Ingredients:
Mutton 1/4 kg
Red chilly 3
Curry leaves 10
Cumin seeds 1 tsp
Gin.gar.paste 1 tsp
Mutton stock 1 cup
Gingelly oil 3 tsp
Salt for taste
Curry leaves and coriander leaves for garnishing.
Fry and powder:
Cumin seeds 1/2 tsp
Black pepper 1/2 tsp
Fennel seeds 1/2 tsp
Coriander powder 1 tsp
Chilly powder 3/4 tsp
Method:
Pressure cook the mutton with 2 cups of water for 4 to 5 whistles.(90% cooked).
Separate the mutton pieces, and save the mutton stock .
In the pan, fry cumin seeds, pepper, fennel seeds for 30 seconds, add coriander powder fry for another 30 seconds, switch off the flame, add chilly powder ,mix it ,let it cool down.
Powder the all the items and keep aside, Masala powder is ready.
In the pan, pour oil ,add red chilly ,cumin seeds ,curry leaves and fry it.
Add mutton pieces, ginger garlic paste ,salt mix it well.
Add masala powder ,mix it well.
Add mutton stock and cover cook for 5 to 10 mins.
Now mutton is dry and masala coated well to mutton.
Switch off the flame, garnish with curry leaves and coriander leaves.
Chettinad Mutton Fry is ready to serve with rice.
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