Mutton Gravy Recipe
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If you want to make a spicy recipe slightly different and good, then mutton gravy recipe will be best choice to prepare especially Kongunadu special recipe. This is also know as thick mutton gravy recipe. Okay, now let’s see how to make kongunadu mutton gravy now (this is one of spicy mutton gravy method).
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Ingredients
- Mutton – ½ kg
- 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
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Instructions
- 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: switch on 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 size get increased and colour 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 donââ¬â¢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 noââ¬â¢s, roasted gram 2 spoons, water few drops, make a fine paste and keep it aside.
- Check whether mutton pieces fully boiled, if it is boiled well, then switch off stove. (Check the salt and spicy of the mutton)
- 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.
- Add required 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 2 minutes. 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.
- Hot and spicy Kongunadu style Kongunadu mutton gravy is ready to serve.
Notes
- Don’t extract excess water in the cooked mutton it spoil the real taste.
- If you want the mutton as dry gravy, fry till no water in the mutton.
- Else if you want semi gravy 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.
- For more Mutton recipes => Mutton Chukka | Mutton kulambu
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Very well explained
Wow, that’s a very elaborate and rich recipe