In the seven years of my marriage, no dish has enchanted me as much as this mutton delicacy prepared by my mother-in-law. Prepared with raw bananas and coconut milk (and no oil or onions!), this mutton preparation was a common sight in Dawoodi Bohra households in Mombasa, where my mother-in-law’s grandmother lived after marriage. It tastes delicious when served with rice cooked in coconut milk or khameer roti. I wholly recommend preparing this curry a day before serving. It catches on the flavours!
Ingredients
- For the Marination
- 250 gms Mutton Pieces
- 1.5 Tbsp Ginger Garlic Paste
- 1/2 Tsp Green Chilli Paste, Or as Desired
- 1 ¼ Tsp Coriander-Cumin Powder
- Salt, To Taste
- For the Curry
- 4 Raw Green Bananas, Deskinned and Chopped Into 1” Pieces
- 3 Cups Water
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Cumin-Coriander Powder
- 1/2 Litre Thin Coconut Milk (Maggi India Coconut Milk Powder)
- Red Chilli Powder, If Desired
- Salt, To Taste
Preparation
Prep: 10 minutes
Cooking: 40 minutes
- Marinate the mutton with all ingredients listed under ‘for marination’. Mix well and keep aside for ½ hour.
- Transfer mutton to a pressure cooker, add enough water to cover all pieces and cook for 7-8 whistles or until mutton is well-cooked.
- Heat a large wok/kadhai. Add bananas, water, turmeric powder, coriander-cumin powder, red chilli powder if using and salt. Cook covered until bananas are soft.
- Remove 13-15 banana pieces and set aside. Transfer the rest of the pieces to a blender and using a little coconut milk, blend to a smooth paste.
- Transfer the banana paste back to the wok; add the remaining pieces of banana, the mutton along with the stock and the remaining coconut milk. Stir well. Adjust salt and spices and bring to a boil.
- Simmer on a low flame for 10 minutes or until you see a creamy layer on top. Serve hot.
