Erachi Ularthiyathu

Clean and wash mutton

Marinate mutton with 1 sprig curry leaves, ginger garlic paste, salt, spice powders, vinegar, minced shallots. Keep it aside for 2 hours

Pressure cook mutton with 1/4 cup water for 3-4 whistles or until done. Do not over cook

Allow steam to vent naturally. Open lid and keep it aside

Heat 2.5 tbsp coconut oil in earthen vessel. Splutter mustard seeds

Add coconut bits and saute for a minute

Add ginger garlic, green chillies, onion/shallots, curry leaves and saute until onions are medium brown

Add cooked mutton with water and mix well. add 1/2 tsp pepper and mix. adjust seasonings if required

Lower the heat and cook until gravy is saucy

Drizzle 1 tbsp coconut oil and roast mutton until its dark brown and still succulent

Allow to sit for 10-15 minutes before serving

Serve hot with Malabar parotta or fried rice