Mutton Kurma (Version 2)

Ingredients:

Mutton - ½ kg (cut into bite size)
Onions - 4 (medium)
Tomatoes - 4 (medium)
Potatoes - 1 cup (peeled and cubed)
Ginger garlic paste - 2 tsp.
Curry leaves - 10
Mint leaves - 15
Coriander leaves (chopped) - 2 tbsp.
Coconut milk (thick) - ½ cup
Salt (to taste)
Oil
Red chili powder - 2 ½ tsp.
Turmeric powder - ¼ tsp.
Green chilies - 3 (slit half lengthily)

To grind:
Cinnamon - 2 inches
Cloves - 3
Fennel seeds - 1 tsp.
Poppy seeds - 1 tbsp.
(Soak poppy seeds in hot water for 20 to 30 minutes)
Method:
Pressure cook the mutton with half tsp. of ginger-garlic paste, ½ tsp. red chili powder, turmeric powder, 1 cup of water and salt.
Grind the onion into paste.
Heat the oil in a kadai and add the onion paste.
Fry till it turns light brown color.
Add the ground paste, ginger-garlic paste, mint leaves, green chili, tomatoes, salt and fry.
Add the potatoes and the mutton (without water). Fry.
Add the red chili powder and mix well.
Add the mutton water (which was cooked in pressure cooker) and let it cook for 10 minutes (in medium flame).
When the potatoes are boiled, reduce heat and add the coriander leaves, curry leaves and coconut milk.
Remove from heat.
Enjoy with chapathi or hot rice.

Sent off to "Think Spice: Think Poppy Seeds" event (Think Spice series originally started by Sunita Bhuyan) and "EFM-Mutton Series" event.

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Paayaa

Ingredients:

Goat legs  - 8 pieces
Coconut milk - 1/2 cup
Ginger - 1 inch ( grated)
Garlic - 5 cloves ( grated)
Tomatoes - 2 (medium-diced)
Onion - 1 (diced)
Green chilli - 4 (slit)
Red chilli powder - 1 1/2 tsp
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Mint, coriander leaves - chopped
Salt to taste
Oil


Method:

Pressure cook goat legs with turmeric and salt.
Heat the oil in a kadai.
To the oil add the cardamom, cinnamon, cloves and fry.
Add onion and fry till onion changes colour.
Then add grated ginger, garlic, green chillies and stir.
After 2 minutes add tomatoes and stir till becomes paste.
Add the cooked goat legs and stir
Add the chilli powder, pepper powder, coriander powder, salt and stir.
After 5 minutes add the coconut milk and let it cook for another 5 minutes in low flame.
Remove from burner.
Garnish with mint and coriander leaves.





p.s. In Tamil, this dish is called aattukkaal paayaa.

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Mutton Briyani

Ingredients:
Mutton - 1/2 kg
Basmati rice - 2 cups
Onion - 2 (large size cut into pieces)
Ginger paste -1 tsp
Garlic paste -1 tsp
Tomato - 2 (large cut into pieces)
Yogurt - 2 tsp
Red chilli powder - 1/2 tsp
Green chilli - 3
Clove - 2
Javanthiri - 2
Bay leaves - 3
Cinnamon stick -2
Cardamom - 2
Saffron - 2 pinch
Nutmeg powder - 1 pinch
Ghee - 4 tsp
Oil
Salt to taste
Coriander leaves
Milk -4 tsp

Method:
Soak the rice with one cup of water and keep aside.
In the cooker add 3 tsp of oil and add dry spices, onion. fry the onion till it becomes translucent. Then add ginger, garlic paste, green chilli and stir.
Then add tomatoes and cook till the tomatoes are done.
Add the mutton and stir.
Add salt, 2 tsp ghee and stir.
Add 2 tsp of yogurt and stir for 1 minute.
Add chilli powder,stir and let the meat cook till tender by adding little water.
When the meat is done add the rice which is soaking including the water.
Add one more cup of water.
Let it cook under pressure in medium flame till a whistle.
Remove from heat .
Once the pressure has decreased remove the lid.
Spread the briyani in a tray.
Now add the saffron with milk which should be soaked in warm milk earlier.
Add the remaining 2 tsp ghee and mix gently.
Garnish as you wish and enjoy the briyani.

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Mutton Kurma

Ingredients:

Mutton - 1/2 kg
Onion - 2 (cut into pieces)
Ginger paste - 3 tsp
Garlic paste - 2 tsp
Tomato - 2 (cut into pieces)
Chilli powder - 1 tsp
Coriander powder -1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/4 cup
Green chilli - 2
Saunf - 1/4 tsp
Clove - 2
Cinnamon - 2
Poppy seeds - 1/4 tsp
Bay leaves - 2
Curry leaves - few
Corainder leaves
Salt
Oil

Method:
Pressure cook the mutton pieces with little bit salt, turmeric powder, and 1tsp ginger paste.
Add oil in a kadai on medium heat.
When oil is heated, add saunf, clove, cinnamon, bay leaves, onions, green chillis, and curry leaves.
Add ginger, garlic paste and fry.
Add tomatoes and stir till the tomato is boiled.
Add mutton pieces and stir.
Add chilli powder, coriander powder, and turmeric powder. Stir again.
Add salt and water. Let it boil for 3 minutes.
Grind the coconut and poppy seeds into a paste by adding required water.
Add the above coconut paste in the kadai.
Cook for 4 minutes.
Remove from burner.
Garnish as you wish.

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