Manappadu is a fishing town in the deep south of Tamil Nadu with a predominantly Catholic population. My husband’s friend, Rex Rodrigo, hails from Manappadu and his grandfather started Thomas Rodrigo & Sons in Chennai to provide worship supplies for the Catholic community here and in Sri Lanka. When I got married, Rex invited us to his house for dinner, and his wife Germaine had prepared this fabulous mutton curry. I was stunned and delighted by its heavenly flavour and immediately got the recipe from her. It has been with me for 50 years and I have tried the same with beef, but I was not satisfied and prefer the mutton flavour.
The procedure that Germaine gave me was developed before the advent of the pressure cooker into Tamil homes. The original recipe was very complex and laborious. I have extensively reworked the procedure and made it extremely simple and easy to prepare, which is helped by the fact that the masala does not require tempering. I have also added marrow bones to enhance the rich mutton flavour.
Mutton gives 18.5g of protein per 100g and 13.3g of fat for the same quantity. Coconut milk provides 430 Calories per 100g and a whopping 41g of fat per 100g. This curry is divinely delicious and easy to make, but it is a very high fat, high energy, and high protein preparation. Serve in small quantities – if you have iron self control 😀
- ½ kg Mutton, cut into cubes
- ¼ kg Lamb Marrow Bones
- 2 Green Chillies, diced
- 1 large Onion, diced
- 2 large Potatoes
- 10-12 Garlic Cloves, diced
- 3 cm Ginger, grated
- 3 tsp Red Chilli Powder
- 3 tsp Cumin Powder
- 2 tsp Sombu (Aniseed) Powder
- ¼ tsp Turmeric Powder
- 3 T Vinegar
- 1 C thick Coconut Milk
- 3 tsp Salt
- Pare the potatoes and cut into 3 cm cubes.
- Mix the mutton and marrow bones with the red chilli, cumin, sombu and turmeric powders, onion, garlic, ginger, green chillies, and salt.
- Place the mutton mixture and the potatoes in a pressure cooker. Add 2 cups of water and pressure cook for 20 minutes.
- When the cooker has cooled, add the coconut milk and vinegar. Adjust salt.
- Bring to boil. Lower heat and simmer for a minute.
- Serve hot with plain rice or chappatis.
- I use Kashmiri chilli powder for its mild flavour and glorious red colour. If you are using any other variety, use only half the amount.
- I buy coconut milk powder and reconstitute it to arrive at coconut milk. I mix 4 tablespoons of coconut milk powder in 1 cup of warm water to get 1 cup of thick coconut milk.