Wednesday, February 10, 2010

Mutton Peratal


Mutton Peratal? Tell me about it? Always a pleasure right? I know. In my house, such a mutton dish is always a fancy frilly food diviners. Mutton by itself is a favourite, and when elevated alongside spices and all things nice and aromatic ingredients? Mouth packing, tummy filling and hand licking deliciousness. Of course a good heapful of potatoes is also like a must for mutton dishes? Say all you want, I personally believe that there's something about adding potatoes into mutton curries. These two ingredients, mutton and potatoes do bond and jive with each other for building Indian curry magical connection. And Mutton Peratal, trust me, tastes pretty much tastier when warmed up for next day's meal. Oh, if you like mutton peratal to be really dry, cook longer till gravy really thickens up. We on the other hand? We still prefer some gravy soaking up mutton.

Ingredients:
2 medium pieces of mutton
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
Method
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.


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