Technoparktoday.com>> Let’s try Mutton curry this weekend.
Mutton – ½ kg (diced)
Shallots/ Cheriyaulli – 300 gm / ( 2 cup sliced)
Tomato – 1
Ginger garlic paste – 1 tsp
Water – 1 cup
Ginger garlic paste(Injiveluthulli paste) – 1tsp
Corainder powder – 1 tbs
Redchilly powder – 1 tsp
Turmeric powder – ¼ tsp
Pepper powder – 1 tsp
Salt – to taste
Poppy seeds / Cuscous – 1 tbs
Cinnamon stick – ¼ inch stick
Cardamom – 2
Fennel/ Perumjeerakam – ½ tsp
Pepper / Kurumulaku – ½ tsp
Star anise/ Thakolam – 1
Marinate the mutton with ingredients listed under ‘ To marinate’ and keep it aside.
In a wok/ Cheena chatty add coconut oil and sauté the sliced shallots until soft and light brown.
Add ginger garlic paste and sauté for a minute.
Add chopped tomatoes and cook until tomatoes are soft.
Transfer this masala into a pressure cooker, add the marinated mutton, curry leaves and add water. Pressure cook for 4-5 whistles or until done.
Open the lid of the cooker when pressure goes off .
Meanwhile powder the indredients listed under ‘ to powder’ and add this to the mutton curry.
Turn on the flame again and bring the curry to boil for 3-4 minutes and turn off the flame.
Vineetha Susheeb is a food blogger (Ruchi) and an amateur food photographer with great passion for cooking, baking and cake decoration. Vineetha hails from Kannur, Kerala and is currently living in London with her husband and 5-year old son.