Wednesday, 15 October 2014

Chettinad Mutton Fry - Uppu Kari

Chettinad Mutton Fry - Uppu Kari
This recipe is from Sumeet Nair's brilliant cookbook - The Bangala Table.The mutton came out delicious .  Do try this out , its superb.
500 Grams Boneless Mutton ( I used 750 on the bone ).
1/2 Cup Oil.
20 Dried Chilies - Mild Goondu Milagai recommended , seeded and broken.
30 Grams Large Garlic - Sliced thin and long.
1 1/2 " Cinnamon .
110 Grams Shallots - Peeled and left whole.
50 Grams Onion Chopped.
1/2 Teaspoon Haldi.
150 Grams Tomatoes - Sliced .
Salt
1. Heat oil , add red chilies to release fragrance.
2. Add cinnamon and garlic to the wok , don't allow garlic to burn.
3. Add shallots , chopped onions and haldi . At this stage the wok should be very hot. Stir one minute.
4. Add tomatoes , cook 3 minutes , add mutton and salt and cook for 4 minutes .
5. Add 1 cup hot water , bring to a boil , reduce heat to simmer and cook the mutton 30-45 minutes till tender .Add more water if needed.OR give a pressure - after one whistle cook under simmer for 15 minutes under pressure.
6. Bhuno until most water has finished and mutton has darkened and is glazed with a nice dark sauce .
Bliss on a platter !


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1 comment:

  1. Hii.. Thanks for you posting this blog.
    I bookmarked this blog. I will try it this in summer.
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