Mutton Kori Rotti
Mutton Kori Rotti is a traditional dish from the Mangalurean Catholic Cuisine, known for its rich and flavorful taste. This dish is a perfect blend of tender mutton cooked in a spicy coconut-based gravy, served with crispy rice rotti.
Ingredients
- 500g mutton, cut into pieces
- 2 onions, finely chopped
- 1 tomato, chopped
- 1/2 cup grated coconut
- 4-5 dried red chilies
- 1-inch ginger, chopped
- 4-5 garlic cloves
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin seeds
- 1-inch cinnamon stick
- 4-5 cloves
- 2-3 cardamom pods
- Salt to taste
- 2 tbsp oil
- 6-8 rice rottis
Instructions
- In a blender, grind the grated coconut, dried red chilies, ginger, and garlic to a fine paste with some water.
- Heat oil in a large pot and add the cumin seeds, cinnamon, cloves, and cardamom. Sauté until fragrant.
- Add the chopped onions and sauté until golden brown.
- Add the ground coconut paste and cook for a few minutes.
- Add the turmeric powder, coriander powder, and salt. Mix well.
- Add the chopped tomatoes and cook until they turn soft.
- Add the mutton pieces and mix well to coat with the masala.
- Pour in enough water to cover the mutton and bring to a boil. Reduce the heat, cover, and simmer for about 45-50 minutes or until the mutton is tender.
- Serve the Mutton Kori Rotti hot with crispy rice rottis.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Blender Serving bowls
Tools
Knife Cutting board Cooking spoon
Serving suggestions
Serving Suggestion: Mutton Kori Rotti pairs well with a side of cucumber and onion salad.
Tips & tricks
Tip: Adjust the spiciness of the dish by adding or reducing the number of dried red chilies according to your preference.
Cost
$20