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Saturday, 17 December 2016

Spicy & Tangy Dry Mutton Fry


          If you are looking for a dry mutton fry, then please do try this recipe. It turned out to be absolutely delicious, with a spicy and a tangy flavour. It can be relished with rice or chapatti. You can also make a roll of it to be had as a snack. Please check for an easy step by step method with pictures to prepare it.








  • 500 gms. mutton with bones, cubed
  • salt to taste
  • 2-3 tbsp. oil
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 3-4 dry red chilies
  • 2-3 green chilies, slit
  • 1-2 sprig curry leaves
  • 1 tbsp. butter
  • 1 tsp. chili flakes
  • 1 tsp. pepper powder
  • 1-2 tsp. lime juice
  • 2-3 tbsp. coriander leaves, chopped






          Pressure cook the mutton in 1 cup water and salt for 15 minutes on a low flame after the first whistle.

          Heat oil in a pan and add the ginger-garlic paste and tomato paste. Fry till the oil separates. Then add the boiled mutton along with the stock and simmer till almost dry.

          Add all the dry spices and mix well. Then add the onion, garlic, red chilies, green chilies, coconut and curry leaves. Continue to fry on a medium flame till dry.

          Add the butter, chili flakes, pepper powder and lime juice. Mix well and keep it covered for 5 minutes. Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.





                    Heat oil in a pan and add the ginger-garlic paste and tomato paste. Fry
                    till the oil separates. 



                  Then add the boiled mutton along with the stock and simmer till almost dry.



                                Add all the dry spices and mix well. 



                    Then add the onion, garlic, red chilies, green chilies, coconut and curry
                     leaves. Continue to fry on a medium flame till dry.



                    Add the butter, chili flakes, pepper powder and lime juice. Mix well and 
                    keep it covered for 5 minutes. 



                    Garnish with coriander leaves and serve as a side dish with any form of
                    rice or Indian bread.



                 








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