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Wednesday, March 12, 2014

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Chettinad Mutton Masala Chettinad Lamb Curry



Hello all, two days back i got settled in my new home. I love the neighborhood. Since its heavily snowing here i am not able to get out frequently. Still my kitchen is half set and i am preparing simple meals. 
For now i am posting my drafted recipes. And once my kitchen is fully done i will start posting full fledged recipes.


Ingredients for Mutton Masala
Mutton pieces-3/4kg
Onions big (finely chopped)-3
Tomatoes big (finely chopped)-2
Ginger and Garlic paste-2tbsp
Kashmiri Red chilli paste or chilly powder-1tbsp
Pepper powder-2tbsp
Turmeric powder-1/2tsp
Coriander powder-2tbsp
Sombu/ Fennel powder-1tbsp
Salt and oil as required
Coriander and mint leaves-1cup
For tempering
Cardamon-2
Cloves-4
Cinnamon-2"
Star anise-1
Bay leaf-1
Grind following to smooth paste
Cashew nuts-10
Coconut shredded-4tbsp
Poppy seeds-1tbsp
Method
Pressure cook the mutton with 1/4tsp turmeric and 1 tbsp ginger and garlic paste until tender. In a large wok heat enough oil and add the tempering ingredients. When the aroma rises and the chopped onions and rest of ginger and garlic paste. Saute until the raw smell of ginger and garlic leaves. Now add the chopped tomatoes, red chilli paste, pepper powder, turmeric powder, coriander powder and fennel powder. Stir fry until the tomatoes and masala powders are cooked. Add the ground coconut paste and cooked mutton (along with its juice). Season with enough salt. Since juice of mutton is added the mixture will be thin, rise the flame and cook the meat until semi dry. Finally add the chopped mint and coriander leaves. Mix well and serve hot with Roti or Ghee rice.  
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