Recipe from my friend:
John Lenin
Here is the recipe for Kuttanadan Mutton roast
for
this X mas . Please refer notes & chicken preparation,
if you are planning
to make chicken instead of mutton.
Mutton – 1/2kg
Grated coconut – 1 cup
Red chills – 4-5, whole
Grated coconut – 1 cup
Red chills – 4-5, whole
Coriander powder – 2 tbsp
Turmeric powder – 1/2 tsp
Black peppercorns – 1/2 tsp, optional
Curry leaves
Crushed ginger & garlic – 1 tbsp each
Onion – 2 big, sliced finely
Tomato – 2, sliced finely
Coconut oil
Salt
For Garnishing
Thengakothu(bite size coconut pieces)- 1/4 – 1/2 cup
Mustard seeds – 1/2 tsp
Red chills – 2
Curry leaves
Turmeric powder – 1/2 tsp
Black peppercorns – 1/2 tsp, optional
Curry leaves
Crushed ginger & garlic – 1 tbsp each
Onion – 2 big, sliced finely
Tomato – 2, sliced finely
Coconut oil
Salt
For Garnishing
Thengakothu(bite size coconut pieces)- 1/4 – 1/2 cup
Mustard seeds – 1/2 tsp
Red chills – 2
Curry leaves
METHOD:
Heat oil in a pan & add grated coconut.
Once the colour starts changing add red
chilli, coriander powder, turmeric powder,
pepper corns & curry leaves.
Fry this till the coconut becomes golden brown
colour, let it cool.
Grind the cooled coconut mixture into a smooth paste.
Add 1-2 tbsp of water to this
paste & keep it aside.
Heat Oil in a pan & add crushed ginger & garlic.
Heat Oil in a pan & add crushed ginger & garlic.
Fry it for a few minutes. Add onion.
When the onion becomes pale golden colour, add tomato.
When tomato is cooked add the ground paste.
Mix well. Add mutton pieces and salt.
Combine well & saute for 5 minutes.
Add 1/2 cup water & cook till the mutton is done.
Garnishing:
Heat oil in a pan & splutter
mustard, add thengakothu,
red chilli & curry leaves. Fry
for a few minutes & pour it over the mutton curry.
Serve hot with rice, chappathi, appam etc;
For Chicken
preparation:
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