3/4 kilo of mutton
4 Onions, medium sized
1 tsp ginger paste
1/2 tsp garlic paste
4 Kashmiri chillies, deseeded
2 sticks Cinnamon
6 Cloves
2 - 3 green cardamoms
2 black cardamoms
1 tsp whole pepper
2 green chillies
1 dst sp Poppy seeds .
8- 10 Cashewnuts
1/2 - 1 cup thick curds
1/4 tsp Turmeric powder
Salt to taste
Oil or ghee
How to prepare Chettinad Recipe of Mutton Varuval / Mutton fry
Clean and cut the mutton in to small pieces and keep aside.
Chop two onions fine and chop the other two roughly.
Chop ginger, garlic and soak poppy seeds in a little warm water for about 15 minutes.
Grind ginger, garlic, roughly chopped onions, kashmiri chillies, green chillies, pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till they are smooth.
Heat ghee or oil in a pressure cooker. Add finely chopped onions and fry till they get transparent.
Add the cleaned and chopped mutton pieces and fry over medium fire till the meat gets brown.
Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry.
Add salt and beaten curd, along with 2 cups of water.
Pressure cook for 20 minutes or till mutton gets tender and te gravy thick.
If you like you can dry the gravy over high heat after you remove the weight.
Garnish with chopped coriander leaves. Serve hot with rotis or rice.
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