Mutton Dry Fry

Ingredients

Mutton: 700gms

Garlic: 5cloves

Ginger: 1” piece

Green Chilli: 3+3

Pepper corns: 1tsp or as per taste

Cumin seeds/Jeerakam: ½ tsp

Fenugreek seed/Uluva: 1tbsp

Onion: 2

Curry leaves: few

Turmeric powder: 1tsp

Coriander powder: 1 tsp.

Garam Masala: ¼ tsp

Salt: needed

Coconut oil: 1tbsp+ 3tbsp

Lemon Juice: 1tbsp

Method Of Preparation

Wash and drain the mutton pieces.

Grind garlic, ginger, 3green chilli, pepper corns and cumin seeds. Keep aside.

In a pan add the mutton pieces, grinded paste, fenugreek seeds, curry leaves, turmeric powder, coriander powder, garam masala and salt.

Add 1tbsp coconut oil to it and mix well with hand

Pour little water and keep on flame.

When boils lower the flame and keep closed with a lid.

When mutton gets cooked and gravy becomes thick switch off the flame or pressure cook it for 4 whistles. Make sure the mutton doesn’t get over cooked.

Heat a wide frying pan, add coconut oil to it.

Add in chopped onion to it.

When onion gets slight transparent add the cooked mutton with the gravy.

Stir well and put in low flame and stir in between.

When the gravy gets well coated with the mutton pieces add in lemon juice, curry leaves and green chilli.

Stir well and put in low flame till you get the mutton dry.

Switch off the flame and serve hot with chappathi/rice.

Note: If you don't like the taste of fenugreek seeds you can avoid that step