Ingredients –
For Pressure cooking
a) Chopped Mutton (Goat meat) preferably with tender bones– 2 LB
b) Green Chilly – 6 nos slit lengthwise
c) Savala (Big Onion) – 1 medium sized cut long
d) Garlic – 10 cloves (cut into 2 or 3 lengthwise)
e) Ginger – 1 tsp chopped
f) Turmeric powder – 1 tsp
g) Salt – To taste
h) Water – 1 cup
For Shallow fry
a) Shallots – 3 medium sized cut lengthwise
b) Green Chilly – 6 nos slit lengthwise
c) Thenga kothu (Coconut slices) – 1/4 cup
d) Curry leaves – 2 springs
e) Chilly powder – 1 tsp ( This is spicy, adjust according to taste)
f) Coriander powder – 1 tsp
g) Oil – About 3 tsp
For freshly ground Masala
a) Fennel seeds (Perum jeerakam) – 1.5 tsp
b) Cardamom– 4 nos
c) Pepper corns – 1 tsp
d) Cinnamon stick – One 2 inch piece
Preparation –
1. Pressure cook the ingredients mentioned for pressure cooking for about 6-8 whistles.
2. Drain extra broth from the meat aside. This has lots of fat and it is of course very tasty if you want to add this to the final preparation
3. Grind the spices mentioned under ‘for freshly ground masala’ in a blender.( This need not be finely ground. )
4. Shallow fry shallots in oil add green chilly, thenga kothu until shallots turns slightly golden brown.
5. Add Chilly powder, coriander powder and freshly ground masala prepared as in step #3
6. Roast for 2-3 minutes till the fine aroma of spices comes out.
7. Add 1 spring of curry leaves
8. Add pressure cooked items from step #1 into this.
9. Keep the flame low and slow cook this with stirring frequently to avoid burning or sticking to the bottom of the pan.
10. You can add some of the broth from step #2 if you want.
11. Continue the slow cooking until mutton is semi dry.
12. Switch off the flame and add one spring of curry leaves
13. Set aside and let it cool
14. It is now ready to eat. Goes well with almost anything – Appam, puttu, chappathi, porotta…
15. The spice level for this preparation is slightly high; adjust according to your taste. Tastes better the next day
For Pressure cooking
a) Chopped Mutton (Goat meat) preferably with tender bones– 2 LB
b) Green Chilly – 6 nos slit lengthwise
c) Savala (Big Onion) – 1 medium sized cut long
d) Garlic – 10 cloves (cut into 2 or 3 lengthwise)
e) Ginger – 1 tsp chopped
f) Turmeric powder – 1 tsp
g) Salt – To taste
h) Water – 1 cup
For Shallow fry
a) Shallots – 3 medium sized cut lengthwise
b) Green Chilly – 6 nos slit lengthwise
c) Thenga kothu (Coconut slices) – 1/4 cup
d) Curry leaves – 2 springs
e) Chilly powder – 1 tsp ( This is spicy, adjust according to taste)
f) Coriander powder – 1 tsp
g) Oil – About 3 tsp
For freshly ground Masala
a) Fennel seeds (Perum jeerakam) – 1.5 tsp
b) Cardamom– 4 nos
c) Pepper corns – 1 tsp
d) Cinnamon stick – One 2 inch piece
Preparation –
1. Pressure cook the ingredients mentioned for pressure cooking for about 6-8 whistles.
2. Drain extra broth from the meat aside. This has lots of fat and it is of course very tasty if you want to add this to the final preparation
3. Grind the spices mentioned under ‘for freshly ground masala’ in a blender.( This need not be finely ground. )
4. Shallow fry shallots in oil add green chilly, thenga kothu until shallots turns slightly golden brown.
5. Add Chilly powder, coriander powder and freshly ground masala prepared as in step #3
6. Roast for 2-3 minutes till the fine aroma of spices comes out.
7. Add 1 spring of curry leaves
8. Add pressure cooked items from step #1 into this.
9. Keep the flame low and slow cook this with stirring frequently to avoid burning or sticking to the bottom of the pan.
10. You can add some of the broth from step #2 if you want.
11. Continue the slow cooking until mutton is semi dry.
12. Switch off the flame and add one spring of curry leaves
13. Set aside and let it cool
14. It is now ready to eat. Goes well with almost anything – Appam, puttu, chappathi, porotta…
15. The spice level for this preparation is slightly high; adjust according to your taste. Tastes better the next day
looks very nice...
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