Earlier I've shared the recipes for Vegetarian Mutton Peratal and Vegetarian Mutton Varuval. Now is this curry dish. Vegetarian mutton dusted with cornflour, fried and added into the spicy-peppery-tangy curry.
200g/1/2 packet vegetarian mutton
1 tsp of cornflour
1 inch ginger (sliced into thin stripes)
4 cloves garlic (sliced)
10 shallots (sliced)
2 medium size tomatoes (cut into 8 pieces)
1 or 2 tbsp meat curry powder (mix with some water for a thick paste)
1/2 tbsp crushed black pepper
1/2 cup coconut or carton milk
Oil as needed
Salt for taste
Dust mutton with cornflour, deep fry, remove and keep aside.
Leave about 3 tbsp oil in the same pan.
Saute ginger, garlic and shallots.
Add curry paste.
Cook till aromatic and oil splits.
Add tomato, crushed pepper, salt and milk
Let it simmer.
Drop in fried mutton, stir and cook for another 2 to 3 minutes.
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