Ingredients:
Mutton – 1/2 kg, boneless
Onions – 1/2 cup, finely chopped
Garlic – 6 cloves, halved
Fresh Ginger – 1 tblsp minced
Tomatoes – 1/2 cup, chopped
Turmeric Powder e- 1/2 tsp
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1 tsp
Black Pepper – 1/4 tsp
Cumin Powder – 1/4 tsp
Salt – 1 tsp

For the Tempering:
Oil – 3 tblsp
Bay Leaf – 1
Cinnamon Sticks – 3 one inch sticks
Curry Leaves – 3
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp

For the Coconut Chilli Powder:
Desiccated Coconut – 1 tblsp, flaked
Dried Red Chillies – 2
Fennel Seeds – 1/2 tsp

Method:
1. Cut the meat into small pieces.
2. Remove and discard all fat.
3. Rinse the meat under cold water several times.
4. Drain and set aside.
5. For the tempering, put the oil in a frying pan over medium heat.
6. When the oil is hot add the bay leaf, cinnamon and curry leaves.
7. After a few seconds, add cumin and fennel seeds.
8. Fry till the seeds are golden.
9. Immediately add the onions, garlic, ginger and tomatoes.
10. Stir and add turmeric powder.
11. Saute till the onions are translucent.
12. Raise heat to medium-high.
13. Add the meat and stir-fry for 5 minutes till it is well coated with spices and begins to turn pink.
14. Mix in the remaining spice powders.
15. Stir and mix the spices well into the meat.
16. Add salt.
17. Stir-fry for another couple of minutes.
18. Add 2 cups of water and simmer over low-medium heat.
19. Cover and cook for about 45 minutes, stirring often, till the meat is tender.
20. If the gravy becomes too thick or if the meat is not yet tender, add 1/4 cup of water or more as required.
21. Grind the coconut-chilli powder ingredients to a fine consistency and add to pan.
22. Mix well.
23. Stir-fry over medium-high heat, till the gravy thickens.
24. Serve hot.

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