QUICK MUTTON FRY

IMG-20150719-WA0006For all the mutton lovers out there, hope you like this dish.

I’m vegetarian . I’ve no idea about taste and other finesse of cooking non veg. Pappu prepared the dish, clicked pic for this blog and shared the recipe too. Thanks Pappu 🙂

INGREDIENTS

Mutton – 500gms

Ginger garlic paste – 1/2 tsp

Red chilly powder (plain) – 1 TBsp

Coriander/Dhaniya powder – 1 and 1/2 TBsp

Tumeric powder – 1/4 tsp.

Garam masala powder – 1/2 tsp

Salt to taste.

Oil – 2TBsp

Water – 1/4th cup

METHOD

Pressure cook mutton along with all other ingredients listed except oil for 15-20 minutes. ( Cooking time varies with mutton; adjust cooking time accordingly)

Keep aside

Heat oil in a wok. Pour contents of the cooker and keep stirring till the gravy thickens to desired consistency.

Serve hot.

🙂

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MUTTON FRY

by Veena

Untitled

INGREDIENTS

Mutton 250gms

Onion – 2 nos

Ginger garlic paste –  2 tsp

Chilli powder – 2 tsp

Turmeric powder – 1/2 tsp

Garam masala – pinch

Pepper powder – 2 tsp

Green chilli – 2 nos

Sombu/Saunf – 1 tsp

Curry leaves

Oil

Salt to taste

Marinating:

Take a vessel add mutton, 1 spoon chilli powder, 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, salt and mix well. Leave it aside for 15 mins and add little water and pressure cook it. U can leave for 3 whistles.

METHOD

Take a pan/kadaai add oil, once oil is hot add sombu, curry leaves, green chilli, onions and fry till the onions are gold. Now add gingergarlic paste and fry till raw smell goes. Now add the spices chilli powder, garam masala and mix well, wait till the mixture is fully fried and lets oil on side. Now add the pressure cooked mutton to it and mix well. Leave it till gravy is fully dry. Once gravy is fully dry add pepper powder to it mix well and garnish with curry leaves and serve hot.

Enjoy with rassam rice, sambar, curd rice.