MUTTON GRAVY

To view the recipe in Tamil pls click HERE..
Hi All,

Today Iam with my favorite mutton recipe.I love mutton but I stayed away from mutton for past few years due to non-availability of good quality mutton and also diet issues.

Now I started following Paleo diet which encourages us to take meat so now I eat guilt free :).

This mutton gravy I got from my old Hostel chef Kala akka ( this is how we call her).She makes non-veg amazingly so after my marriage I use to call her often for recipes and this one recipe is my favorite.She cooks in simple way yet spicy and delicious..Iam dedicating this post to our dear Kala Akka...

The recipe is as below,

INGREDIENTS :

Mutton / Goat meat – 1/2 kg.

Onion – 2 nos ( big).

Tomatoes – 2 nos ( medium sized).

Curry leaves – few.

Turmeric powder – 1/4 tsp.

Coriander powder – 2 tsp.

Chilli powder – 2 tsp.

Chicken masala or mutton masala – 1 tsp.

Salt – as required.

Gingelly oil or coconut oil – 1 tsp.

TO GRIND :

Fennel – 1 tsp.

Cumin – 1 tsp.

Ginger – 1 “piece – 2 nos.

Garlic – 6 pods.

Cinnamon – 1” piece – 1 no.

Cloves – 4 nos.

Poppy seeds / khus khus – 1/2 tsp.

Coconut – 3 tsp ( grated).

NEED CLARIFICATION ABOUT MEASUREMENTS ? PLS CLICK.

METHOD :

Grind our grinding ingredients to fine paste with little water.
Chop onions and tomatoes to small pieces.
Heat oil in pressure cooker and add onions , curry leaves and fry till golden brown.
Add tomatoes and fry till mushy , followed by our spice powder – turmeric powder , chilli powder , coriander powder , chicken or mutton masala and saute for a minute till they mixes well.
Then add cleaned mutton pieces , salt and mix well for 5 mins in medium heat till it changes to pale colour.
Finally add ground masala ,give a quick mix , close the cooker and cook for 5 whistles or till mutton boils to soft and tender.
When steam subsides open the cooker and garnish with coriander leaves .

If gravy looks very watery , you can boil for 10 more mins till you reach required consistency.