Ingredients
The following ingredients have 4 Servings
- Mutton - 1 kg (app. 2 lb)
- Red Chili Powder - 2 tbsp
- Turmeric Powder - 1/2 tsp
- Garam Masala Powder - 1 tsp
- Fennel seeds - 1 tbsp
- Garlic - 10 to 15 cloves
- Ginger - 1" piece
- Green chilies - 2
- Salt - to taste
- Curry leaves - 2-3 springs
- Oil - 4 tbsp
- Lemon juice - 1 tbsp
- Water - 1/4 cup
- Fresh Curry Leaves, Green chilies - for garnish
Instruction
- Wash the mutton pieces well. Coarsely crush the garlic, ginger, green chilies and fennel seeds.
- Add salt, lemon juice, coarsely crushed paste, turmeric powder, red chili powder, garam masala powder and turmeric powder to this mutton.
- Rub with your hands over all the pieces. Those who prefer extra spicy can add some black pepper powder also.
- Take this mutton in a pressure cooker with just 1/4 cup water. Mutton willcook in its own juices but if you are scared like me, add just 1/4 cup of water and not any more.
- Cook for 5-7 whistles or until it becomes tender.
- You can reserve the stock for making soup or rasam. However, I like to switch on the cooker again and cook it without lid until all the moisture is absorbed. This intensifies the flavours of the mutton.
- Heat oil in a heavy bottomed frying pan. Add some curry leaves and the cooked mutton pieces. Add it along with all the spices.
- Fry the mutton pieces till it turns deep brown colour and crispy.
- Garnish with fried curry leaves, slit green chilies and lemon wedges.
