Dec 9, 2011

Mutton (Lamb) Pepper Fry & Mutton (Lamb) Soup Curry


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 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 ...