Wednesday, February 10, 2010

Mutton Parathal With Potatoes

Mutton Parathal/Mutton in thick gravy? Sincerely and honestly, packing and kicking alive with aplenty mouth bursting and busting spiciness, of course a good heap of potatoes is akin a habit for me and mutton parathal must be completed with spices and all things nice. That's about it on my mind right now, maybe I might as well included that such a mutton dish was one I looked forward to, only during weekends, only once a month during my growing up years. Money was indeed hard to come by, dad a government servant earned just enough for the basics. So, mutton was like a heavy duty luxurious dish for us. Time has turned and twisted since then, I am not saying I am super duper rich now, but we can afford more regularly. For staying to true to what I gathered from mom's mutton dish, I did almost the same. Almost the same recipe, of course nothing should be replicated as it is, this mutton parathal is my outcome. Classic and ever loved!!

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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