Mutton Fry

Growing up in Hyderabad, mutton has been a regular dish in our household. It is not as widely available here in Southern California. Especially few years ago it was available only in some halal stores, or it was just me :) who never found the right places. From the last couple of years we are seeing more of it in asian grocery stores. Though mutton dishes come out delicious, I feel it takes much longer to cook it here than in India.

Ingredients:
2 lbs mutton (goat)
2 tsp chilli powder
½ tsp turmeric
Salt to taste
4 tsp ginger garlic paste
2 tsp oil

Spices to powder:
10 cloves
2 inches cinnamon
1 tsp poppy seeds
1 tsp cumin seeds
4 tsp coriander seeds

For Seasoning:
¼ tsp mustard
¼ tsp cumin
2 red chillies
Curry leaves

For frying:
One onion coarsely blended
½ tsp chilli powder
½ tsp turmeric
Salt to taste
2 tbsp oil

Cilantro to garnish

Powder the spices and add to mutton along with chilli powder, turmeric, salt, oil and ginger garlic paste.

Pressure cook it until the mutton is tender. (You do not need to add water, but depending on your stove and your cooker if needed add ½ cup of water. Cooking time differs depending on the mutton.)

Once the mutton is tender, evaporate the rest of the water on high flame.

Heat oil in a pan, add seasoning, when mustard starts to splutter add coarsely ground onion along with turmeric, chilli powder and salt.

When the onions is more than half way cooked, add the mutton and fry till every thing looks well roasted.

Garnish with cilantro.