
Peppery Mutton Roast
Dish Type : Dessert
Ingredients
- Mutton pieces β Β½ kg
- Onion β 2 (sliced)
- DH Ginger Garlic Paste β 1Β½ tbsp
- DH Turmeric Powder β ΒΌ tsp
- DH Pepper Powder β 1 tbsp
- DH Chilli Powder β Β½ tsp
- DH Garam Masala Powder β ΒΎ tsp
- DH White Vinegar β 1 tsp
- Whole peppercorns β 1 tsp
- DH Fennel (saunf / perinjeerakam) β Β½ tsp
- Curry leaves β 2 sprigs
- Coriander leaves β 1 sprig
- Coconut oil β 3 tbsp
- Salt β to taste
Cook the mutton pieces with salt, a pinch of turmeric powder and half a spoon of vinegar. Heat oil in thick-bottomed pan. Splutter whole peppercorns and fennel seeds. Add curry leaves, onions and ginger-garlic paste. SautΓ© well. Add all the dry masala powders, vinegar, salt and mix well. Add the mutton pieces and fry for 2 minutes. Add one cup of water, reduce heat to minimum and let the gravy reduce till it coats the mutton pieces. Add chopped coriander leaves, half a teaspoon of coconut oil, close with a lid and keep aside for a few minutes. Serve hot with paratha/ chappathi/ appam.
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