Sunday, 30 December 2012

NANJIL STYLE MUTTON MASALA



INGREDIENTS
Mutton -1 Kg
Onion - 1 ( chopped )
Tomatoes - 2 ( pureed )
Ginger & Garlic Paste - 1 Tbsp
Salt - to taste
Ghee - 1 Tbsp

TO MARINATE
INGREDIENTS
Pepper Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Ginger & Garlic Paste - 1 Tbsp
Salt - to taste

TO DRY ROAST AND GRIND
INGREDIENTS
Fresh Coconut - 1 / 2 cup ( grated )
Shallots - 20 ( chopped )
Red Chilli Powder - 1 Tbsp
Pepper Powder - 2 Tbsps
Turmeric Powder - 1 Tsp
Coriander Powder - 1 Tbsp
Fennel Powder - 2 Tsps

TO TEMPER
INGREDIENTS
Oil - 4 Tbsps
Curry Leaves - 3 Sprigs
Cinnamon - 1 inch
Cardamoms - 2
Cloves - 2



METHOD
1. Clean and chop mutton into medium size pieces.
2. Marinate the mutton pieces with the ingredients
     to marinate for an hour.
3. Pressure cook the mutton till soft and keep aside.
4. Dry roast the coconut in a pan and when it browns
    remove pan from stove and add the spice powders.
5. Once the roasted comes down to room temperature,
    grind it to a fine smooth paste along with shallots.
6. Heat oil in a pan and add the curry leaves and whole
    spices to temper.
7. Once it crackles, add the chopped onion and saute till
     it turns golden.
8. Add the ginger and garlic paste and fry till raw smell is
    no more.
9. Add the pureed tomatoes , salt to taste and the ground
    paste ,stir for 5 minutes in a medium flame.
10. Add the cooked mutton now along with the stock
      and mix well.
11. Let it simmer in a low flame for 5 - 10 minutes.
12. Just before removing from stove , add 1 Tbsp of ghee
      and serve hot.






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