Karnataka Mutton Saagu with Roasted Coconut
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Ingredients
- 700 g goat or mutton, bone-in pieces
- 2 onion, finely sliced
- 40 g desiccated coconut
- 4 dried red chillies
- 15 g fresh ginger
- 5 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tbsp ground coriander
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 33.6 g
- Carbohydrate
- 9 g
- of which sugars
- 5.1 g
- Fat
- 28.4 g
- of which saturates
- 17.6 g
- Fibre
- 3.7 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the desiccated coconut, dried red chillies and ground coriander for 3 minutes until golden, then blitz with a splash of water to a paste.
- 2
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Add the mutton and ground turmeric, and cook for 5 minutes, turning to seal.
- 5
Stir in the coconut paste and enough water to just cover, cover and simmer for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Uncover and simmer for 5-10 minutes more to thicken the sauce if needed.
- 7
Serve hot with rice.
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