500 gm mutton, diced into bite-sized
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
1 tsp fenugreek seeds
I sprig curry leaves
1/2 cup water
21/2 cups thick coconut milk
roasted spices curry powder:
1/2 tsp fennel seeds
small piece cinnamon
2 cardamom pods
juice of _ lemon/lime
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
3. Cook till onions turn golden brown.
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
8. Stir well and remove from stove.
cool add lemon or lime juice.
Mutton Fry - Iraichi Poriyal
500 gm lean mutton (or lamb)
1 dessertspoon chilli powder 1/2 tsp turmeric powder
1 cup coconut milk
25 rose onions,
1 tsp salt
1 tsp fennel seed powder
1. Cut meat into small cubes.
Marinade with ginger. chilli and turmeric powders.
Heat ghee. Add mutton.
3. Fry to seal the meat.
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.
fennel seed powder. Mix well and remove.
Follow steps 1-7. Then deep-fry meat
pieces for a crisper finish.