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 .

Roast & Powder
1" Cinnamon.
3-4 Green Cardamons.
8-10 Cloves.
1 Star Anise.
1 Teaspoon Poppy seeds
! Teaspoon Cumin Seeds.
1 Teaspoon Sauf / Fennel Seeds.
1 Teaspoon Coriander Seeds.

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

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