Here goes the weekend special..Mutton Chops. My Husband's favourite!!!
Ingredients:
Mutton (with bones) : 3/4 kg (cut into large cubes)
Onion : 2 (medium)(thinly sliced)
Garlic : 4-5 cloves (crushed)
Ginger : 1" piece (crushed)
Red Chili Powder : 1 tbsp or to your spice level
Whole Pepper Powder : 1 1/2 tbsp or to your spice level
Turmeric powder : 1/4 tsp
Lemon juice : 1 tbsp
Curry Leaves : 1 sprig
Coconut oil or Cooking oil : 1 1/2 tbsp (Preferably coconut oil)
Hot Water : 1/2 - 1 cup
Salt to taste
To roast and grind the Spice Powder:
Fennel seeds : 1 tsp
Cumin seeds : 1/2
Star anise: 1
Cardamom Pods : 4
Cinnamon : 1/2" stick
Bay Leaves : 1
Preparation:
Wash and cut mutton in to large cubes, and place in a pressure cooker. Add 1/2 cup of hot water and salt to taste and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch off the flame and let it cool naturally. In a small frying pan lightly roast all the ingredients listed " To roast and grind the spice powder" and powder it using a mortar and pestle or your smar jar of mixie.
Heat 2 tbsp of oil and add half of the grounded spice powder (leaving half behind for final sprinkling) and saute for a minute. Do not burn the spice, stir continously to avoid burning.). Add few curry leaves and the onions till it turns to translucent and brown in color.Add the crushed ginger paste and garlic paste and sauté for a few minutes.Mix chili powder, pepper powder and turmeric powder with a tbsp of water to make a paste. Add this paste to the pan and saute for a few minutes till the whole mixture turns to dark brown colour.
Remove the cooked mutton pieces with a slotted spoon and add to the pan. Reserve the stock.Mix well and keep sauteing till the mutton pieces are well coated with masala and becomes dry and change the color to light blackish/dark brown.Pour the reserved stock (or add water if not enough stock) into the pan and mix well. When the gravy starts to thicken, add the remaning curry leaves, the rest of grounded spice powder and stir well . Continue cooking for another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated with the remaining gravy.Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.
Awaiting your Comments..
Nitha
Ingredients:
Mutton (with bones) : 3/4 kg (cut into large cubes)
Onion : 2 (medium)(thinly sliced)
Garlic : 4-5 cloves (crushed)
Ginger : 1" piece (crushed)
Red Chili Powder : 1 tbsp or to your spice level
Whole Pepper Powder : 1 1/2 tbsp or to your spice level
Turmeric powder : 1/4 tsp
Lemon juice : 1 tbsp
Curry Leaves : 1 sprig
Coconut oil or Cooking oil : 1 1/2 tbsp (Preferably coconut oil)
Hot Water : 1/2 - 1 cup
Salt to taste
To roast and grind the Spice Powder:
Fennel seeds : 1 tsp
Cumin seeds : 1/2
Star anise: 1
Cardamom Pods : 4
Cinnamon : 1/2" stick
Bay Leaves : 1
Preparation:
Wash and cut mutton in to large cubes, and place in a pressure cooker. Add 1/2 cup of hot water and salt to taste and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch off the flame and let it cool naturally. In a small frying pan lightly roast all the ingredients listed " To roast and grind the spice powder" and powder it using a mortar and pestle or your smar jar of mixie.
Heat 2 tbsp of oil and add half of the grounded spice powder (leaving half behind for final sprinkling) and saute for a minute. Do not burn the spice, stir continously to avoid burning.). Add few curry leaves and the onions till it turns to translucent and brown in color.Add the crushed ginger paste and garlic paste and sauté for a few minutes.Mix chili powder, pepper powder and turmeric powder with a tbsp of water to make a paste. Add this paste to the pan and saute for a few minutes till the whole mixture turns to dark brown colour.
Remove the cooked mutton pieces with a slotted spoon and add to the pan. Reserve the stock.Mix well and keep sauteing till the mutton pieces are well coated with masala and becomes dry and change the color to light blackish/dark brown.Pour the reserved stock (or add water if not enough stock) into the pan and mix well. When the gravy starts to thicken, add the remaning curry leaves, the rest of grounded spice powder and stir well . Continue cooking for another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated with the remaining gravy.Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.
Awaiting your Comments..
Nitha
