Thursday, March 22, 2012

Mutton Fry with Capsicum and Kashmir Chillies

   For one who has been weaned on Mutton (goat/lamb) meat from childhood, I can hardly resist the home made Mutton curries and fries even now!  

   Indian curries and especially meat preparations are all dark in complexion as they are heavily loaded with spices, and takes long time to cook.
   The question of why not make an Indian Mutton curry with a medley of colourful Salad (salad like!) twist; which is easy on the palate and pleasing to eye, led me to try this! I have used minimum ingredients and spices to cook up this recipe!  The capsicum and the Kashmir chilies give colour and flavour to the dish and result is tangy and yummy!

  1.        Goat/Lamb meat (Boneless) – 250 to 300 g
  2.          Onion – 1
  3.  .   Capsicum(any colour) big – 1
  4.  .   Kashmir Chilies-  6
  5.  .   Dried Red Spicy Chili (round)- 5
  6.  .   Coriander Powder – 1 Tbsp
  7.         Clove – 2
  8.      Cinnamon stick – 1 cm
  9.      Turmeric powder – 1Tsp
  10.     Cooking oil – 1Tbsp
  11.    Salt to taste.   
  12.    Garnishing – any cut leaves of coriander/leek/mint/parsley 

  Cut the meat to small pieces (2 to3 cm) Pressure Cook the meat with a cup of water and the turmeric powder for five minutes to make it tender.
  Cut the Capsicum and onion in to medium (2cm) pieces. Break the Kashmiri chillis three pieces each.
  1.   Heat a Kadai/wok and add the oil. Once the oil is heated, bring it to  medium flame.
  2. Add the cloves and Cinnamon to the oil and fry for half a minute to get the flavor.
  3. Add dried red spicy chilies and fry for half a minute.
  4.  Add the cut onions, capsicum and Coriander powder, and fry for two minutes along with a pinch of salt. See that the color of the capsicum remains green and not over cooked.
  5. Transfer the cooked meat to the kadai. Add the Kashmiri chilies and coriander powder. Add salt to taste while cooking. Fry for a minute.
  6.  Finally add the meat stock and cook on a medium flame for a few minutes. The water helps the meat to absorb all the flavor and spices.
  7.  Do not over fry it. Let the vegetables, chilies and the meat stand apart. Transfer the meat once all the water is dried to the serving bowl.
  8.   Garnish as you wish.
  9.  Goes well with all Indian breads and rice.

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