Monday, September 26, 2011

Mutton Varuval

In throne mutton again. See I told you? You can't possibly separate mutton from Indians like us (Mutton Parathal, Pepper Mutton Curry, Indian Mutton Meatball Soup & Mutton Soup)? No, you can't. I am okay, but my other half-half? He is out rightly a mutton lover. So? Instead of repeating the same mutton dish, I try to coin new dishes (Mutton Dalca, Mutton Kurma, Masala Mutton Curry & Mutton Keema). Mutton Varuval of course obviously is a dry style and believe me, there's various ways and various styles according to your preference. Mine version is a twist. A twist in the sense that I added dark soy sauce and almond powder. Of course, almond powder or even paste can be replaced by cashew nuts or kas-kas, if you want to. But the end result will still be succulent mutton coated in a dry style spicy gravy and scented by coriander leaves (Vegetarian Mutton Varuval).

Vegetarian Delight: Indulge in Coconut Creamed Spinach

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