This is my mom's signature dish. She is the best cook i have seen. This use to be our sunday special lunch during our childhood. She will give us a nice oil bath on sunday and serve this mutton gravy which is extra hot and spicy. After this lavish lunch we will automatically sleep for few hours.Thanks to the invention of pressure cooker these elaborate , aunthentic recipes have become simple to cook. Try this recipe for a elaborate and relaxing lunch time.
Ingredients ( 6 serving)
Mutton - 1 kg
Onion -3- 4 finely chopped
tomato- 3-4 finely chopped
ginger-garlic paste- 4 tablespoon
Pepper- 2 tablespoon
Cumin / jeera - 2 tablespoon
fennel / Saunf- 2 tablespoon
Chilli powder - 2 tablespoon
turmeric- 1/2 teaspoon
Bay leaves, cloves, cinnamon stick, cardamom /elaichi- 2 small peices each
cooking oil - 40-50 ml
Salt- to taste
Curry leaves few
Dry roast fennel, pepper, cumin seeds separately one by one in a kadai and let it cool. Then grind it to a smooth paste with little water and keep aside.
Heat cooker on flame and add oil when dry. when oil is hot add elaichi, bay leaves, cinnamom and cloves on it.
When cardamom crackles add onion and fry till golden brown. Add curry leaves now
Add tomato to it and saute till it softens.
Add salt and turmeric now which will help in melting down the tomato and to cook fast.
When oil gets separated ,add ginger garlic paste and keep sauteing for 2-3 mins till the raw smell is gone
Now add the ground pepper,cumin, fennel mixture paste and saute again for 2- 3 mins.
Add plain chilli powder and saute for another 1or 2 mins
Now add the cleaned mutton peices into it and saute nicely for 3-5 mins. Then add 1/2 litre of water to it and adjust salt. Pressure cook this for 5 whistles or 15- 20 mins till mutton is soft. Simmer for the required consistency of gravy.
Serve hot with steamed rice , roti, chapati, idli, dosai, poori, appam, idiappam and much more....
Super cool
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