Wednesday, February 10, 2010

Mutton Parathal

Mutton Parathal? Tell me about it? Always a pleasure right? I know. In my house, such a mutton dish is always a fancy frilly food spicy diviners. Mutton by itself is a favourite, and when cooked with with spices and all that nice and aromatic ingredients, I tell you. Mouth packing, tummy filling and hand licking deliciousness. Of course a good heapful of potatoes is also akin 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 do bond and jive with each other for building the food magical connection. And Mutton Parathal, trust me, does taste a whole lot better when warmed up for next day's 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.
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  1. Simple and satisfying great to eat on these cold winter months

  2. Mutton is my favourite...It is a nice recipe. .will surely try it

  3. I love is also popular in West Bengal also..loved this Recipe


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