Main ingredients: mutton and spices.

Preparation and cook time: 45 minutes.

Serves: 3-4.

CHETTINAD MUTTON ROAST

CHETTINAD MUTTON ROAST

INGREDIENTS:

  1. ½ kg mutton (cubed).
  2. 2-3 tbsp oil.
  3. 2 medium onions (chopped).
  4. 3-4 green chilies.
  5. Salt- to taste.
  6. 1 pinch turmeric powder.
  7. 1 tbsp coriander pwd.
  8. ½ tbsp chopped coriander leaves.
  9. 2 sprig curry leaves.

TO MASALA PASTE:

  1. 6-7 dry red chilies or according to your spice level.
  2. 2 Tbsp chopped coconut.
  3. 1 tbsp poppy seeds/khaskhas/ gasagasalu.
  4. 1 tsp fennel seeds/ somp/ sombhu/ sopu ginjalu.
  5. ¼ tsp pepper corns/ kali mirch/ miriyali/ milagu.
  6. 6- cloves/ loung/ lovangalu.
  7. 1” cinnamon stick/ dalchini/ dalchina chekka.

 

CHETTINAD MUTTON ROAST

CHETTINAD MUTTON ROAST

PREPARATION:

  • Grind the above mentioned masala ingredients with little water to a smooth paste.

METHOD:

  1. In a Pressure cooker, place the neatly washed mutton along with chopped onion, green chilies, salt, turmeric pwd, a cup of water and prepared masala paste and combine well.
  2. Pressure cook up to 3 whistles.
  3. Once the pressure releases, remove lid, simmer again on low flame until the water evaporates.
  4. Turn off flame and keep side.
  5. Heat oil in a frying pan on over low flame.  Add the cooked mutton mixture and stir fry for 7- 10 minutes.
  6. While frying, make sure the curry doesn’t  stick to the pan.
  7. When the curry starts turning to light brown hue, add curry leaves and chopped coriander leaves and saute for a few minutes.
CHETTINAD MUTTON ROAST

CHETTINAD MUTTON ROAST

serve hot with steamed rice.

SABITHA..

 

 

 

 

 

 

 

 

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