Thani Naadan Mutton Mappas or Mutton Pappas
Red chili powder
Thick coconut milk
Thin coconut milk
Red Chili (Whole)
Wash and clean the mutton pieces and keep it aside.
Heat coconut oil in an earthen pot (manchatti). You may use pressure cooker too.
Add cloves, cinnamon and cardamom pods, and saute for a minute.
Next add the chopped onions and saute until they turn light brown in color.
Then add the chopped ginger, garlic, curry leaves and green chilies, and saute until the raw smell goes off.
Next add turmeric powder, red chili powder and coriander powder, and saute until the raw smell goes off.
Then add the chopped tomatoes and saute until they turn soft.
Now add the cleaned mutton pieces.
Add salt as required and mix well.
Saute the mutton pieces in the masala for about 5-8 minutes.
Next add 1 cup water and allow to cook covered, until 80% cooked. Add little more water if required. (If using pressure cooker, cook for 10 minutes).
Once done, add the diced potatoes and mix.
Cook for another 10-12 minutes in the pot or 5 minutes in pressure cooker.
Once done, add the thin coconut milk and boil for about 5 minutes.
Next add the thick coconut milk and just warm it. Do not boil.
Switch the flame off.
For seasoning, take coconut oil in another pan.
Splutter mustard seeds.
Then add the sliced shallots and saute until they turn light brown in color.
Next add the curry leaves and red chili whole.
Saute for a few seconds.
Add this seasoning to the Mappas prepared.
Serve hot with appam, idiyappam or rice.