Thursday, December 12, 2013

Mutton Dry Fry

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


Torviewtoronto said...

looks wonderful delicious flavours

Shabbu said...

Delicious mutton fry....

Sailaja Damodaran said...

My all time fav. mutton.