Shallot Mutton

I thought of this recipe as I wanted to cook mutton with shallots. Compared to onions,shallots have a much milder and sweeter flavour, so substituting them with onions will not give the same result.

Preparation time: 15 minutes +30 minutes marination

Cooking time: 45 minutes

Ingredients:

Mutton -1kg, cut into medium size pieces

Ginger -2'' piece

Garlic - 3, chopped

Onions-3, chopped

Green chilli - 3 chopped

Fennel seeds -1/2 tsp

Cumin seeds - 2 tsp

Coriander seeds - 4tbsp

Peppercorns- 1 tbsp

Tomato - 2, big, chopped

Coriander leaves - 4 tbsp, chopped

Shallots -30-35

Curry leaves - 3 sprigs

Dried red chilli -2

Turmeric- 1 tbsp

Salt - to taste

Oil - 4-6 tbsp

Potatoes - 4, boiled and quartered

For Seasoning:

Oil - 4tbsp,

Mustard seeds -1 tsp

Dried red chilli -2-3, chopped

Shallots -10-15, chopped

Curry leaves - 1 tsp

Method:

1. Heat oil in a kadai. Add coriander seeds, cumin seeds, fennel seeds, pepper corns, curry leaves and red chillies. Saute for a minute or two.

2. Add the onions, shallots, ginger, garlic, green chillies and turmeric. Saute till the onions and shallots turn slightly brown in colour.

3. Add the tomatoes and saute till they become soft and the masala mixture darkens in colour (Refer the pic above). Take off from heat.

4. When the mixture cools, grind to a fine paste. Add this masala to mutton pieces along with salt. Leave it to marinate for 30 minutes.

5. In a pressure cooker, heat oil. Add the mustard seeds. when they start to splutter, add the curry leaves and chopped dried red chillies. 

6. Next, add the chopped shallots and saute till they turn brown.

7. Now, transfer the marinated mutton along with the masala into the pressure cooker. Stir and mix well. Add water to cover the meat. Stir again and cover the lid.

8. Cook on medium fire for 4-5 whistles and then on slow fire for 20 minutes. 

9. Afer the pressure is fully released, open the lid and add the previously boiled potatoes. Cook for 2-3 minutes. Remove from heat.

10. Garnish with fried curry leaves. Serve hot with rice or chapatis.