Bangalore based Tamils are know for their mutton recipes this is my family favourite recipe we normally prepare this juicy and spicy treat during monsoons some treats are meant to be served during chill rainy days...
Demo Video Recipe...
1 Kilo Mutton
3 to 4 Medium Onions finely chopped
1 Tbsp Peppercorns
3 Tbsp Chilly Powder
2 Tbsp Garam Masala
1 1/2 Tbsp Coriander Powder
1 Tbsp Turmeric Powder
11/2 Tbsp Ginger Garlic Paste
4 Green Chillies Chopped
Few pieces fresh Coconut
Lime juice Mint and Coriander for garnish
2 Tbsp Oil
2 Tbsp Ghee
Salt as per taste
- On a medium flame add 1 tbsp ghee to the ghee add 3 to 4 tbsp chopped onion and fry a bit add pepper corn to the onions and fry till light brown in colour add coconut to the onion a fry a bit remove from flame allow to cool a bit.
- Add this onion mixture to a mixer jar add tad bit of water and grind to a smooth paste reserve this paste can be prepared a head of time and preserved in air tight container and chilled.
- Heat a pressure cooker on medium high flame with one tbsp of oil add the washed and drained meat fry a bit add 1 tbsp of ginger garlic paste 2 tbsp of chilly powder 1/2 tsp of coriander 1 tbsp garam masala powder fry the meat add 2 cups water and salt as per taste bring to a boil and place the lid with whistle allow the meat to cook upto 4 whistles or until well done.
- Heat a kadai on medium high flame with 2 tbsp oil and 2 tbsp ghee add 2 sprigs of curry leaves and fry a bit add the remainder chopped onion and ginger garlic paste fry till light pink in colour add the remainder masalas chilly powder, turmeric powder, coriander powder and garam masala fry till oil separates add the onion paste to this masala and 1/3 cup water and cook till oil separates add the cooked meat to this masala and allow till the masala reduces add chopped coriander and lime juice toss a bit and serve hot with steam cooked rice....enjoy...:)
Few tips to follow: If there is more moisture content in the meat after pressure cooking place the cooker on high flame with out lid allow the moisture to reduce a bit before adding to the masala and frying...