Ingredients:
Mutton - 3/4 kg
For Marination:
- Ginger- garlic paste- 1 tbsp.
- Green chilli - 1 tsp
- Curry leaves
- Salt - accordingly
For Masala:
- Large onion - 2 sliced
- Ginger- garlic paste- 1 tbsp.
- Clove - 2-3
- Cardamom - 3-4
- Cinnamon - 1 piece
- Tomato - 3, sliced
- Chilli powder - 1 tbsp
- Coriander powder - 1½ tbsp
- Turmeric powder - 1 tsp
- Garam masala - 2 tsp
- Salt
- Coconut Oil
- Ginger juliennes - 1 tbsp.
- Fried Coconut pieces - 2 tblsp
- Curry leaves-few
I
nstructions:
Marinate the cleaned mutton pieces with ingredients listed under marination (from ginger, garlic, green chilli, curry leaves & salt) and keep for half an hour.
Grind the small onions into smooth paste.
Heat oil in a pressure cooker & splutter whole masala (clove, cardamom & cinnamon). Add sliced onion & saute it.
Add ginger garlic paste & saute until raw smell goes off.. Add the shallots paste and saute for min.
Add sliced tomatoes and mix well. Cook till tomatoes become soft. When it turns brown, add Masala powders & stir.
Add marinated mutton & curry leaves. Mix well.Add ½ - 1 cup water & bring it to boil. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles.
Switch off the gas and keep the cooker closed for 10-15 mins, till the pressure drops.
Open the cooker and check the doneness of the mutton. If required, pressure cook again, till mutton is tender.If there is excess gravy, let it dry. Continue cooking till the mutton is coated nicely with the masala and gravy is dried.
Heat oil in a wide pan. To this add the ginger juliennes,dry coconut pieces and curry leaves. Saute for a min.
Add the above temporing to the gravy.Let it rest for sometime for the flavour to develop. Serve with Rice, Appam, Idiyappam etc;
RECEPIE SUMMARY:
Ingredients:
Mutton - 1kg cubes
For Marination:
- Ginger- garlic paste- 1 tbsp.
- Green chilli - 1 tsp
- Curry leaves
- Salt - accordingly
For Masala:
- Large onion - 2 sliced
- Ginger- garlic paste- 1 tbsp.
- Clove - 2-3
- Cardamom - 3-4
- Cinnamon - 1 piece
- Tomato - 3, sliced
- Chilli powder - 1 tbsp
- Coriander powder - 1½ tbsp
- Turmeric powder - 1 tsp
- Garam masala - 2 tsp
- Salt
- Coconut Oil
- Ginger juliennes - 1 tbsp.
- Fried Coconut pieces - 2 tblsp
- Curry leaves - few
Instructions:
- Marinate the cleaned mutton pieces with ingredients listed under marination (from ginger, garlic, green chilli, curry leaves & salt) and keep for half an hour.
- Heat oil in a pressure cooker & splutter whole masala (clove, cardamom & cinnamon). Add sliced onion & saute it. Add ginger & stir. When it turns brown, add Masala powders & stir. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add marinated mutton & curry leaves. Mix well.
- Add ½ - 1 cup water & bring it to boil. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles. Switch off the gas and keep the cooker closed for 10-15 mins, till the pressure drops.
- Open the cooker and check the doneness of the mutton. If required, pressure cook again, till mutton is tender.
- Heat oil in a wide pan. Transfer the mixture from the cooker and continue cooking. If there is excess gravy, let it dry. Continue cooking till the mutton is coated nicely with the masala and gravy is dried.
- Let it rest for sometime for the flavour to develop. Serve with Rice, Appam, Idiyappam etc;