Sunday, 30 October 2011

Chettinad Mutton Gravy

1/2kg Mutton pieces with bones
20nos Shallots (chopped)
2nos Tomatoes(chopped)
10nos Garlic pods
1tbsp Ginger garlic paste
1tbsp Coriander powder
1tbsp Lemon juice
1/2tsp Turmeric powder
2tbsp Coriander leaves (for garnishing)

For Fresh Masala:

2tbsp Coriander seeds
8nos Dry red chillies
1tsp Fennel seeds
1no Cinnamon stick
2nos Cloves
2nos Cardamom seeds

For Coconut Paste:

1/4cup Coconut (grated)
1tsp Poppy seeds
1tsp Fennel seeds

For Seasoning:

2nos Cinnamon sticks
2nos Cloves
2nos Cardamoms
1tsp Fennel seeds
2nos Bay leaves
Curry leaves

Heat a cooker and add enough oil, fry all the ingredients from the list 'for seasoning', meanwhile dry roast all the ingredients for 'masala' and grind as fine paste with enough water..once the whole spices get ftried add the ginger garlic paste and stir for few add the chopped onions, garlic, tomatoes one by one and saute until the veggies get cooked..Add the mutton pieces with turmeric powder to the cooked and saute for few minutes until the mutton pieces release some water..add the freshly grounded paste and coriander powder, mix everything well..add enough water and pressure cook the meat for three whistles..put off the stove..Grind the ingredients given for making the coconut paste and keep aside..

Once the pressure get released,open the cooker and add the grinded coconut paste, cook for few minutes, add enough water for the gravy, or coriander powder in case the gravy looks watery and cook for few minutes, finally put off the stove and add the lemon juice..Garnish the gravy with coriander leaves.

(By :Majid Hussain)

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