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 ...
yummy yummy...
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