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Ingredients
1#
Mutton boneless - 350 gms
Chilli powder - 1 tsp
Coriander powder -1 tsp
Turmeric powder - 1/4 tsp
Salt - 1 tsp
2#
Coconut gratings - 3 tsp
Fennel seeds - 1 tsp
Cashew - 5 nos
3#
Small Onion finely chopped - 1 cup
Tomato finely chopped - 1/2 cup
Giner garlic paste - 1 tsp
Fennel seeds - 1/4 tsp
Cinamon - 1 stick
Clove - 4 nos
Cardamom - 2 nos
Curry leaf - 15 leaves
Corriander leaf - 2 strings
Lemon juice - 1 tsp
Oil - 7 tsp
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Preparation Method
Wash and cut mutton into small pieces, about a inch squares. Mix 2 tsp of oil and mix all the ingredients in 1#. Marinate for 30 min.
Grind the listing in 2# into a fine paste and keep aside.
Heat oil in a pressure cooker. reduce the heat to medium and add cinamon, clove, cardamom and fennel seeds when they turn brown add curry leaves, onion, tomato, corriander leaves, ginger garlic paste and stir well for 2 min. Now add the marinated mutton and half a cup of water. Stir well, when it boils, put on the lid, after 5 min adjust the heat to low, pressure cook for 2 whistles and turn off the heat. When pressure is gone open the lid, turn on the flame to high, add the coconut paste and stir well for 2 min. Reduce the heat to medium and cook uncovered for 10 min. Stir often or else the mutton may get burn, when it comes to a thick gravy consistency switch off the heat, add the lemon juice, stir well and serve.
Other names/spelling variations: Chettinad style Mutton fry, Aattu kari varuval - Chettinad style,
Aadu is goat in Tamil language. Mutton is made from goat meat, which is Aattu Kari.
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