Mutton nalli elambu (bones) roast recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 3 votes

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INGREDIENTS:

  1. Mutton nalli elambu (bones) - 1/2 kilogram (refer below)
  2. Sliced Onion - 200 grams
  3. Chopped Tomato - 100 grams
  4. Ginger, garlic paste - 2 teaspoon (tsp.)
  5. Turmeric powder - 1/2 teaspoon (tsp.)
  6. Chili powder - 2 teaspoon (tsp.)
  7. Fennel powder - 1/2 teaspoon (tsp.)
  8. Garam masala powder - 1/4 teaspoon (tsp.)
  9. Black pepper powder - 1/2 teaspoon (tsp.)
  10. Thick fresh coconut milk - 1/4 cup
  11. Salt - a needed.
  12. -- For Tempering --
    1. Mustard seed - 14 teaspoon (tsp.)
    2. Black pepper - 1 teaspoon (tsp.)
    3. Curry leaf - 1 or 2 sprig
    4. Dry chili - 2
    5. Oil - as needed

PREPARATION:

  1. In a pressure cooker add mutton bones, salt, turmeric powder, water as needed to submerge the bones. Pressure cook this for 4 whistle or until the bones are cooked really well.
  2. In a pan heat oil. Now add onion and sauté until they become translucent.
  3. Now add ginger, garlic paste, tomato and sauté until the tomato becomes mushy.
  4. Now add chili powder, fennel powder, garam masala powder, black pepper powder and sauté until the oil starts to separate.
  5. Now add the cooked bones along with the liquid. Increase the heat and cook until the 3/4 of the liquid evaporates. NOTE: stir continuous so you avoid burning and don't place lid.
  6. Now add the coconut milk. Simmer, stir and cook until all the liquid is evaporated (oil separates) and keep it aside.
  7. In a pan heat oil, add mustard seed, black pepper, dry chili, curry leaves once the mustard stop splattering add this to the roast bones;  mix well and serve.

NOTES:

  1. Goes well with rice, idli, dosai.
  2. Mutton nalli elambu (bones):
  3. Nalli bones

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