I
kg Mutton; Chillie pwd 1 tbspn; Corriander pwd 2 tbspns; Turmeric pwd 1 tspn,
Salt to taste, 2 sprigs of curry leaves; Ginger Paste 1 tspn. Garlic paste 1
tspn.
For Seasoning:
1 tspn Mustard seeds; a sprig of curry leaves; 2 large Onions finely sliced; 4 green chillies - deseeded & cut lengthwise; 2" pc of ginger cut into matchstick size thin pcs. Oil 4-6 tbspns
Make a Powder of:
2 tbspns Pepper corns; 1 tbspn. Sombu - (broil the Sombu leave to cool add to the pepper corns & powder & keep)
For Garnish: Chopped Corriander leaves.
Wash Mutton pcs put in pressure cooker add ginger/garlic paste, Chillie pwd/Corriander pwd/Turmeric pwd/Curry Leaves & Salt to taste - cook for ½ an hour on low flame ( i.e. once the steam starts escaping nicely from the cooker, put the stopper, lower flame to min. & cook for ½ an hour) Remove from heat & leave to depressurize on its own. (If Mutton is tender then cook for 20 mins).
Take a Kadai (wok) add Oil when oil is hot add Mustard Seeds and Curry leaves once the mustard seeds crackle add the finely sliced Onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for 2 mins now add the cooked Mutton & the Soup - mix well & leave to cook till all the soup is absorbed & the fry is dry. Sprinkle with the Pepper/Sombu Powder - mix well & remove from heat - garnish with chopped coriander leaves - Serve hot.
For Seasoning:
1 tspn Mustard seeds; a sprig of curry leaves; 2 large Onions finely sliced; 4 green chillies - deseeded & cut lengthwise; 2" pc of ginger cut into matchstick size thin pcs. Oil 4-6 tbspns
Make a Powder of:
2 tbspns Pepper corns; 1 tbspn. Sombu - (broil the Sombu leave to cool add to the pepper corns & powder & keep)
For Garnish: Chopped Corriander leaves.
Wash Mutton pcs put in pressure cooker add ginger/garlic paste, Chillie pwd/Corriander pwd/Turmeric pwd/Curry Leaves & Salt to taste - cook for ½ an hour on low flame ( i.e. once the steam starts escaping nicely from the cooker, put the stopper, lower flame to min. & cook for ½ an hour) Remove from heat & leave to depressurize on its own. (If Mutton is tender then cook for 20 mins).
Take a Kadai (wok) add Oil when oil is hot add Mustard Seeds and Curry leaves once the mustard seeds crackle add the finely sliced Onions & fry till onions are brown add green chillies & ginger pcs & fry on low flame for 2 mins now add the cooked Mutton & the Soup - mix well & leave to cook till all the soup is absorbed & the fry is dry. Sprinkle with the Pepper/Sombu Powder - mix well & remove from heat - garnish with chopped coriander leaves - Serve hot.
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