Classic potato and mutton fry is a very famous southindian style side dish served for sambar rice or rasam rice, biryani and roti. Across south there are many variations in the same recipe with grated coconut, cashews, coconut oil, sesame oil or prepared with just ghee. I've also simplified the recipe and just used store bought garam masala.
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Ingredients:
500 Grams Boneless Mutton
200 Grams Potatoes
1 Large Onion
3 Green Chilies
3 Dried Red Chilies
2 Tbsp Ginger Garlic Paste
2 1/2 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
2 Tbsp Coriander Powder
1 Tbsp Kitchen King or Garam Masala
1/2 Tbsp Pepper Powder
1 Tsp Cumin Seeds
5 Cloves
4 Cardamom Pods
2 Inch Sticks Cinnamon
1 Star Anise
3 Sprigs Curry Leaves
4 to 5 Tbsp Freshly Chopped Coriander
1/2 Lime
Salt as per taste
Oil as required...
Prep:
Peel, wash and cube the potatoes.
Separate only coriander leaves, wash and finely chop.
Peel, wash and finely chop onion.
Wash mutton twice, drain excess moisture using a colander.
Follow basics of indian cooking, prepare ginger and garlic paste.
Method:
Heat a pressure cooker/pressure pan on medium flame.
Add 1 tbsp oil allow to reach temperature. Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom, 1 star anise allow to splutter.
Add 1 tbsp ginger and garlic paste fry till raw flavor reduces. Add mutton along with chilly powder, turmeric powder and coriander powder fry the meat for 5 minutes on medium flame.
Keep stirring the meat until the meat starts to release moisture.
Add salt and 1 1/2 cups water stir and cover the meat. Cook the meat for 4 whistles on high or until the meat is tender.
Heat a wok on medium flame with 2 tbsp oil. Allow to reach temperature. Add the other half of the spices cumin, cloves, cinnamon and cardamom, allow to splutter.
Add 1 Tbsp ginger and garlic paste fry till raw flavor reduces. Add red chilies fry. Add finely chopped onions, curry leaves and slit green chilies fry till onions turn transparent.
Add the remaining coriander powder, chilly powder and turmeric powder to the onions and fry till raw flavor reduces.
Add the potatoes and fry till the edges turn brown and crispy. Add the cooked meat along with the broth to the potatoes, adjust salt and fry till the moisture reduces.
Sprinkle garam masala and pepper powder on the meat and dry roast until the oil separates. Garnish with freshly chopped coriander and lime juice and serve hot with rice or roti...Enjoy 😊
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