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.

Jeera Aloo ( Cummin Potatoes )

I was thinking on what to prepare on our potatoes since we bought it last week and I don’t want to spoil it by just letting it sit there together with our remaining onions. Well I have found the best and one of the easiest ways to cook it and that is Jeera Aloo or Potatoes with Cummin seeds.
The scent of jeera or cumin in the kitchen was really awesome whenever you try this recipe. The taste is also delicious and what I like is that I don’t have to sweat to prepare this meal since it is just simple and does not need a lot of ingredients. If you just have your spices at home, then this will be perfect for your potatoes. Here is the instruction on how to prepare Jeera Aloo recipe:
Delicious Jeera Aloo Recipe



Ingredients:
Medium size potatoes (boiled and cut into bigger cubes)

Boiled Potatoes
jeera seed
jeera powder
coriander powder
masala powder
turmeric
curry leaves ( 5 pcs. )
green chili (what I used was bird’s eye chili)
coriander leaves
salt (to taste)
vegetable oil

Procedure / Methods on how to cook Jeera Aloo :

As I have said boil the potatoes first and slice it into bigger cubes. After this set it aside and heat up a pan and put oil. Once your oil is hot, you can now put your jeera seeds, one teaspoon will be enough but if you have more than 3 big pieces of potatoes, then you can add more of your jeera seeds.

Garnish Jeera Aloo with Coriander leaves


Once your jeera seeds started to crackle, then put some of curry leaves and chopped green chili, and then followed by the following powders like jeera powder, coriander powder, a little bit of masala powder and turmeric. Don’t burn the powder so stir it well and put the potatoes. Be sure that the flame was put into slow flame only and stir the ingredients to blend well with your potatoes. Cover the pan and simmer for 2 minutes and now you can garnish it with coriander leaves or cilantro. Just taste your potatoes if you needed to put more salt, then just add. Hope you enjoy this dish.