Friday, December 12, 2014

Spicy Andhra Mutton Gravy

Source: Cooking book

Goat/Lamb Meat - 1lb
Onion - 2  nos
Tomato - 1 large
Ginger garlic paste - 2tbs
Coconut grated - 1/4 cup
Cilantro - few
Curry leaves - 1 twig
Green chilli - 3 nos
Turmeric powder - 1/4 tsp
Coriander powder -   1/2 tsp
Cumin - 1/4 tsp
Fennel - 1 tsp
Black pepper - 1tsp
Red chilli - 5 to 6 nos
Cardamom - 3
bay leaves - 2
Cinnamon stick - 2
Cloves - 3
Salt to taste
Oil as required

Pressure cook mutton with turmeric powder,  salt and water. Separate the mutton pieces and stock and keep aside.
Heat a pan and dry roast (Cumin, fennel, cardamom, cinnamon stick, bay leaves, black pepper, cloves, red chilli) and grind to fine powder and keep aside.
Heat oil in the same pan  add some chopped onions and saute till it turns translucent, switch off the heat and allow it to cool. Grind the sauteed  onion along with the ground spice powder, grated coconut, cilantro and coriander powder to form a smooth paste.
Heat oil in a pan and saute the remaining onion till it turns translucent.Now add the ginger garlic paste, green chilli  and saute for few minutes, then add chopped tomato,curry leaves turmeric powder saute for few minutes. Add the cooked meat pieces, mix well  cover with lid and cook on low heat for approx 5 minutes, now add the ground masala paste and cook until oil separates.  Remove from heat and garnish with some chopped cilantro. Serve with Naan, Roti, Parotta.

1 comment:

nikhil said...

your goat meat is the best mama