Wishing you all a very happy and blessed Easter!
Ingredients
To pressure-cook
1. Mutton – 1 kg, cut into small pieces
Ginger-garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Garam masala powder – 1 tsp
Curry leaves – A few
Salt – As required
Pearl onions, sliced – 8 – 10
Water – 2 tbsp
Other ingredients
2. Coconut oil – 2 – 3 tbsp
3. Mustard seeds – 3/4 tsp
Dry red chilly – 1, broken
Coconut slices – 1/4 cup
4. Wholes spices – cloves – 6, cardamom – 1, slightly crushed whole pepper corns – 1/4 tsp, fennel seeds – 1/4 tsp, bay leaf – 1, cinnamon stick – 1/2 inch
5. Onion – 1.5 medium, thinly sliced (Around 2 – 2.5 cups)
Green chilly – 1, slit
Ginger-garlic paste – 2 tsp
Curry leaves – 1 sprig
6. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1 tbsp
Coriander powder – 1 tbsp
Garam masala powder – 2 tsp
7. Tomato – 1 medium-large, thinly sliced
8. Coconut milk, medium-thick – 3/4 cup
9. Salt – To taste
Method
1. Marinate mutton pieces with the remaining ingredients numbered 1 (except pearl onions and water) for 2 hrs or or for a minimum of 1/2 hour. Transfer this to a pressure-cooker and add sliced pearl onions and 2 tbsp water. Mix well and pressure-cook for 3 – 4 whistles.
2. Heat coconut oil in a heavy-bottomed pan at medium heat. Splutter mustard seeds and fry dry red chilies and sliced coconut. Add the whole spices and saute until fragrant or for a few seconds.
3. Next add sliced onion, green chilly, ginger-garlic paste and curry leaves. Saute until onion turns light golden. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until their raw smell is gone. Add sliced tomato and pressure-cooked mutton along with the gravy. Mix well and cook until the gravy is thick. Now add the coconut milk. Continue cooking for another 15 – 20 minutes, stirring in between, until the mutton is roasted well. Serve hot with chapathi / rice.
i tried it … thankyou for another winner , Maya!
You’re welcome, nita!
Is this same as mutton ularthiyathu