Sunday, September 26, 2010

Mutton Peralan

Mutton: 1 kg
Onion: 3 medium
Ginger: 1 tbsp
Garlic: 1 tbsp
Green Chilly slitted: 3-4 Nos
Tomato: 1 medium
Fennel powder: 1/4 tbsp
Pepper powder: 1 1/4 tbsp
Coriander powder: 1 1/2 tbsp
Garam masala powder: 2 tsp
Turmeric powder: 1tsp
Coconut milk thin : 1/2 cup
Coconut milk thick: 1 cup
Salt : to taste
Coriander leaves: 1 tbsp
Curry leaves: 2 springs
Vinegar: 1/2 tbsp

Clean mutton with 1/2 tbsp vinegar and 1 tsp turmeric powder, keep it aside. Heat oil in a pan, add onion, ginger, garlic, green chillies and curry leaves, saute till they become translucent. Add chopped tomato and saute well. Add coriander powder, turmeric powder, fennel seed powder, garam masala powder and pepper powder. Saute until the raw smell goes, add Mutton pieces. Stir well. Cover and cook for 5 minutes in low flame. Then add thin coconut milk. Close the lid and cook in medium flame till soft. Remove lid and add thick coconut milk, cook for another 5 minutes in low flame. Remove from fire and transfer to a serving bowl. Garnish with coriander leaves. Serve hot with palappam, vellayappam, bread or idiyappam