Andhra Mutton Pepper Fry

Ingredients

• Mutton -1/2 kg
• Onion - 200 gms
• Tomato - 100 gms
• Ginger - Garlic paste - 1 tsp
• Turmeric powder a pinch
• Chilli powder - 1/2 tsp
• Pepper powder - 2 tsp
• Salt to taste
• Curry leaves
• Coriander leaves
• Oil for cooking

For dry roast

• Poppy seeds - 1 tsp
• Fennel seed 1/2 tsp
• Pepper corns - 4 nos
• Coriander Seeds - 1 tsp
• Cumin 1 tsp
• cinnamon - 1 small piece
• cloves - 2
• cardamom - 2

Method

1. Wash and pressure cook Mutton pieces with 2 cups of water, salt and turmeric. Drain the cooked mutton from water and keep the water aside.
2. Chop Onions, Tomatoes. Keep aside
3. Take a Kadai, dry roast all the masala. Once cool, grind to a fine powder.
4. Then heat Oil, add curry leaves. Then add onions. Sauté till the onions are brown. then add ginger garlic paste. cook well. Then add tomatoes and mutton pieces, cook on high flame till the tomatoes are soft.
5. Then add the ground masala and sim for 5 mins, then add the water and bring to boil. Cook on high flame until the water evaporates leaving a nice thick gravy. Now fry the pieces until oil comes out. Once the water is completely gone, each piece gets a nice coating around it. In the end, add the remaining pepper powder over the pieces and stir it well.
6. Finally garnish with finally chopped coriander leaves and with lemon, onions.

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.