Mutton Stew - Kerala Style (Version 1)

Ingredients:
Mutton - 1 kg
Onion - 3 large
Ginger - a small piece - finely chopped
Garlic - 6 flakes chopped nicely
Green Chili - 4 slit lengthwise
Potato - 2
Carrot -1
Curry leaves - few
Coconut milk - 1 cup
Cinnamon - 2 sticks
Cardamom - 4 nos
Cloves - 2 nos
Bay leaves - 2
Fennel - 1 tsp
Coriander powder - 2 tbs
Pepper - 2 tsp (i used whole pepper)
Salt to taste
Oil

Preparation:

Wash the mutton pieces thoroughly and pressure cook for 3 to 4 whistles and leave aside. Wash potatoes and carrot, peel off the skin and cut into cubes.  

Heat oil in a pan and when its  hot add cinnamon, bay leaves, cardamom, cloves and fennel and fry till nice aroma comes, then add the  chopped ginger and garlic and saute until the raw smell disappears. Now add the sliced onions along  and green chillies, saute until the onion turns translucent. At this stage add coriander powder and crushed pepper and mix well, add in the pressure cooked mutton pieces, cover with the lid and cook on medium heat. After 5 to 10 minutes add cubed potato and carrot and cook. When its done add coconut milk, give a nice stir and switch off the heat.

Heat a small kadai, add 1tsp of ghee, when its hot add curry leaves to it and transfer it to the mutton gravy.

Serve with appam, idiappam, parotta................. Enjoy!!!! 

 

Spicy Andhra Mutton Gravy

Source: Cooking book


Ingredients:
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

Preparation:

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.

Pork Fry

Ingredients:

Pork – 1 kg ( I used ribs also)

Onion – 3 Large

Curry leaves – 2 twigs

Ginger -  1 small piece , cut into lengthwise

Garlic – 7 to 8 flakes

Black pepper – 1 to 2 tbs ( crush them nicely)

Turmeric powder – 1/4 tsp

Meat masala – 1 tbs

Salt as required

Oil for frying

Preparation:

Marinate the cleaned pork  with  turmeric powder, meat masala, crushed pepper corns & salt  for 25-30 minutes. Then pressure cook this  for 2-3 whistles on low flame. Once the steam vents out open the lid and check if the pork is cooked well.  Heat the pan add some oil & sauté chopped ginger & garlic until raw smell goes away. Then add the cooked meat pieces and fry on medium heat, stirring in between. When its done add the curry leaves stir nicely and turn of the flame.

In another pan add oil and heat it, and fry the sliced onion until brown. Drain the onion and mix with the fried pork.

Serve with rice, chapathi or parotta.

Beef Curry

Ingredients:
Beef - 2 lb
Onion - 2 or 3
Tomato - 1 small
Turmeric powder - 1/4 tsp
Roasted Coriander & chili powder - 2 tbs
Garam Masala - 1/2 tsp
Fennel Seed - 1 tsp
Ginger - 5 to 6 flakes
Garlic - small piece
Green chili - 3
Curry leaves - 3 twigs
Red chili - 6
Coconut pieces - few (Cut into small pieces)
Salt and oil as required  

Preparation:

Cut beef into bite pieces, wash nicely and keep aside. Cut onion into thin slices. Heat oil in a pan and when it becomes hot crush ginger, garlic and green chili and add to this & saute until raw smell goes away. Then add the onion and saute until it becomes translucent and then add chopped tomatoes and saute it till the oil get separated. Now add turmeric powder, roasted coriander & chili powder and mix well. Add the washed beef into it & cover with the lid & cook on low flame. After sometime add garam masala powder and fennel seeds stir nicely and allow it to get cooked on low heat. When its done remove from fire.

Meanwhile, heat 2tbs of oil in a small pan add curry leaves,coconut pieces & red chili to it. When it splutters turn off the heat and pour this into the beef gravy.

Serve warm with steamed rice, chapathi,parotta.

Lamb Gravy

Ingredients:
Lamb - 1 lb
Onion - 2
Garlic - 7 to 8 flakes
Ginger - small piece
Green Chilly - 2
Curry leaves - 1 string
Bay Leaves - 3
Cinnamon stick - 1 stick
Elachi - 4
Turmeric powder - 1/2 tsp
Roasted coriander & chilly powder - 2 tbs
Salt - as required
Oil - as required

Preparation:

Cut the lamb into small pieces, wash nicely and keep aside. Chop onion, garlic, ginger. Marinate the lamb pieces with turmeric, ground & roasted chilly coriander powder for about 20 minutes. Heat oil in a pan, add Bay leaves, cinnamon stick,elachi and saute for a minute. Then add the chopped onion & saute till it turns light brown, then add ginger, garlic and green chilly and saute until raw smell goes away.

Add the marinated lamb pieces add salt and mix well, cover with the lid. Stir occasionally. When it is cooked nicely and becomes thick gravy add curry leaves and remove from fire.

Liver Fry

Ingredients:
Liver -1lb
Onion - 1 Large
Tomato - 1
Ginger - small piece
Curry leaves - Few
Mustard - tsp
Chilly powder - 1tsp
Ground Pepper - 1/4 tsp
Turmeric - 1/4 tsp
Corriander Powder - 2tsp
Salt to taste & Oil for frying

Preparation:
Cut the liver into small pieces, mix well with a pinch of chilly powder, turmeric and salt and keep aside.

Heat oil in a pan add mustard seeds, when it splutters add curry leaves, onion, ginger and satue for a while. Then add tomatoes and all masala powder and mix well. Then add the liver pieces and deep fry.

When done serve with Steamed rice, Chapathi.

Mutton Stew

Ingredients:
Mutton - 1/2 kg
Onion - 1 large
Ginger - small piece
Green Chilli - 6
Cardamom - 4
Cloves - 4
Cinnamon - 1 stick
Corriander powder - 2 tbs
Black pepper - few
Coconut milk thin - 1 1/2 cup
Coconut milk thick - 1/2 cup
Oil - 3 tsp
Salt as required

Preparation:
Heat oil in a pan on medium flame & saute cinnamon clove, black pepper & cardamom for 5 mins. Add onion, green chilly, ginger and fry until onion turns transparent. Add corriander powder and saute for few sec.

Then add cut mutton pieces and fry for few mins, and thick coconut milk, reduce the heat, stir well
and cook until the mutton becomes soft. Finally add thick coconut milk, simmer the flame and cook for a minute. When done remove from flame.

Serve with Appam, Pathiri, Chapathi