|Mutton Pepper Roast|
Mutton – 250 gms
Oil – 2 tsp
Fennel seeds – 1/4 tsp
Cardamon – 2
Cloves – 2
Cinnamon – 1
Onions – 3/4 cup
Ginger Garlic paste – 1/4 tsp
Turmeric powder – 1/2 tsp
Rock salt to taste
Mint leaves / pudina – handful
Tomato – 1 small
Coriander powder – 1 tsp
Chili powder – 1 tsp
Water – 1 cup
Coconut paste – 1/2 cup
Fresh Pepper powder – 2 tsp
Ghee – 1 tsp
Wash and cut the mutton into smaller pieces, let it drain in the colander.
Heat a kadai with oil. Add all the whole spices like the fennel seeds, cardamon, cloves and cinnamon. Saute well.
Then add the ginger garlic paste and cook till the raw smell leaves.
Next add finely chopped onions. Saute till the onions colour changes.
Now add the drained mutton pieces, saute on high flame till the water starts coming out. Add the mint leaves and cook on high. Add turmeric powder and continue cooking.
Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.
Make sure the water is all evaporated. Saute well.
Now add a cup of water or just enough to cover the mutton. Transfer to pressure cooker and cook for 3 whistles or till done.
Once the pressure falls down, remove the lid and add the coconut paste.
Bring to boil and simmer till all the water evaporates. This may take about 5 – 7 mins on high. Make sure you keep stirring.
When the water is completely gone, add freshly ground pepper powder, and ghee. Combine everything well.
Finally garnish with coriander leaves.
|Mutton Sukka Varuval|
Sending this to Usha’s Red Meat Feast event
Other Mutton Recipes