Mutton Curry

This meat dish is made in the traditional Kerala style of slow cooking meat in water and spices to make a thick gravy. In Kerala, goat meat, which is typically available at Muslim ethnic stores in the Bay Area, is used. Buy the meat with some bones that will improve the flavor of the curry. Lamb can also be used. When the last time I made this, I used boneless Australian lamb, and the dish was just fine.

Ingredients
(serves 8)

1. lamb/mutton - 3 lbs ( cut in small cubes)
2. mutton masala (available in Indian stores) - 4 tsp
3. onion - 3
4. ginger - a 2 inch piece
5. garlic - 1 pod
6. curry leaves - 2 stems
7. salt to taste
8. water - as needed for the gravy

Steps

Rub meat with mutton masala and salt and keep it for 1 hour outside.

Saute ingredients 3 through 6 for about 10 minutes and then add the prepared meat to it. Saute this mix for about 10 minutes and add water. Slow cook it for 1 hr. Serve it hot with appam, white bread loaves or chappathi.