Mutton Pirattal
Ingredients
500 gm mutton, diced into bite-sized
pieces
8 cloves garlic and thumb-sized ginger, pounded
together 3 tbsp curry powder
2 tsp salt
2 tbsp oil
25 small red onions or 2 large onions, chopped
2 green
chillies
1 tsp fenugreek seeds
I sprig curry leaves
1/2 cup water
21/2 cups thick coconut milk
2 tsp
roasted spices curry powder:
1/2 tsp fennel seeds
small piece cinnamon
3 cloves
2 cardamom pods
juice of _ lemon/lime
Method
1. Marinade meat with ginger and garlic,
curry powder and salt for 15-20 minutes.
2. Heat oil and
add chopped onion, green chillies, fenugreek seeds and curry
leaves.
3. Cook till onions turn golden brown.
4. Add
meat and stir well.
5. Add water and allow meat to cook.
6. Add coconut milk. Stir till well cooked.
7. Add ground
spice curry powder, once meat is dry.
roast and grind
together
8. Stir well and remove from stove.
9. When
cool add lemon or lime juice.
Mutton Fry - Iraichi Poriyal
Ingredients
500 gm lean mutton (or lamb)
1 tsp
grated ginger
1 dessertspoon chilli powder 1/2 tsp turmeric powder
1
dessertspoon ghee
1 cup coconut milk
25 rose onions,
sliced thin
1 tsp salt
1 tsp fennel seed powder
Method
1. Cut meat into small cubes.
Marinade with ginger. chilli and turmeric powders.
2.
Heat ghee. Add mutton.
3. Fry to seal the meat.
4. Add
enough coconut milk to be just below the level of meat.
5. Mix well and cook meat till tender.
6. Add sliced
onions and salt.
7. Turn over continuously. As coconut
milk turns to oil, onions will cook in it.
8. After all
the liquid is absorbed, fry till oil oozes out.
9. Add
fennel seed powder. Mix well and remove.
Variation
Follow steps 1-7. Then deep-fry meat
pieces for a crisper finish.
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