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Tuesday, 5 September 2017

MUTTON IN KERALA SPICE GRAVY

INGREDIENTS

1. Mutton cut into 1/2 inch pieces

2. Oil 5 tablespoons

3. Green cardamoms 6

4. Cloves 8-10

5. Bay leaves 2

6. Cinnamon 1 inch piece

7. Onions sliced 5 medium

8. Ginger-Garlic paste 4 tablespoons

9. Turmeric powder 1 teaspoon

10. Red chilli powder 2 teaspoons

11. Salt to taste

12. Coriander powder 2 teaspoons

13. Tomato puree 6 tablespoons

14. Green chilli slit 1

15. Garam masala powder 1 teaspoon

16. Black peppercorns crushes 1 teaspoon

17. Fresh coriander leaves chopped 1 tablespoon

18. Fresh coriander leaves 1 tablespoon

METHOD OF PREPARATION

1. Heat oil in a pressure cooker, add green cardamoms, cloves, bay leaves and cinnamon and sauté for half a minute.

2. Add onions and sauté till golden brown.

3. Add ginger-garlic paste and sauté for two minutes.

4. Add mutton and sauté on high heat for five minutes.

5. Add turmeric powder, red chilli powder, salt and coriander powder and cook for two minutes, stirring continuously.Add tomato puree and green chilli and stir.

6. Add six to seven cups water and bring to a boil. Close the lid and cook under pressure until the pressure is released five to six times (5-6 whistles).

7. Open the lid when the pressure is reduced completely. Add garam masala powder, crushed peppercorns, coriander leaves and cook for a few minutes or till most of the water is absorbed.

8. Serve hot with fried rice or rotis.

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