Friday, November 1, 2013

Mutton Paya


Mutton – 1 kg
Refined oil – 200ml
Vanaspati – 50g
Small onion, chopped – 500gms
Onion, chopped – 500gms
Tomato, sliced – 1 ½ kg
Ginger and Garlic paste – 100g
Peppercorns – 2gms
Poppy seeds, paste – 15gms
Coconut milk, medium thick – 250ml
Coriander leaves –  a few
Mint leaves – a few
Chilli powder – 4gms
Coriander powder – 5 gms
Cumin powder – 2gms
Pepper powder –  2 gms
Garam masala powder – 2 gms
Lemon juice – 3 tbsp
Green chillies, whole – 10g
Curry leaves – a few
Cinnamon – 1g
Cardamon – 1g
Cloves – 1g
Star anise – 1g
Kalpasi – 1g
Mace – 1g



Method

1. Splutter the whole garam masala including pepper corns in the hot oil, add the small onion, onion, green chilies and curryleaves.

2. Sauté the onion nicely till it becomes soft enough. Add the tomatoes.

3. Add ginger, garlic paste fry all the mixture gently without mashing.

4. Add the masala powders one by one and salt (add the turmeric powder as first, then chilli powder and others – except pepper powder).

5. Add the Poppy seeds paste(khus khus paste), stir it for few minutes.

6. Add the mutton pieces with the paya mixture, fry the same for few minutes by slightly sprinkling water.

7. Pour the water, close the vessel and let it to boil. Add the coriander and mint leaves.

8. Once the mutton cooks well, add the coconut milk. Slow down the flame and close the lid for 3minutes.

9. Open the lid and add the pepper powder and lemon juice.

10. Stir it well and keep it in simmer for 2 minutes.

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