Mutton thikkadi Recipe

Cooking Directions

• STEP 1.In a pan, dry roast spices like cinnamon, cloves, cardamom, and fennel seeds until aromatic.
• STEP 2.Grind the roasted spices into a fine powder to make the thikkadi spice mix.
• STEP 3.In a pressure cooker, heat oil and add chopped onions. Sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 5.Add chopped tomatoes and cook until they turn mushy.
• STEP 6.Add the mutton pieces and cook until they are browned.
• STEP 7.Add the thikkadi spice mix, turmeric powder, red chili powder, and salt. Mix well.
• STEP 8.Add water and pressure cook for about 4-5 whistles or until the mutton is tender.
• STEP 9.In a separate pan, heat oil and add mustard seeds, curry leaves, and dried red chilies for tempering.
• STEP 10.Pour the tempering over the curry and mix well.
• STEP 11.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose tender mutton for better taste and texture.
• You can add yogurt or coconut milk to the curry for a creamy texture.
• Adjust the spice levels according to your preference.

Storage and Serving

• Leftover mutton thikkadi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve mutton thikkadi with steamed rice or roti for a complete meal.