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26 June 2011


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  1. Mutton -1 kg
  2. Onion sliced(medium)- 3 nos
  3. Cashew nuts-8-10 nos
  4. Green chilies,cut lenghtwise -3 nos
  5. Ginger chopped-1 tbsp
  6. Garlic chopped-1 tbsp
  7. Fennel seeds crushed-1/2 tbsp
  8. Cloves-4 nos
  9. Cardamom- 4 nos
  10. Cinnamon stick- 2 piece
  11. Pepper (crushed)-1/2 tsp
  12. Coconut milk(Thick)- 1 cup
  13. Garam masala- 1/2 tsp
  14. Curry leaves-1 sprig
  15. Oil
  16. Salt to taste
For marination
  1. Lemon juice-from 1 small lemon
  2. Turmeric powder-1/2 tsp
  3. Pepper powder-1 tsp
  4. Vinegar-11/2 tsp
  5. Curry leaves-few
  6. Salt to taste

  • Marinate the mutton pieces with all the ingredients for marination for at least 2 hours.
  • Pressure cook the mutton pieces with enough water .Separate the mutton pieces from the stock and keep aside.
  • Crush fennel seeds,cloves,cardamom and cinnamon together and keep aside.
  • Heat oil in a pan add onion,green chilies,cashew nuts and curryleaves, saute till onion turn golden brown in colour.
  • Add ginger and garlic saute till raw smell leaves.
  • Add crushed spices(fennel seeds,cloves,cardamom and cinnamon) and crushed pepper, saute till fragrant.
  • Add cooked mutton pieces (leave the stock/gravy aside) and saute for 4 to 5 minutes.
  • Add coconut milk and required amount of stock.Adjust salt level.
  • Add garam masala powder.
  • Cook till the gravy thickens.

This goes well with appam and idiappam

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