Mutton Pepper Fry
Ingredients
Boneless mutton cut into 1 inch pieces 500 grams
Black peppercorns crushed to taste
Turmeric powder 1/4 teaspoon
Ginger-garlic paste 1/2 tablespoon
Salt to taste
Oil 2 tablespoons
Medium onions sliced 2
Dried red chillies broken 2-3
Tamarind paste 1 tablespoon
Sugar a large pi
Fresh coriander leaves chopped 2 tablespoons
Fresh coconut scraped 1 tablespoon
Paste
Black peppercorns 8-10
Oil 2 tablespoons
Curry leaves 20-25
Caraway seeds (shahi jeera) 1 teaspoon
Star anise 1
Green cardamoms 3-4
Black cardamoms 1
Cinnamon 1/2 inches
Cloves 4-5
Coriander seeds 1 tablespoon
Ginger roughly chopped 1/2 inch
Garlic cloves chopped 4-5
Large onion sliced 1
Fresh coconut scraped 2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Method
Step 1
Heat 1½ cups water in a deep non-stick pan, add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock.
Step 2
To prepare the paste, heat oil in a non-stick pan, add 12-16 curry leaves, let them crackle and then drain into a bowl.
Step 3
Add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, cinnamon, cloves, coriander seeds, remaining curry leaves, ginger and garlic and sauté till fragrant. Add onion and coconut and sauté till coconut turns golden brown. Add turmeric powder and chilli powder and sauté for a minute. Remove from heat and set aside to cool on a plate.
Step 4
Heat oil in another deep non-stick pan. Add onions and red chillies and sauté till onion turns golden brown.
Step 5
Transfer the sautéed spice mixture into a blender jar and blend to a coarse paste. Add a little water and grind to a fine paste. Add this paste to the onions sautéing in the pan, mix and cook till the mixture dries up slightly.
Step 6
Drain the mutton pieces, reserve the stock and add only the mutton pieces to this pan and mix well. Add salt, crushed peppercorns, tamarind paste, sugar and coriander leaves and mix well.
Step 7
Add 1 cup reserved mutton stock, mix and bring to a boil. Let the mixture cook till the mutton pieces are tender. Add fried curry leaves and coconut, mix and cook for 1-2 minutes.
Step 8
Transfer into a serving bowl and serve hot.
Pic Courtesy: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes
Ingredients
Boneless mutton cut into 1 inch pieces 500 grams
Black peppercorns crushed to taste
Turmeric powder 1/4 teaspoon
Ginger-garlic paste 1/2 tablespoon
Salt to taste
Oil 2 tablespoons
Medium onions sliced 2
Dried red chillies broken 2-3
Tamarind paste 1 tablespoon
Sugar a large pi
Fresh coriander leaves chopped 2 tablespoons
Fresh coconut scraped 1 tablespoon
Paste
Black peppercorns 8-10
Oil 2 tablespoons
Curry leaves 20-25
Caraway seeds (shahi jeera) 1 teaspoon
Star anise 1
Green cardamoms 3-4
Black cardamoms 1
Cinnamon 1/2 inches
Cloves 4-5
Coriander seeds 1 tablespoon
Ginger roughly chopped 1/2 inch
Garlic cloves chopped 4-5
Large onion sliced 1
Fresh coconut scraped 2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Method
Step 1
Heat 1½ cups water in a deep non-stick pan, add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock.
Step 2
To prepare the paste, heat oil in a non-stick pan, add 12-16 curry leaves, let them crackle and then drain into a bowl.
Step 3
Add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, cinnamon, cloves, coriander seeds, remaining curry leaves, ginger and garlic and sauté till fragrant. Add onion and coconut and sauté till coconut turns golden brown. Add turmeric powder and chilli powder and sauté for a minute. Remove from heat and set aside to cool on a plate.
Step 4
Heat oil in another deep non-stick pan. Add onions and red chillies and sauté till onion turns golden brown.
Step 5
Transfer the sautéed spice mixture into a blender jar and blend to a coarse paste. Add a little water and grind to a fine paste. Add this paste to the onions sautéing in the pan, mix and cook till the mixture dries up slightly.
Step 6
Drain the mutton pieces, reserve the stock and add only the mutton pieces to this pan and mix well. Add salt, crushed peppercorns, tamarind paste, sugar and coriander leaves and mix well.
Step 7
Add 1 cup reserved mutton stock, mix and bring to a boil. Let the mixture cook till the mutton pieces are tender. Add fried curry leaves and coconut, mix and cook for 1-2 minutes.
Step 8
Transfer into a serving bowl and serve hot.
Pic Courtesy: Google
#babynutrition #snackrecipes #tiffinrecipes #instantrecipes
