Mutton Fry

Ingredients

• mutton -1 kg or 2 pounds
• 1/2 cup of curry leaves - about 30 leaves
• 2 tbsp coriander seeds (dhaniya)
• 2 tbsp coriander powder
• 6 - red chillies
• 3 tbsp ginger garlic paste
• 1 tbsp cumin (jeera)

Method

1. If you think the meat is tough and not tender, pressure cook the meat before using it for the fry(Save the broth obtained from pressure cooker for soups etc)
2. In pan, dry roast the coridaner seeds, jeera, curry leaves and red chillies and grind into a paste with the other ingredients.
3. Wash meat appropriately and coat with 2 tbsp of salt and 1tsp of turmeric.
4. Heat oil in a non stick pan and add the mutton pieces. You will notice the pink meat will slowly start turning to brown color.
5. After 5 minutes, add 1/2 cup of water, cover the pan, lower the heat to "medium" and let the meat cook for about 15 minutes. Keep an eye that the water doesnt evaporate completely from the pan. At this point add the masala paste and mix with the mutton pieces. Saute the mixture for 5 more minutes and cover the pan for 10 minutes on low heat.
6. The raw taste of the masala paste should be gone by now. If the meat is still undercooked, keep adding 1/2 cup of water and allow the meat to cook and then remove the lid and allow the water to evaporate to get "fry" texture.
7. Sprinkle with cilantro and serve with warm rice, chapati, Dosa , idly.