1/2kgMutton, cut into medium size cubesmeasured after cleaning
2tspKashmiri chilli powder
1/4 - 1/2tspTurmeric powder
1/2tspWhole black peppercorns
1small - mediumOnionsliced
2.5tsp, eachCrushed ginger & garlic
1/3cupCoconut bits (thengakothu)
5-6Small/pearl onion sliced
1 .5 tbsp + 1 tspCoconut oil
Grind together Kashmiri chilli powder, coriander powder, turmeric powder, peppercorns, cumin & fennel seeds, cardamom, cloves and cinnamon with 1/2 tbsp vinegar and 1.5 - 2 tbsp water to an almost smooth paste (it can be a bit coarse also)
Marinate the cleaned mutton pieces with the above paste and salt for half an hour.
Heat 1.5 tbsp oil (you can add more if you like) in a pressure cooker. Add sliced onion and pearl onions. Cook till it caramelises.
Add crushed ginger and garlic, cook for 3-4 mins or till the raw smell goes.
Add marinated mutton and coconut bits, mix well and cook on low flame for 3-4 mins. Add 1/2 - 3/4 cup hot water. Bring it to boil.
Pressure cook the mutton till it's done (refer notes).
Heat 1 tsp oil in a wide pan. Crackle mustard seeds. Add curry leaves and sliced pearl onion. Fry it till it browns.
Add cooked mutton along with the gravy (if there is any). Mix well and cook on lowest flame till the gravy is dried and mutton pieces are coated well with masala.
Pressure cooking the mutton - Pressure cook on full flame till the first whistle comes. After that reduce the flame to low -medium and cook for another 10-12 whistles. Let the pressure drop naturally. Open the cooker and check whether the mutton is done. The cooking time or the number of whistles vary depending on the mutton you use.If you like your mutton to be charred a little, continue to cook on the lowest flame for 8-10 mins.If you prefer it with a little gravy, reduce the cooking time after pressure cooking.You can use Chicken instead of mutton and follow the recipe. However, I don't recommend pressure cooking the chicken.
This Mutton Fry was printed from https://mariasmenu.com/favourites/mutton-fry.
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