Monday, 27 March 2017

Erachi varattiyathu..... Slow cooked mutton..

The very name has Kerala written all over it. ...:)
This is a spicy and v.yummy dish..
This recipe is very much inspired by the Kerala meat fry recipe from ...i added my lil mad tweaks to it.

This is a v. fragrant dish too... So if you intend to surprise someone... Good luck 😆
OK here goes...

Mutton 1/2 kg
Ginger garlic paste 1tsp
Vinegar 1 tbsp
Shallots or small onion slices 1/4 cup
Garlic 4 cloves
Curry leaves
Dry roasted and pounded fennel or saumf 1 tbsp
Pepper powder 1 tbsp
Coriander powder 1 tsp
Red chilli powder 1tsp
Turmeric 1/2 tsp
Garam masala 3/4 tsp
Salt to taste
Coconut oil a few tsps
A tsp or more of water to bind all of this into a thick paste.
Mix all these ingredients and rub it on to the cleaned and drained mutton.
Keep. Aside for at least an hour.
To saute and add
Mustard seeds 1/2tsp
Ginger and garlic juliennes 1/4 cup
Shallots or small onion slices 1/2 cup
Green chillies slit 4-5
Curry leaves
Slices of thinly cut coconut... This adds so much flavour and taste to the dish.. Don't omit it.
And my mad tweak.... A few tsps of Jaggery powder.
(completely optional)
Pressure cook the marinated meat with very little water.. Maybe a 1/4 cup or less.
Pressure cook for 5whistles (I had to do an extra to get it to my liking)
Heat coconut oil in a pan and splutter mustard now add the coconut slices and saute.
Add the ginger garlic and shallots,green chillies and curry leaves too.
Saute till golden.
Pour it over the already boiling,cooked meat.
Reduce the liquid in the meat on a medium flame till it reaches a consistency, you desire.
[add the jaggery powder when you see the sauce thickening] 
I wanted it to turn a deep brown and ooze oil... But my ever hungry family was near the cooker... Asking me if it was done.. And my kid even told me.. That's enough cooking... Now dont kill the mutton, Amma!!
So I had to stop with a wee bit of gravy.. Thick n glorious!!
Serve hot with bread of your choice, rice...
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