Mutton Pepper Roast
A spicy and aromatic mutton roast recipe in Kerala style
Ingredients to marinate Mutton:
Preparation:
Ingredients to marinate Mutton:
- Mutton- 1 kg
- Turmeric powder- ½ tsp
- Chilly powder- ½ tsp
- Lemon juice-1 tsp
- Garam masala powder- ¼ tsp
- Pepper powder- 2 tbsp
- Salt-to taste
- Oil-1 tbsp
- Pepper crushed-1tsp
- Onion-2 large
- Curry leaves-1 spring
- Ginger garlic paste-1tbsp
- Green chilly-1
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tbsp
- Fennel seeds powder- ½ tsp
- Garam masala- ½ tsp
- Vinegar- 1 tsp
- Salt-to taste
- oil-2 tbsp
- coconut thinly chopped-2 tbsp
- Shallots (small onion) thinly chopped-1 tbsp
- Curry leaves-2 springs
- Marinate mutton pieces with ingredients under marinating for 20 minutes.
- Heat a tablespoon of oil in a pressure cooker.
- Add crushed pepper and sauté in a low flame for a minute.
- Add onions and sauté until transparent.
- Add ginger, garlic and green chilly; sauté for a minute.
- Add all the powder and vinegar one by one in a low flame by mixing well after each addition.
- Add marinated mutton pieces in to it and sauté for 5 minutes until mutton pieces are browned in color.
- Add little water (less than 1/4cup) and pressure cooks it for one or two whistles.
- After releasing the pressure by itself open the cooker and transfer the mutton to a clay pot or another open cooking pan.
- Cook it again for about another 30 minutes or until the mutton pieces are nicely cooked and become tender.
- Switch off the flame and do seasoning.
- Heat oil in a kadai, when it is hot add the coconut pieces; when it turns to nice golden add chopped shallots and saute for few minutes, add curry leaves and switch off the flame.
- Top it over the curry and cover the pot for 10 minutes.
- After that mix well and serve hot with the choice of your roti or rice.
- Note:You can cook the mutton pieces in pressure cooker only and directly do the seasoning; but of course; slow cooking makes the mutton roast more tasty!!
Mutton Pepper Roast
Reviewed by fejnaem
on
21:35
Rating:

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