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Friday, 8 March 2013
Andhra Mutton Pepper Fry
This is my take on this brilliant dish from Andhra Pradesh , I love it
peppery and spicy , however adjust flavors. Trick is to let the meat
cook slowly in the wok after the first pressure - a shortcut you can
avoid too if you have time .
750 Grams Mutton. 1 Large Onion. 1 Large Tomato Chopped. 1 Tablespoon Minced Garlic. 1 Teaspoon Minced Ginger. 3 Tablespoon Grated Coconut + 1 Tablespoon Soaked Sesame Seeds. Curry Leaves. Dried Red Chilies To Taste. 1-2 Tablespoons Coarse Pepper .
Take one cup hot water , pressure cook the mutton for 1 whistle ( avoid
this step if you have time ) along with haldi and salt.Drain and retain
liquid.Heat wok , add curry leaves and dried red chiles , 10 seconds
later add the onions , cook till medium dark brown , add ginger , garlic
and tomatoes , cook till oil separates.
Add the roasted spice
along with black pepper , cook 1 minute then add the mutton. Raise heat
to seal and brown well , about 10 minutes , reduce heat to low cook
covered very slowly and lovingly ( ! ) adding a bit of stock and
scraping the bottom of the wok.When meat is almost done and oil
separates add the coconut sesame paste .. mix well , cook another 2-3
minutes to bled the flavors in .Simply delicious ! Sikandalous Cuisine https://www.facebook.com/groups/325180622895/