is still a nightmare for me whenever we ran out of gas cylinder.

Mutton Curry, Rich in Gravy!


Anyway, what we usually do when this crisis happen is to order food from the nearest food restaurant and for now, what I have was mutton curry. Mutton meat is healthy and is more buttery in taste than other red meat. It has a lot of nutrients available and I can say that it is tenderer than cow’s meat. I do like the taste of mutton curry because of its gravy. This time it is hot and spicy, well of course not according to my own palate but based on Indians own liking, which is spicier and hot.

Red orange in color, this is how hot it looks like!


Whenever they serve curry such as this, they will always include a pickle, be it a mango or lemon. It will also have sliced onions to match that pickle. This time what I have in my plate was a lemon pickle. The gravy or sauce wasn’t salty enough but eating it with the pickled lemon perfectly matches the dish. I also like how the smell of mutton curry was. I just can’t explain it but it was really savory and buttery.

Mutton Curry For my Lunch!


You can enjoy eating mutton curry with chapatti (flat bread) of India or hot rice. It is also good to pair it with papad or anything fried. Bon Appetit!

Kerala Beef Curry

I just borrowed this recipe to try and see if it is something worth cooking. Indeed it was, the beef was so tasty and tender. It would have been much better if there were potatoes at that time but since I don’t have, I leave it as is.

Kerala is a place in South of India. I haven’t been there personally but hopefully soon after I give birth and if hubby would like us to visit the place. It is a place where fishes are just cheaper compared to the prices here in the city. Anyway not all Indians eat beef particularly the Hindus.

Delicious Kerala Beef Curry



This dish is one of Kerala’s great recipes so I really tried it out. One day soon, if I have the time, I will be posting here pictures of ingredients so that you can also be familiar of the spices we have in India. Below is the instruction of how to cook Kerala Beef Curry.

My voluptuous meal, Rice with Kerala Beef Curry and Sponge gourd recipe



Marinate the beef by combining all the ingredients below:

Beef (sliced into one inch)
Red chili powder
Salt
Vinegar
Turmeric powder
Coriander powder
Garam Masala Powder

The longer you marinate the beef the better since it would really sink in the taste plus the vinegar is a very good tenderizer making your beef soft.

Other ingredients needed: (not included in marinating your beef)

Onion (chopped)
2 cloves of garlic (chopped)
Ginger (peeled and chopped)
3 green chilies (chopped)
Oil
water

For tempering you will need: (1 tbsp. coconut oil, 1 tbsp. ghee or clarified butter, mustard seed, dried red chilies and 5-6 fresh curry leaves)

Instructions for cooking:

Step 1: In a pan heat the oil and put the marinated beef. Don’t worry if your beef juiced out water. This is needed in order to fry the beef well. Once the water is drained and the oil starts to fry the beef, you can just add more water into it and let it simmer for 45 minutes in order to tenderize the beef. You can use your pressure cooker so that you can ease up the cooking process.

Step 2: Once your beef is tender keep it aside and use a separate heavy bottomed pan for sautéing the other ingredients. First you need to put oil and heat it up then you can add your garlic, ginger and onions. In this process you need to make the onions golden brown. It will take time so put a tablespoon of water and cover the pan. Once the consistency is a brown colored paste, then that’s the time you can add the beef you have kept aside.

Step 3: Add more water to your beef and simmer it again for another 5 minutes and put potatoes if you have and if you want. Potatoes should be cut into diced in order to cook it easily else it will take more time.

Step 4: This is the last step, which is tempering. On a separate pan, put the coconut oil and ghee. Once it is hot you can now add the three ingredients remaining which is the mustard seed, the dried red chili and the fresh curry leaves. Cover the pan so that when the mustard seed crackle, it won’t be messy. If the mustard seed stopped crackling, then you can now transfer it on the pan to where you cook your beef.

This recipe is really delicious and I hope that you try it at home. You can buy your spices at any Indian store, about the curry leaves, if there’s no fresh ones, you can either try the dried if that was available.

Egg Curry

No options left since it is almost end of the week and hubby’s off will be by two more days so I won’t be able to go to the grocery to refill our food stock. What was just left in the fridge were dozens of eggs so he decided to cook me an egg curry for lunch.


Egg Curry for Lunch!



I was really not in the mood to cook since I have difficulty eating what I prepared so good thing hubby gets up earlier for a haircut and then cooked our food. I was just the one who boiled the eggs and prepared cutting the necessary ingredients like onions, garlic, preparing the masala, placing the remaining coconut milk and then the rest is for my dear to cook it.

At least it wasn’t that spicy hot unlike the mutton curry he prepared. Some egg curry would just include yogurt, but this one, we did not put any since we need to use the remaining coconut milk so that it won’t get spoiled. Now if you can see some seeds in there, they were mustard seeds and jeera or cumin seeds. The rest of the leafy parts would be the curry leaves and coriander leaves.

After boiling the egg for ten minutes remove the shell and cut the egg into half before frying. This will make the egg hard enough not to mush on the curry itself. But when you need to get the creamy part done, be sure you have included enough masala and coconut cream for the right taste. This means adding salt is up to you. By the way, hubby grinded the onions and green chili until they become like a paste to give more texture to the curry.

Some curry will be reddish in color due to red chili powder that was included although we didn’t put much and the turmeric gives more of the yellowish color which embeds the coconut milk. So the end result when cooked was that it turned yellowish. Egg curry is great to combine with papad, lentils or chana masala dish... Bon Appetit!

Mutton Curry with Coconut Milk

At last a goat’s meat for dinner and hubby bought it in a local market nearby which costs about Rs140 for 500 grams. I was thinking that it is good for caldereta but I don’t have any caldereta mix with me, I just told my husband to cook curry the way he likes it.

It was his off day so he has the time to prepare this wonderful dish and all I need to do is to help him with the preparations like cutting the onions, setting aside the spices or masala needed for the curry and of course cleaning and boiling the goat’s meat first.


You can see mustard seed and jeera in this Mutton Curry recipe



Mutton needs to be boiled first to get the meat tenderized. We did choose a portion with meat and bone parts so that the curry would be so thick, rich and yummy. The coconut milk is perfect to make the curry very rich in taste and the taste really sticks to the bone. But if you think this curry is like any other curry, well it is not since it is not reddish in color but more on yellowish. It is also chili hot and if you don’t like hot and spicy foods, then this dish is really not for you.


Rich and Thick Mutton Curry sprinkled with Coriander leaves



I really got used of eating foods with spice but I just know how to limit myself on what I can take since too much spice is not also good for me and I am already having breakouts on my face. Anyway, it’s just once a while that we do eat mutton since it is much cheaper to consider other meat like chicken and beef.

We don’t have potatoes at the moment, but we can include potatoes in this dish. The finishing touches for completing this dish are the fresh coriander leaves. This makes the taste of every curry much more interesting aside from the curry leaves that we also included in this meal.