This recipe is a very easy but tasty one. It is dry and goes well rotis. Being a dry meat recipe its spicier than other recipes. The dry spices and the coconut gives it a coastal taste though not specific. It's a good starter when made totally dry or a main course item when slightly moist. Do try it out!!
Preparation time: 15 minutes
Cooking time : 40 minutes
Ingredients :
Mutton : 500 gm [beef can also be used]
Curry leaves :1 sprig
For the spice powder:
Black pepper corns : 10-12
Bay leaf : 2
Fennel seeds : 1/2 tbsp
Fenugreek seeds : 1/2 tbsp
Cinnamon : 1'' stick
For broiling :
Coconut : 1/2 cup grated
Onions : 3, big coarsely chopped
For the seasoning :
Tomatoes : 2, small, finely chopped
Ginger garlic paste : 1 1/2 tbsp
Coriander powder : 1 tbsp
Cumin powder : 1 tbsp
Kashmiri red chilli powder: 1 tbsp
Green chilli : 2, slit
Mustard seeds : 1 tsp
Oil : 2 tbsp
Salt - to taste
Method :
1.Wash and drain the meat. Smear it with salt and keep aside.
2.In a blender blend all the spices ie. pepper corns, bay leaf, fennel seeds, fenugreek seeds and cinnamon stick to a fine powder.
3. In a flat bottomed pan broil the onions and coconut till you get the aroma of the coconut. Keep stirring to avoid getting stuck to the base or getting burnt. When done take off from fire and let it cool. then grind it to a smooth paste.
4. In a pressure cooker heat oil, add meat and stir fry them till brown. Add the mustard seeds. When they stop spluttering add the tomatoes, ginger garlic paste and green chillies and stir well.
5. Add the spice powders along with red chilli powder, cumin powder and coriander powder. Stir continously till the oil starts to rise from the sides.
6. Add a cup of water and stir it well and close the lid of the cooker and cook on high flame for 4 whistles and simmer and cook for 20-25 minutes.
7. When the pressure is totally released open the cooker if there is water put it back on the fire and cook on high flame till all the gravy is dry and the meat is well coated with the masala.
8. Transfer to a serving bowl and garnish with fried curry leaves. Serve hot with rice or rotis.
Preparation time: 15 minutes
Cooking time : 40 minutes
Ingredients :
Mutton : 500 gm [beef can also be used]
Curry leaves :1 sprig
For the spice powder:
Black pepper corns : 10-12
Bay leaf : 2
Fennel seeds : 1/2 tbsp
Fenugreek seeds : 1/2 tbsp
Cinnamon : 1'' stick
For broiling :
Coconut : 1/2 cup grated
Onions : 3, big coarsely chopped
For the seasoning :
Tomatoes : 2, small, finely chopped
Ginger garlic paste : 1 1/2 tbsp
Coriander powder : 1 tbsp
Cumin powder : 1 tbsp
Kashmiri red chilli powder: 1 tbsp
Green chilli : 2, slit
Mustard seeds : 1 tsp
Oil : 2 tbsp
Salt - to taste
Method :
1.Wash and drain the meat. Smear it with salt and keep aside.
2.In a blender blend all the spices ie. pepper corns, bay leaf, fennel seeds, fenugreek seeds and cinnamon stick to a fine powder.
3. In a flat bottomed pan broil the onions and coconut till you get the aroma of the coconut. Keep stirring to avoid getting stuck to the base or getting burnt. When done take off from fire and let it cool. then grind it to a smooth paste.
4. In a pressure cooker heat oil, add meat and stir fry them till brown. Add the mustard seeds. When they stop spluttering add the tomatoes, ginger garlic paste and green chillies and stir well.
5. Add the spice powders along with red chilli powder, cumin powder and coriander powder. Stir continously till the oil starts to rise from the sides.
6. Add a cup of water and stir it well and close the lid of the cooker and cook on high flame for 4 whistles and simmer and cook for 20-25 minutes.
7. When the pressure is totally released open the cooker if there is water put it back on the fire and cook on high flame till all the gravy is dry and the meat is well coated with the masala.
8. Transfer to a serving bowl and garnish with fried curry leaves. Serve hot with rice or rotis.
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