| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless mutton; cubed |
| 180 |
ml |
Oil |
| 2 |
|
Onions; sliced (100 g) |
| 2 |
|
Green chillies; slit lengthwise |
| 1 |
ts |
Ginger-garlic paste; (5 g) |
| 1 |
ts |
Red chilli paste; (5 g) |
| 1 |
tb |
Coriander powder; (15 g) |
|
|
Salt to taste |
| 2 |
|
Sprigs curry leaves |
| 1 |
|
Tomato; chopped (100 g) |
| 5 |
|
Cm sundried coconut; sliced |
| 1/2 |
ts |
Fennel seeds; (2 g) |
|
|
A few slices of dry coconut; lightly toasted |
INSTRUCTIONS
PARBOIL the mutton and keep aside.
Heat oil and fry the sliced onion till golden brown. Add the green
chillies, ginger-garlic paste and stir-fry. Stir in the red chilli paste,
coriander powder and salt to taste. Add the curry leaves and fry till the
oil floats on top. Add the chopped tomato and cook till the masala is dry.
Toss the mutton and slivers of coconut in this masala and cook till the
mutton is soft and tender.
Sprinkle fennel powder and garnish with lightly toasted dry coconut pieces.
Converted by MC_Buster.
NOTES : Fried mutton garnished with slices of dry coconut
Converted by MM_Buster v2.0l.
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