Skip to main content

MUTTON CURRY - SOUTH INDIAN STYLE

MUTTON SOUTH INDIAN STYLE
INGREDIENTS
½ kg mutton
2 onions finely sliced
1” x 2 ginger cut in julliens style
6-8 flakes garlic finely chopped
2 bay leaves, 4-6 curry leaves -
4 - 6 pieces red dry chilly, 1 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
2 tomatoes chopped, ¼ cup beaten curd
½ tsp black mustard seeds, ½ tsp methi dana
½ cup oil (Preferred mustard oil)
A bunch of coriander leaves finely chopped
METHOD
1 Heat oil in a pan or kadahi, add garlic flakes, bay leaves, curry leaves, methi dana and black mustard seed, let it splutter, add onions and sauté it
2 Add mutton and cook for some time till the color of the mutton start changing add all the spices and cook for few minutes.
3 Add tomato and beaten curd and cook mutton on low heat till it is done
Garnish with coriander leaves and serve hot with steam rice.
-------------------------------------------------------------------------
Copy right reserved
Lalit Niranjan
04/10/2009

Popular posts from this blog

SHAHI PRWAN CURRY

SHAHI PRWAN CURRY (PRWAN IN MUGHALI STYLE) INGREDINTS ½ kg medium size prawn ¼ cup onion paste 1 tsp garlic paste, 1 tsp ginger paste ¼ cup red chilly paste ¼ cup yoghurt, ¼ cup tomato puree ½ tsp black pepper, dhania powder ½ tsp turmeric, red chilly powder2 tsp lemon juice 2 tsp fresh cream ¼ cup mustard oil (Preferred) or any other veg oil Salt to taste 2 tsp badam (Almond) paste 2 tsp kaju (Cashew Nut) paste A bunch of coriander leaves METHOD 1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder. 2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside. 3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes 4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consiste...

KADAHI KALEJI (LIVER OF A LAMB)

KADAHI KALEJI (LIVER OF A LAMB) INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start...

REHU FISH (SOUTH INDIAN STYLE)

REHU FISH (SOUTH INDIAN STYLE) INGREDIENTS 1 kg fish ½ cup coconut milk 2 tsp black mustard seed 2 tsp dhania powder, 2 tsp chilies powder 2 tbsp coconut oil or any other oil 1 onion finely sliced, 10 -12 garlic flakes 3-4 curry leaves, 4-6 green chilies To Marinate 1 tsp black pepper 1 tsp turmeric powder 1 tbsp tar mind water PREPARATION Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes. Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste METHOD 1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time. 2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes. 3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the...