Friday, September 28, 2012

Vegetarian Mutton Stir Fry

The same vegetarian mutton. The same as the previous (Vegetarian Mutton Rendang, Vegetarian Mutton Curry, Vegetarian Mutton Peratal & Vegetarian Mutton Varuval). Yep. The mushroom stalks (Mushroom Veggie Burger) made mutton pieces. The pretty much safest compared to mock chicken, mock mutton and those all about coloring and taste enhanced artificial vegetarian mocks. Actually, to tell you the truth, my husband is still not in flavour of even these vegetarian mutton, but I am okay. He actually prefers the real vegetarian food deal (Bitter Gourd Sambar, Eggplant Tikka Masala, Vegetarian Sandwich & Cucumber Yogurt Salad). What should I say? I guess to each its own. But potentially, there's no point I cook vegetarian mutton if he is not keen? Unless, every now and then I cook for myself. Right. Lets get to the recipe now (Baked Bread Rolls & Vegetarian Winter Melon Soup). Spices and all things nice, vegetarian mutton mixed with turmeric powder (Turmeric Tomato Soup) and corn flour and fried, followed by quickly stir frying (Spinach Tofu Stir Fry) together.

400g vegetarian mutton
1 1/2 tsp turmeric powder
1 1/2 tsp corn flour
2 dried red chillies - snipped into small sections
1 green chilli - sliced thinly
3 shallots - sliced thinly
4 garlic - sliced thinly
1/2 ginger - sliced thinly
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
4-5 tbsp oil
1/2 lime - extract juice
Salt for taste

Gently rub cornflour, turmeric powder and a pinch of salt (cornflour will prevent the rolls from breaking up when stir fried) over the mutton rolls.
Deep fry in batches, remove and keep aside.
In the same oil, saute  the rest of the ingredients for 1-2 mins (except fried rolls and lime juice).
Add fried rolls, pour lime juice and season with a tiny bit of of salt.
Stir fry until rolls becomes glossy and sunshiny.
Dish out/remove from heat.

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