Wednesday, February 10, 2010

Mutton Parathal With Potatoes

Mutton curry is forever a sincere joy for Indians like us. All the more cooked with a good heapful of potatoes, we appreciate it even further. This mutton parathal with potatoes speaks for itself, as you can see, appealing with its terror-merror red spiciness, but kept as simple as possible by elevating with pantry friendly ingredients. So, all you mutton lovers, come, lets joy in by teaming it with rice, preferably more sensational when flooded with Rasam, and then mashed all up with our fingers as tummy and heart filling meal.

2 medium pieces of mutton (bought from the supermarket)
3 medium potatoes (diced into cubes)
3 tablespoon (or as needed) plain chili powder - mix with some water for a thick paste
1 tablespoon onion paste
1/2 tablespoon ginger paste
1 tsp garlic paste
Spices; 1 cinnamon, 2 star anise, 4 cloves and 4 cardamoms
One handful of curry leaves
4 tbsp oil
Salt for taste
Cut mutton into bite sizes, wash thoroughly and drain.
Mix in ginger paste and garlic paste 
In heated oil,  add onion paste, spices and chilli paste. 
Stir and cook till aromatic and oil splits.
Add mutton, potatoes, curry leaves, salt and pour 2 cups of water.
Close with a lid and cook till mutton and potatoes are soft and tender.
Open lid and cook for another couple of mins to thicken the gravy.
Yummy Mutton parathal is ready for serving!

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