Amma's dry mutton is a highly popular dish during special occasions. This is in fact a family recipe that was passed down to her by grandma. Sometimes, Amma even places the already cooked dish onto an oven tray and pops it into the oven at low temperature. However, to keep it from drying out, cover it with aluminium foil (prick the foil with a fork).
Ingredients:
1.5 kg mutton (cut into 1" cubes) - look for NZ boneless mutton
1 large onion - sliced
1" ginger + 7 pips garlic - pounded together
2 stalks curry leaves
1 1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1 tsp rice vinegar
Spices - 1" cinnamon, 3 cardamons, 2 star anise, 4 cloves
2 tbsp roasted coconut
2 tbsp fried onion
2 tbsp chopped coriander leaves
Marinade:
1 tbsp chili powder + 1/2 tsp turmeric
2 tbsp black soy sauce + 2 tbsp light soy sauce
2 tbsp black pepper powder + 2 tbsp garam masala powder
Method:
Part 1 - Marinate mutton and leave to rest for at least 1 hour. Pre-cook mutton (see entry on mutton cooking tips from mum)
Part 2 - Time to cook
Cook in wok
Crackle spices in hot oil.
Add sliced onions, pounded ginger-garlic.
Put in the pre-cooked mutton with salt and sugar.
Cook till gravy thickens
Add curry leaves, roasted coconut and fried onions. Stir well.
Turn off fire and add coriander. Leave for 1/2 hr before dishing out.
Cook in Philips All-in-One Pressure Cooker
Marinate mutton and leave to rest for at least 1 hour.
Turn PPC to Saute High with lid off
Follow the first 3 cooking steps as above
Once mutton has been added in press cancel, close with lid and reset for pressure cooking. Use 'meat' mode at 12 mins. Ensure that valve is on 'Seal'.
After 12 mins and the pressure releases, wait for a few more minutes before opening the lid.
Now reset to bake, and let the meat continue to cook with lid off, till the gravy thickens. Add curry leaves at this point.
Once dry, add roasted coconut and fried onions. Stir well.
Add coriander and dish out.
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