A delicious mutton fry and soup curry, goes well with Rotis. Appam, KeralaParotta, Rice, Pulao .... Serves: 4 You will need For mutton: Wash and clean meat pieces well. Drain out water thoroughly. For the marinade: 500 g mutton (lamb) pieces, cut into 1 – inch size pieces 3 tablespoons (45 g) ginger - garlic paste 1 teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon pepper powder 1/2 teaspoon turmeric powder 1 teaspoon salt 1 teaspoon vinegar Mix mutton pieces with all the marinade ingredients and keep aside for 1 hour. In a pressure cooker, mix the marinated mutton pieces with 1 cup water (100 ml) and pressure cook for 30 minutes or until softens (reduce the heat after 3 rd whistle and cook on a low to medium heat for 25 minutes). Allow the cooker to cool naturally. Open the cooker (You may get 1 cup (100 – 125 ml) mutton stock. Reserve mutton stock / chaaru for another tasty dish). Carefully remove cooked mutton pieces.
Other ingredients for pepper fry:
1 tablespoon oil 3 onion (2 big onions or 3 medium size), finely sliced2 2 green chillies, slit lengthwise 6 - 8 spring curry leaves 1 teaspoon pepper powder ½ teaspoon red chilli powder Extra ½ teaspoon salt
Method
Heat oil in a pan. Add sliced onions and fry till golden brown and crisp. Add curry leaves and slit green chilli. Saute well for 2 - 3 minutes. Add pepper powder and red chilli powder. Stir well on a low heat for 2 – 3 minutes. Add cooked mutton pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes or until dries up / mutton pieces well coated with pepper powder and onions. Open the lid and stir well on a low heat for 5 - 7 minutes. Serve with Appam, Parotta, Rice .... For soup curry: Serves: 3 - 4 small size serving bowl
Ingredients
2 teaspoon oil 1 onion, finely sliced 3 curry leaves Reserves mutton stock (soup) 2 tablespoon extra water (30 ml) ¼ teaspoon salt (or to taste) Method Heat oil in a pan. Add sliced onions and fry till golden color. Add curry leaves and saute well for 2 minutes (If you need a spicy gravy, dilute 1/2 teaspoon red chilli powder 3/4 teaspoon coriander powder in 1 tablespoon water and stir well on a low heat for 2 minutes). Add reserved mutton stock / chaaru, salt to taste and extra 30 ml water. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens / golden brown in color and fragrant. This gravy is an excellent combination with Appam / Parotta ...
Mutton (Lamb ) Pepper Fry & Mutton (Lamb) Soup curry
A delicious mutton fry and soup curry, goes well with Rotis. Appam, Kerala Parotta, Rice, Pulao .... Serves: 4 You will need For mutton: Wash and clean meat pieces well. Drain out water thoroughly. For the marinade: 500 g mutton (lamb) pieces, cut into 1 – inch size pieces 3 tablespoons (45 g) ginger - garlic paste 1 teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon pepper powder 1/2 teaspoon turmeric powder 1 teaspoon salt 1 teaspoon vinegar Mix mutton pieces with all the marinade ingredients and keep aside for 1 hour. In a pressure cooker, mix the marinated mutton pieces with 1 cup water (100 ml) and pressure cook for 30 minutes or until softens (reduce the heat after 3 rd whistle and cook on a low to medium heat for 25 minutes). Allow the cooker to cool naturally. Open the cooker (You may get 1 cup (100 – 125 ml) mutton stock. Reserve mutton stock / chaaru for another tasty dish). Carefully remove cooked mutton pieces.Other ingredients for pepper fry:
1 tablespoon oil 3 onion (2 big onions or 3 medium size), finely sliced2 2 green chillies, slit lengthwise 6 - 8 spring curry leaves 1 teaspoon pepper powder ½ teaspoon red chilli powder Extra ½ teaspoon salt
Method
Heat oil in a pan. Add sliced onions and fry till golden brown and crisp. Add curry leaves and slit green chilli. Saute well for 2 - 3 minutes. Add pepper powder and red chilli powder. Stir well on a low heat for 2 – 3 minutes. Add cooked mutton pieces and adjust salt to taste. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes or until dries up / mutton pieces well coated with pepper powder and onions. Open the lid and stir well on a low heat for 5 - 7 minutes. Serve with Appam, Parotta, Rice .... For soup curry: Serves: 3 - 4 small size serving bowlIngredients
2 teaspoon oil 1 onion, finely sliced 3 curry leaves Reserves mutton stock (soup) 2 tablespoon extra water (30 ml) ¼ teaspoon salt (or to taste) Method Heat oil in a pan. Add sliced onions and fry till golden color. Add curry leaves and saute well for 2 minutes (If you need a spicy gravy, dilute 1/2 teaspoon red chilli powder 3/4 teaspoon coriander powder in 1 tablespoon water and stir well on a low heat for 2 minutes). Add reserved mutton stock / chaaru, salt to taste and extra 30 ml water. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens / golden brown in color and fragrant. This gravy is an excellent combination with Appam / Parotta ...