Karnataka-Nepali Mutton Coconut Curry with Rice

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds, allowing them to sizzle for about 30 seconds until fragrant.

3.Add the finely chopped onions to the pot and sauté until they turn golden brown, about 8-10 minutes.

4.Stir in the minced garlic, ginger, and slit green chilies, cooking for an additional 2-3 minutes until aromatic.

5.Add the mutton chunks to the pot, stirring well to coat them in the onion mixture. Cook for about 5-7 minutes until the mutton is browned on all sides.

6.Sprinkle in the turmeric powder, coriander powder, and salt, mixing thoroughly to combine the spices with the meat.

7.Add the chopped tomatoes and continue to cook for another 5 minutes until the tomatoes soften and release their juices.

8.Pour in the coconut milk, stirring to incorporate all the ingredients. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let it cook for 1.5 to 2 hours, or until the mutton is tender and the flavors meld together. Stir occasionally and add water if the curry becomes too thick.

9.While the curry is simmering, bring 4 cups of water to a boil in a separate pot. Add the soaked and drained basmati rice along with a pinch of salt. Cook the rice uncovered for about 10-12 minutes until tender but still fluffy. Drain and let it sit covered for 5 minutes before fluffing with a fork.

10.Once the mutton is tender, stir in the garam masala and adjust the seasoning with salt and lemon juice if desired. Cook for an additional 5 minutes to enhance the flavors.

11.Serve the Karnataka-Nepali Mutton Coconut Curry hot, garnished with fresh cilantro leaves, alongside the fluffy basmati rice.