Mutton Varuval Malaysian Indian Style Goat Curry Food

MUTTON VARUVAL (MALAYSIAN INDIAN-STYLE GOAT CURRY)

Steps:

• Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
• Place red onions in a blender; grind into a smooth paste.
• Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
• Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
• Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

MUTTON VARUVAL RECIPE WITH A MALAYSIAN-INDIAN TOUCH

Steps:

• Season the goat meat with a teaspoon of salt, half a teaspoon of turmeric and black pepper powder. Set aside. Blend the quartered onions into a smooth paste.
• In a large pot, heat one and a half tablespoon of coconut oil over medium flame and add cinnamon stick pieces, star anise pods and cardamom pods. Cook until aromatic for about 30 seconds and add fennel and cloves. Stir for another 30 seconds and add the remaining teaspoon of salt and a tablespoon of curry leaves along with onion paste. Increase the flame to medium-high and cook for 5 minutes.
• Add ginger-garlic paste and continue cooking for about 10 minutes. Then add tomatoes and cook for about 4 minutes or until mushy. Finally, add the seasoned mutton and cook for another 6-10 minutes until the mutton turns brown.
• Pour the curry into a slow cooker and continue cooking on high flame until the meat is tender. This might take up to 2 to 3 hours. Meanwhile, heat a teaspoon of coconut oil in another saucepan and add half a teaspoon of turmeric, garam masala, curry powder and paprika. Cook for about a minute or until aromatic.
• Add a few cups of the broth from the slow cooker and cook until oil separates and rises to the top. Then add a tablespoon of curry leaves and coriander to the saucepan and cook until the gravy thickens. After 3-5 minutes, pour this gravy into the slow cooker and blend well.
• Garnish with more coriander and serve hot with naan or rice.

MUTTON VARUVAL (MALAYSIAN INDIAN- STYLE GOAT CURRY) RECIPE

Steps:

• Season the mutton with salt, turmeric powder, and black pepper powder. Rub the spices all over the meat and let it rest aside for some time. Blend the onions into a smooth paste using a food processor. Spread 1½ tbsp of coconut oil in a Dutch oven and heat over medium Add the pieces of cinnamon stick, star anise, and cardamom pods to the oil and toss for about 30 seconds till they let out an aromatic fragrance. Add the fennel seeds to the oil and cook for another 30 seconds till the fennel seeds stop crackling. Add 1 tsp of salt and 1 tbsp of curry leaves. Introduce the onion paste and stir them all together. Increase the heat to medium high and sauté the spices for 5 Introduce the ginger-garlic paste and continue to stir till the flavors combine. Keep cooking for about ten more minutes. Add in the tomatoes and cook for 4 minutes till they become mushy in consistency. Transfer the marinated mutton to the oven and cook for 6 to 10 minutes till it becomes brown. Transfer the meat and spices to a cooker and cook on a high flame for 2 to 3 hours. On the side, take the remaining 1 tsp of coconut oil in a pan and heat it over a medium flame. Stir in the remaining turmeric (1/2 tsp), garam masala, curry powder, and paprika powder until it becomes aromatic. Add a few cups of the curry from the cooker and heat till the oil starts to separate and rise to the top. Sprinkle 1 tbsp of coriander and curry. Cook till the gravy thickens and pour it back into the cooker and blend well. Trivia Did you know that the female sheep are called ewes while the males are called rams? Sheep raising is considered the oldest organized industry.

MUTTON VARUVAL (MALAYSIAN INDIAN-STYLE GOAT CURRY)

Steps:

• Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
• Place red onions in a blender; grind into a smooth paste.
• Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
• Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
• Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.