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| Home -> [Curries, Entrees, Lamb & Mutton] -> [Elu mus (mutton curry) Recipe] |
Elu mus (mutton curry)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Curries, Entrees, Lamb & Mutton |
Rating: |
0 |
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Ingredients:
| 900
| grams | Mutton | | 50
| ml | Vinegar | | 1
| | Onion | | 3
| | Cloves garlic | | 4
| slice | Ginger | | 50
| ml | Oil | | 1/2
| tsp | Chilli powder | | 2
| tsp | Paprika | | 1/2
| tsp | Turmeric | | 1/4
| tsp | Black pepper | | 3
| tsp | Coriander | | 1
| tsp | Cumin | | 1/4
| tsp | Fenugreek | | | -sprig curry leaves | | 500
| ml | Coconut milk | | 1/4
| tsp | Curry powder | | 1
| tsp | Salt |
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Procedures:
| 1 | Cut the mutton into bite size pieces and place in a bowl. | | 2 | Pour on the vinegar and leave to marinade for 30 minutes. | | 3 | Chop the onion, then grind in a pestle and mortar with the garlic and ginger. | | 4 | Heat the oil and fry the onion, garlic and ginger. | | 5 | Add the chilli powder, paprika powder, turmeric, black pepper, coriander powder, cumin powder, fenugreek and curry leaves and stir fry for 3 minutes. | | 6 | Drain and remove the mutton from the marinade and add to the pan. | | 7 | Fry for 5 minutes, then pour in the coconut milk together with the marinade and bring to the boil. | | 8 | Cover the pan, reduce the heat and simmer for i hour, or until mutton is cooked. | | 9 | Just prior to serving sprinkle with the curry powder and add salt to taste |
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