how to prepare Mutton gravy ?
Mutton Gravy is a delicate recipe. especially Kongunadu special recipe.
Ingredients:
- Mutton – ½ kg
For grinding red masala paste:
- Pearl onion (small onion) – 3 cups (cleaned)
- Red chili (long) – 8 no’s
- Fennel seeds – 1 tsp
- Coriander seeds – 2 tsp
- Cumin seeds – 1 tsp
- Poppy seeds – ½ tsp
- Cinnamon – 1 piece
- Garlic – 7 no’s
- Ginger – small piece (optional)
- Oil – 4 spoons
For grinding white masala paste:
- Coconut – Grated ¼ cup
- Roasted gram – 2 spoons
- Garlic – 2 no’s
- Water – few drops for grinding
Seasoning for gravy:
- Oil – 4 spoons
- Mustard seeds – ½ tsp
- Big onion – 1 sliced
- Ginger garlic paste – 1 tsp
- Green chili – 2 slitted
- Curry leaves – few
- Tomato – 1 chopped finally
- Salt – ½ spoon. (Here I used powder salt)
- Grated coconut – ¼ cup
- Coriander leaves for garnishing.
Seasoning for cooking mutton:
- Oil – 4 spoons
- Mustard seeds – ½ tsp
- Big onion – 1 sliced
- Ginger garlic paste – 1 tsp
- Green chili – 2 slitted
- Curry leaves – few
- Salt – 2 spoons. (Here I used crystal salt)
Steps to grind red masala paste:
- In a pan add oil when it is heated add cleaned small onion and fry for 5 minutes.
- Next add garlic, fry for 2 minutes then add fennel seeds, coriander seeds, cumin seeds, poppy seeds, cinnamon, red chili and fry for 3 minutes and finally add ginger if u want and allow it cool down.(fry those masala in a medium flame)
- Next grind the masala finely without adding water and keep it aside.
Steps to cook mutton:
- Next switch on the stove, take a heavy bottom pan and add oil, when it is heated add mustard seeds, add onion and fry for a minute then add ginger garlic paste.
- Next add green chili and curry leaves fry for a minute.
- Now add washed mutton and fry till mutton pieces will be increased and colour also changed.
- Then add required salt and half of the grinded red masala paste and mix well, fry for 5 minutes.
- After that add water that fully covers the mutton pieces and close the lid.
- Allow it to boil for ½ an hour. (Check the water when it is boiling don’t let them to dry)
- Meanwhile we have to grind the white masala paste, take a mixer, in that add grated coconut ¼ cup , garlic 2 no’s, roasted gram 2 spoons, water few drops, make a fine paste and keep it aside.
- Check the mutton pieces will be fully cooked, if it is cooked means switch of the stove. (Check the salt and spicy of the mutton)
Steps to cook mutton gravy:
- Next take a pan, add oil when it is heated add mustard seeds allow it splutter then add onion fry for a minute then add ginger garlic paste fry till the raw smell disappear then add green chili, curry leaves, tomato and fry for a minute.
- Next add require salt, white masala paste and red masala paste fry till the raw smell disappear in medium flame.
- Then add cooked mutton and mix well and boiling for 10 minutes.
- Now add grated coconut and fry for 2minutes. Meanwhile check salt and spicy of mutton. (If u wants more spicy means add pepper in that time)
- Next garnishing mutton gravy with coriander leaves.
- Now hot and spicy Kongu style mutton gravy is ready to serve.
Tips:
- Salt and spicy will be added in the mutton gravy according to your taste.
- Don’t extract the excess water in the cooked mutton it spoil the real taste.
- If you want the mutton in dry gravy means fry till no water in the mutton.
- Else if you want semi gravy means add some water after adding red paste and white masala in the mutton gravy.
- Use fresh ingredients for good results.
- According to variety of red chili the taste will be changed.
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