Mutton suka varuaval (mutton dry fry) recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Mutton or Goat (without bones is better) - 1 lbs. or 500 grams
  2. Ginger Paste - 1 teaspoon (tsp)
  3. Garlic Paste - 1 teaspoon (tsp)
  4. Green Chilies - 4
  5. Onions - 1
  6. Cumin seeds - 1 teaspoon (tsp)
  7. Fennel seeds - 1 teaspoon (tsp)
  8. Cumin seeds powder - 1 teaspoon (tsp)
  9. Black Pepper powder - 1 teaspoon (tsp)
  10. Coriander powder - 1 teaspoon (tsp)
  11. Garam Masala powder - 1 teaspoon (tsp)
  12. Turmeric powder - 1/2 teaspoon (tsp)
  13. Hot Chili powder - 1 teaspoon (tsp)
  14. Curry Leaves - 3
  15. Oil - 1/4 cup
  16. Salt - as needed

PREPARATION:

  1. Cut the mutton into 1 inch cubes
  2. Cut the onions into small pieces
  3. Slit the green chilies into halves
  4. Pressure cook mutton with 1/4 cup of water, fennel seeds, cumin seeds and turmeric for 6-8 whistle or cook for 1.5 to 2 hours until tender in a pot
  5. Heat oil in a pan, add chopped onions until they are golden brown
  6. Now add green chilies and curry leaves and cook 3 min
  7. Now ginger garlic paste, pepper powder, cumin powder, coriander powder, garam masala, salt and the cooked mutton (has some water or add 1/4 water)
  8. Cooking until all the water is gone until its dry(you will see oil separated from meat)

NOTES:




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