Friday Food: Mutton Sukka Varuval

Mutton Sukka Varuval/ Mutton Pepper Fry

Ingredients:

1 lb mutton(bite size pieces, preferably with bones)
3 garlic pods
1 inch piece ginger
1 Tomato
1 onion (chopped finely)
Few sprigs of Coriander leaves (chopped)
1 sprig curry leaves
1/2 tsp cumin seeds
1 tsp pepper powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp turmeric powder
 2 tbsp oil
Salt to taste

Method:

Make a paste of ginger and garlic either with a mortar-pestle or in a blender.

Heat 1 tbsp oil in a pressure cooker. Add the cumin seeds and let it splutter for a second and then add half the chopped onion. Fry for a few minutes and add the ginger-garlic paste. Then add the chopped tomatoes, few curry leaves and coriander leaves.

Add turmeric powder and 1/4 tsp of garam masala. Add the mutton pieces and salt to taste. You can add 1/2 a cup of water if required. Pressure cook this mixture for 2 whistles on medium-high flame. Remove from heat.

In a separate pan, heat the remaining 1 tbsp oil. Add the remaining onion and fry until golden brown. Add curry leaves. Now add the liquid from the cooked mutton. To this add cumin powder, garam masala and pepper powder. Check the taste of salt and add more if required.

When the liquid is half its original quantity, add the mutton pieces and fry until all the liquid is evaporated. Keep stirring so that the pieces do not stick to the bottom of the pan.

Remove from heat once done, garnish with coriander leaves and serve hot.