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Friday, 20 September 2013

Mutton Pepper Fry...real food!!

Mutton Pepper Frythis post is for someone who thinks that I eat way too much chicken and not enough real food!!
  

Mutton Pepper Fry

Ingredients:

  • Mutton/Goat Meat or Lamb, boneless and cut into small pieces, 500 gm
  • Coriander powder, 3 tsp
  • Chili powder, 1 tsp
  • Turmeric powder, ½   tsp
  • Salt, to taste
  • Water, about 2 ½ cups
  • Onions, sliced finely, 3
  • Garlic, sliced finely, 4-5 cloves
  • Curry leaves, a handful
  • Black peppercorns, coarsely crushed, 1- 1 ½ tbsp
  • Oil, 2 tbsp


For the spice mix:

  • Green cardamoms, 4
  • Cloves, 4
  • Cinnamon, 1” stick



Instructions:


Wash and clean the mutton.  Boil till tender with coriander powder, chili powder, turmeric powder and salt – about 15-20 minutes. You should be left with about ¼ cup liquid to be used later.

While the mutton is cooking, light dry roast and then finely grind the green cardamoms, cloves and cinnamon. Keep aside.

Heat oil in a wok/kadhai or a pan.
Add in the onions and let them fry till they start turning golden brown.

Add in the garlic, curry leaves and fry for a couple of minutes till garlic gets soft.

Now add in the crushed peppercorns and the mutton with the liquid. Sauté for 2-3 minutes over low heat.

Add in the spice powder, mix and let meat cook for a further 4-5 minutes until all the water dries up and meat is browned.

Check and adjust for seasoning. Done!


Option: you can add in some tomatoes. Increase the oil by 1 tbsp.  Use 2 finely diced onions and when they soft, add in 3 finely chopped tomatoes. Let the tomatoes go mushy and release oil before adding mutton. This will give you nice smooth thick gravy.

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