Easy Mutton (Lamb) Curry

Easy Mutton (Lamb) Curry

This curry is an easy way to make mutton for those who have just started cooking meat. It is a blend of a few spices and lamb meat. 

Ingredients.

1 kg mutton ( cut in to bite size pieces)

3 onions sliced

1/2 cup Garlic peeled

1/2 cup Coriander powder

2 tbsp Chilli powder (I use Kashmiri chilli powder)

1 tsp turmeric

1 tsp chopped ginger

1/2 inch cinnamon

2-3 cloves

2-3 cardamom

1/2 tsp mace

1/2 tsp vinegar

handful of curry leaves

1-2 green chilies slit

3-4 tbsp oil/ghee (If the lamb has its own fat 2 tbsp)

water

salt 

Method

1. Clean the mutton and marinade with turmeric and vinegar

2. Dry Roast Garlic+Whole Spices (Cinnamon, Cardamom, Cloves, Mace) for 1 minute

3. Grind together Garlic+ Whole Spices along with Coriander powder and chilli powder, grind with very little water to get a smooth velvet paste.

4. In a pressure cooker or thick bottomed pan, add ghee and the onions, green chillies and curry leaves, saute till the onions are golden brown.

5. Add the mutton and cook for 2-3 mins on high heat.

6. Add the prepared masala and salt.

7. Pressure cook for 6-7 whistles or till the meat is tender

Serve with steamed rice or phulkas

Tips

* Amma would add 1 tsp raw papaya, this tenderizes the meat, I use vinegar

* For mutton fry just cook till the water evaporates.

* If you have frozen meat, thaw to room temperature

* If it turns out too spicy, add coconut milk when serving it will tone down the spice.

Enjoy!!!

Onam Sadya Special: Olan

Olan

This is a special dish which is made mostly for a sadya. This dish needs very little time to prepare also it is one of those dishes that is made in small quantities when Amma would make a sadya not everyone likes the taste of it and secondly it can get rancid very soon. The main constituent of this dish is raw pumpkin and coconut milk.

Amma would make this last so that when served it is fresh. Lets get quickly through this recipe.


Ingredients

Raw Pumpkin: 100 gms (thinly sliced rectangular pcs)
Onions: 1 small (thinly sliced)
Green Chillies: 2 nos
Ginger: 1/4 inch sliced
Curry Leaves 4-5 nos
Coconut milk: 4-5 tbsps
Coconut: 1/4 tsp
salt to taste


Method:

1. Boil Pumpkin + Onions+ Green Chillies+Ginger in very little water
2.Add coconut milk+ curry leaves + oil and salt to taste

Olan is ready!!!!!

This is ready isnt it simple....Mallu cooking is simple!!!!!

Onam Sadya Special: Elashery (Raw Plantain & Elephant Yam Curry)

A Sadya is incomplete without Elashery. I am still not perfect to make this but with experience it gets better. Amma had a set of instructions on how to prepare this dish. the course of this recipe we would know that. Elashery is Pushkar's (my husband) favorite dish. I think Elashery is one of the few malayalam words he picked up quickly. Elashery is made with Raw plaintain and elephant yam, You can use any raw plantain but my choice is the Etha kaya, the Plaintain found in Kerala the long one. In mumbai you would get this in Matunga.

Lets get to the receipe

Elashery

Ingredients

Elephant Yam : Chopped in asymmetrical pcs (100-200gms)

Raw Plaintain: Chopped in asymmetrical pcs (100-200gms)

Beans (Payara); 2-3 nos
One Full Coconut: Grated

Mustard seed: 1tsp

Cumin seeds: 1-2 tsp

Pepper: 1-2 tsp

Red chillies 2-3 

Curry Leaves: 5-6 nos

Turmeric: 2 tsp

Red Chilli powder; 1-2 tsp

Water: 100-200ml

Oil: 2-3 tbps
Salt to taste


Method

1. It is important to cut the veggies asymmetrically, unevenly. This is super easy just chop the way you feel
2. Boil the vegetables with salt+turmeric+chilli powder until they are firm but cooked
3. Grind half the grated coconut+cumin seeds+black pepper into a coarse paste avoid using water.
4. Mix this paste to the boiled vegetables and let it cook for 1 min. Keep aside
5. Heat oil in a pan add the mustard seeds+ the remaining grated  coconut. 
6. Saute till the colour of the mixture turns red ( like red ants in Amma's dictum because that is when the oil separates)
7. Mix this with curry and add the curry leaves.

Elashery read to be served. 

This dish has to be made on the day of the sadya because it has a lot of coconut, So if this needs to stored refrigerate in an air tight container.