MINCED MUTTON GRAVY
Serves :
6
Preparation Time :
Cooking Time :

Preparation Method :
- Heat the heavy bottomed frying pan / kadai, with 2 tablespoon oil.
- Pour oil and fry the minced mutton for about 10 minutes in a low flame by mixing with the ladle.
- Remove from flame. Keep aside.
- Peel the onions. Extract milk from the coconut scraping in a mixie.
- Grind coriander powder, jeera powder, pepper powder to a fine paste in a mixie along with onions.
- Heat a heavy bottomed kadai or vessel with oil. Put in the cinnamon, cloves, star anise, cardamom and curry leaves.
- Add the ground masala, chilli powder, turmeric powder and fry on a low flame till the raw smell of masala goes.
- Add minced meat to them and fry for few more minutes. Add necessary water and salt.
- After getting boiled, remove from fire and transfer it to a presser cooker.
- Cook the gravy in the cooker by closing the lid and keeping the weight.
- After 1 whistle, simmer the flame. Wait for 10 minutes. Then remove the cooker.
- Wait till weight releases. Open the lid and add the coconut milk. Reheat. At the boiling point, remove it. Now the gravy is ready.
- (While make gravy with coconut milk it should be added at the final stage.
- After adding the coconut milk, should not boil the gravy for a long time.)
INGREDIENTS
- 500 grams Minced mutton
- 6 tablespoon jeera powder
- 3 tablespoon Coriander powder
- 1½ teaspoon Pepper powder
- 1 teaspoon Fennel
- 2 teaspoon Chilli powder
- 1 teaspoon turmeric powder
- 10 tablespoon coconut scraping
- 15 small onions
- Few curry leaves
- Salt
- 6 tablespoon IDHAYAM sesame oil
- 2 pieces Cinnamon
- 2 star anise
- 2 cloves
- 2 cardamoms
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