Mutton Nalli Chettinad Fry
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Shanks or Nalli is one of my favourite parts of both the lamb or goat. Chettinad cuisine is know for its hit of raw spices and pepper and their use of curry leaves which imparts a beautiful spicy flavor to the dish.
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Ingredients
- 1/2 kg Mutton shanks, you can scale up.
- 8 Garlic peeled
- 10 Green Chilies slit
- Few Curry Leaves that's where the real flavor is
- 3 tbsp Oil
- 6 tbsp Pepper Corns coarsely crushed
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Instructions
- Take a 2 liter pressure cooker and add about 2 cups of water.
- Put the mutton shanks in, add a little salt and blast it for about 7-8 whistles on high and 2-3 in low. I retain the broth for other uses or simply add spices and have a shot.
- Separate the pieces from the liquid slowly. Those pieces are almost falling apart.
- Take a kadai (a chinese wok works best though) and put in the mutton fat pieces and render it till you get about 3 tablespoons of oil. You can remove and reuse the rest.
- Heat it and then add the garlic pods, onions, green chilies and the curry leaves.
- Add pepper and salt as suited and fry it till you get this rich aromas of the mixed ingredients. Add the mutton shanks and slowly start incorporating it in this.
- The meat is so tender, the marrow bone is literally separate from the meat at this stage so do it slowly with patience.
- Now gradually add about 1 cup of the stock into this, all the while stirring. Keep stirring till it has almost dried out
Notes
The stock intensifies the flavor to another level, much like in pullao. Dont be afraid to use it.
Recipe Nutrition
Calories: 487 kcal | Carbohydrates: 38 g | Protein: 16 g | Fat: 33 g | Saturated Fat: 6 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: 793 mg | Potassium: 602 mg | Fiber: 15 g | Sugar: 8 g | Vitamin A: 165 IU | Vitamin C: 31 mg | Calcium: 155 mg | Iron: 3 mg
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Pravin Menon
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