This is a lip smacking dish! Very simple but full of flavor. This dish is apparently my grandmother's specialty, I don't remember though. I tried to re create her dish to the best of my ability.
This tastes absolutely wonderful! We only had a simple rice and rasam but this side dish, really lifted it up to a totally different level. A simple lazy lunch became a delicious lip smacking event!
This is extremely spicy, do adjust the spice level according to your preference.
Ingredients
To Marinate
To Temper
Method
1. Marinate the mutton pieces with ginger garlic paste, garam masala powder, turmeric powder, curd, pepper and salt for at least 2 hours.
2. Pressure cook the marinated meat with 1/2 cup of water for 6-7 whistles. Do not add too much water since this is a dry dish.
3. Check if the mutton is cooked well otherwise pressure cook again.
4. In a pan add oil. Wait for it to heat up. Add the cinnamon stick, bay leaf, cloves and fennel seeds.
5. Add the small onions, curry leaves and green chillies and saute until the onions change color.
6. Once the onions are cooked, add the cooked mutton pieces. (if there is some water remaining, make sure you saute the mutton pieces until the water dries up)
7. Add the cumin powder and red chilli powder. Check for salt. Add more if needed.
8. Close the lid and cook for 5-10 minutes, saute every few minutes until the meat is well cooked along with the spices and is totally dry.
Goes well with plain rice.
Notes
1. The measurements given here, make this dish extremely spicy. Do adjust to your preference.
Until next time,
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This tastes absolutely wonderful! We only had a simple rice and rasam but this side dish, really lifted it up to a totally different level. A simple lazy lunch became a delicious lip smacking event!
This is extremely spicy, do adjust the spice level according to your preference.
Ingredients
- Mutton - 1/2 kg
- Small onions - 1 Cup
- Cumin powder - 2 tsp
- Red chilli powder - 2 tsp
- Green Chilli - 2
- Curry leaves - few
To Marinate
- Ginger garlic paste - 1 tbsp
- Garam masala powder - 1 tbsp
- Turmeric powder - 1/4 tsp
- Curd - 1 tbsp
- Pepper powder - 1 tbsp
- Salt - to taste
To Temper
- Oil - 2 tbsp
- Cinnamon stick - 1
- Bay leaf - 1
- Cloves - 3
- Fennel seeds - 1/4 tsp
Method
1. Marinate the mutton pieces with ginger garlic paste, garam masala powder, turmeric powder, curd, pepper and salt for at least 2 hours.
2. Pressure cook the marinated meat with 1/2 cup of water for 6-7 whistles. Do not add too much water since this is a dry dish.
3. Check if the mutton is cooked well otherwise pressure cook again.
4. In a pan add oil. Wait for it to heat up. Add the cinnamon stick, bay leaf, cloves and fennel seeds.
5. Add the small onions, curry leaves and green chillies and saute until the onions change color.
6. Once the onions are cooked, add the cooked mutton pieces. (if there is some water remaining, make sure you saute the mutton pieces until the water dries up)
7. Add the cumin powder and red chilli powder. Check for salt. Add more if needed.
8. Close the lid and cook for 5-10 minutes, saute every few minutes until the meat is well cooked along with the spices and is totally dry.
Goes well with plain rice.
Notes
1. The measurements given here, make this dish extremely spicy. Do adjust to your preference.
Until next time,
nice and yummy!!!
ReplyDeleteThank you!
DeleteVery inviting and delicious mutton pepper fry :) drooling here !!
ReplyDeleteThank you!
DeleteSo tempting and inviting mutton dry fry. Mindblowing....
ReplyDeleteayyooo... adipoliyayitundu... yum...
ReplyDeleteadipoli. nice colour.
ReplyDeleteOn-going event: South Indian cooking
very nice beulah :)
ReplyDelete