Thanks to her friends Mom, our little madam is busy these days trying her hand at Stitching. I must remember to thank her friends Mom for coming out with such a brilliant idea to keep the girls engaged. Her friend K, is a year older than her and they are always together during the weekends. If I remember correctly, this is the first summer they are at home. Normally she leaves to her granny’s place for Summer. Konda somehow forgot to discuss her birthday. She normally takes toffees to her school friends during April. This is the first year we completely forgot about it! When I remembered, I was feeling so awful. It was almost like my lil one has grown out of her childhood. Of course not, atleast I hope so!
Mutton – 250 gms
Onions – 1 medium
Green Chillies – 2 medium
Curry leaves 5-6
Ginger Garlic paste – 1 tsp
Turmeric powder a pinch
Chili powder – 1 tsp
Coriander powder – 1 tsp
Cashewnut powder – 1/2 tsp (opt)
Crushed peppercorns – 2 tsp
Garam Masala – 1/4 tsp
Salt to taste
Oil – 2 tsp
Method to prepare:
Wash Mutton and chop into medium sized chunks.
Pressure cook the mutton with 1/4 tsp of ginger garlic paste, a pinch of salt, turmeric powder along with 1 cup of water. Pressure cook till the mutton is well cooked and tender. Drain the stock from the mutton.
Heat a pan with oil, sauté chopped onions, green chillies, curry leaves, then add the remaining ginger garlic paste, Fry for 2 0 3 mins, till everything gets done.
Remove the lid and sauté well. By now the spices are well coated. Sprinkle in freshly ground peppercorns. Mix well. It gets done in 5 mins time after adding the peppercorns.
Note: I used the stock from this cooked mutton to the rice. You can make soup with it. Peppercorns have to be freshly ground and it should be coarse, not too fine not too coarse.
The taste of the fresh pepper along with curry leaves gives a heady taste!
Hope you make this and enjoy!