Mutton fry

De Swasthi's Recipes · 45 min

Ingredientes

Preparación

1. Make the meat masala (optional if using garam masala): on low heat, dry roast the coriander seeds, cinnamon, cloves, cardamom and dried red chilies until aromatic. Add fennel and cumin and roast about a minute more.
2. Add the coconut or poppy seeds, turn off the heat and stir until cool. Grind to a fine powder.
3. Wash the mutton well, drain completely, then mix in ginger garlic paste, turmeric, red chili powder, salt, meat masala (or garam masala), onions, and curd if using. Marinate for at least 3 to 4 hours in the fridge.
4. Pressure cooking: add ¼ cup water. In a pot: start with half a cup of water and add more hot water as needed.
5. Cook on low heat for 10 minutes, then on medium heat until the mutton is tender and fully cooked. In a pressure cooker, cook for 5 to 6 whistles.
6. Make sure the mutton is fully cooked before frying, otherwise it turns rubbery.
7. Heat a wide pan with oil or ghee. Add minced garlic (if using), green chilies and curry leaves, and sauté until the garlic is aromatic.
8. Add the black pepper and the remaining meat masala (or garam masala) and stir well. Add half first, taste, then add more if desired.
9. Immediately add the cooked mutton with the leftover stock, mix, and add salt if needed.
10. Cook on medium heat until all the stock evaporates and the masala coats the mutton. Turn off the heat a little early for more gravy.

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