Erachi Porichathu Recipe

By | Published | Mutton and Lamb | No Comment

Mutton – 250 gms, boneless
Aniseed – 10 gms
Garlic Pod – 1
Salt to taste
Turmeric Powder – a pinch
Red Chilli Powder – 2 tsp
Water – 2 cups
Oil for frying

1. Grind the aniseed, garlic and salt to a smooth paste.
2. Marinate the mutton with the paste for half an hour.
3. Keep aside.
4. In a non stick pan, cook the mutton, turmeric and red chilli powder on a slow fire for 45 minutes or till the water is completely absorbed and the mutton is tender.
5. Keep aside.
6. Heat the oil in the kadai.
7. Deep fry the mutton till golden brown.
8. Serve hot.

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