MUTTON CHUKKA VARUVAL This pan-roasted mutton fry is made by cooking tender goat meat in caramelized onions, ginger, garlic and other spices. The meat is done when it is dark, There are no tomatoes or yogurt involved.I love this mutton fry with some plain rice and sambar or curd and rasam rice. It goes equally well with flatbreads of any kind.
PREP TIME- 15 MINS
cOOKING TIME- 45 MINS
TOTAL TIME - 1 HOUR
author- aharika deepak
cuisine- indian
servings- 4
PREPARATION
Take a cooker and place on a stove. Add Mutton into it and also add turmeric powder, salt and green chilli and half a cup of water.
close the cooker and leave for about 4 whistle.
Now the mutton is 90% cooked. Seperate water from mutton and keep them aside.
Take a pan, add all the dry ingredients given under TO GRIND and saute them in low flame for about 3-4 mintes. Grind them into a fine paste.
In the same pan, add 4-5 tbs of oil
Add Chopped onions and curry leaves into it and saute well till golden brown.
Now, add Ginger and Garlic paste into it and saute well till the raw smell vanishes.
Then, add the grinded masala paste and saute it for 2-3 minutes.
Now, add half of the water that is seperated from cooked mutton and saute well.
Then , add cooked mutton and saute well until the mutton gets mixed with the masala.
Add the balance water and mix the gravy well.
Add salt as per the taste (Note: already we have added the salt while cooking mutton)
Close the pan and cook for 5 to 10 minutes in low flame.
Open the pan, Mutton has turned to be a dried chukka
Garnish with corriander leaves
Serve hot with rice or roti.
Posts
0 comments:
Post a Comment