Mutton Chilly Masala
Tender pieces of mutton cooked low and slow with a generous blend of Kerala spices. The gravy thickens as the meat cooks, and the flavour deepens with every passing minute.
Ingredientsfor 4 servings
- 500 g Mutton
- 10 nos Green chillies
- Ginger garlic paste - 2 tsp
- 200 g Small onions (Kunjulli)
- 1 tsp Cumin seeds (Jeerakam)
- 1 tsp Pepper
- 1/2 cup Coconut milk
- 1/2 tsp Turmeric powder
- 1/2 cup Oil
- Salt, to taste
Preparation
Step 1
For preparing Mutton Chilly Masala, first Heat the oil in a pan and cook ginger-garlic paste.
Step 2
Add the washed mutton and fry them well.
Step 3
Add turmeric powder and salt and take it off the heat.
Step 4
Prepare a paste of small onions, cumin seeds, green chilly and pepper.
Step 5
Heat the oil in a separate pan and add the onion paste and fry well.
Step 6
Add the boiled meat to the above mixture and cook well in a pressure cooker until done.
Step 7
When cooked, add the coconut milk. When it starts to boil, take it off the heat.
Step 8
Mutton Chilly Masala with its Flavor and aroma is ready.
Tip
Low and slow is the only way with mutton. Rushing the cooking gives you tough, chewy meat instead of fork-tender pieces.
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