Ingredients:
Mutton - 250 grams
Onion - 1 large finely chopped
Mutton masala - 2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 teaspoon
Salt - as needed
Curry leaves - few
Coriander - few finely chopped
Sesame oil - 2 tablespoon
Fennel seeds - 1/4 teaspoon
Cloves - 3 or 4 nos
Cardamom - 3 nos
Cinnamon - a small stick
Ginger garlic paste - 1 teaspoon
I chopped the mutton pieces into small ones and pressure cooked them for at least 12 whistles. This makes them really tender and reduces the cooking process. That too when you are in a real hurry and wanna cook mutton quickly, this will come handy.
In a kadai warm up the sesame oil. I always prefer sesame oil over other oils while cooking mutton or chicken is that it tastes better with sesame oil than others. Also that is what I was taught by amma. Once the oil is warm enough add in the fennel seeds, cloves, cardamom and cinnamon stick. After a minute or so, add in the finely chopped onions along with curry leaves. I chopped the onions really thin so that it does not distinctly show up when the dish is done.
Saute the onions well till they are golden brown. Do not burn the onions though. Saute it on medium flame and not high. Once the onions are golden brown add in a teaspoon of ginger garlic paste. Saute this till the raw smell goes off. Now add in the cooked mutton pieces and try and coat the onions well over the every piece.
To this add in the mutton masala, chili powder, turmeric powder, pepper powder and salt. Toss the pieces around well so that each mutton piece gets coated with all the spices. Cover the kadai and leave the mutton to soak all the spices for about 5-10 minutes in low flame.
You may finally add the chopped coriander leaves once you see the oil separate from the mutton pieces. Take it off the heat and serve it with white rice or roti.
Mutton - 250 grams
Onion - 1 large finely chopped
Mutton masala - 2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1 teaspoon
Salt - as needed
Curry leaves - few
Coriander - few finely chopped
Sesame oil - 2 tablespoon
Fennel seeds - 1/4 teaspoon
Cloves - 3 or 4 nos
Cardamom - 3 nos
Cinnamon - a small stick
Ginger garlic paste - 1 teaspoon
I chopped the mutton pieces into small ones and pressure cooked them for at least 12 whistles. This makes them really tender and reduces the cooking process. That too when you are in a real hurry and wanna cook mutton quickly, this will come handy.
In a kadai warm up the sesame oil. I always prefer sesame oil over other oils while cooking mutton or chicken is that it tastes better with sesame oil than others. Also that is what I was taught by amma. Once the oil is warm enough add in the fennel seeds, cloves, cardamom and cinnamon stick. After a minute or so, add in the finely chopped onions along with curry leaves. I chopped the onions really thin so that it does not distinctly show up when the dish is done.
Saute the onions well till they are golden brown. Do not burn the onions though. Saute it on medium flame and not high. Once the onions are golden brown add in a teaspoon of ginger garlic paste. Saute this till the raw smell goes off. Now add in the cooked mutton pieces and try and coat the onions well over the every piece.
To this add in the mutton masala, chili powder, turmeric powder, pepper powder and salt. Toss the pieces around well so that each mutton piece gets coated with all the spices. Cover the kadai and leave the mutton to soak all the spices for about 5-10 minutes in low flame.
You may finally add the chopped coriander leaves once you see the oil separate from the mutton pieces. Take it off the heat and serve it with white rice or roti.
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