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PrintMUTTON PORIYAL
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds are brown.
- Add the onions, garlic, ginger and tomatoes with the turmeric powder. Sauté till the onions turn translucent.
- Add the meat and stir-fry for 5-7 minutes or until the meat is well coated with spices and begins to turn pink.
- Mix in the remaining spice powders. Stir and mix the spices well into the meat. Adjust seasoning with salt. Stir-fry for two more minutes.
- Add 2 cups of water and simmer over low-medium heat.
- Cover and cook for about 30-35 minutes, stirring till the meat turns tender.
- Grind the coconut-chili powder ingredients and add to pan. Stir-fry till the gravy thickens. Serve hot.
INGREDIENTS
- 500 grams boneless mutton, cut into serving pieces, discard the fat, rinsed and drained
- 6 garlic cloves, halved
- 1 tablespoon minced fresh ginger
- 60 grams chopped tomatoes
- 60 grams finely chopped onions
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Red chili powder, to taste
- ½ teaspoon black pepper and cumin powder
- Salt, to taste
Tempering
- 1 tablespoon ghee
- 1 tablespoon Cooking oil
- Few curry leaves
- 1 bay leaf
- 3-4 cinnamon sticks
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- Coconut-chili powder
- 1 tablespoon shredded desiccated coconut
- 2 dried red chilies
- ½ teaspoon fennel seeds
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