mutton – Meal Haven

Mutton Chukka Keerai Curry

Another recipe which is a regualr in my mom’s kitchen is mutton with brinjal and sorrel leaves/khatta palak or chukka keerai as we call it. This curry can be served with rice, chapathi or pooris too.

Ingredients:

Mutton – 500 gms

Medium sized Tomatoes – 2

Onions – 2

Chilly powder – 2 tsp

Coriander powder – 4 tsp

Turmeric powder – 1/2 tsp

Ginger paste – 1 1/2 tsp

Garlic paste – 1 1/2 tsp

Small violet brinjals to be sliced into four – 7 -8 nos

1 small bunch consisting of 15-20 leaves of Chukka keerai/sorrel leaves(English)/Khatta palak(Hindi)

Oil – 2 tbsp

Salt to taste

Coriander leaves (chopped finely) – 10 stalks

Mint leaves (chopped finely) – 15

Preparation:

Clean the greens and take only the leaves. Discard the stems. Wash and chop them.

Heat oil. Add chopped onion and sauté till it becomes soft. Add ginger garlic paste and sauté till the raw smell of ginger and garlic goes away. Add mint leaves and half of coriander leaves. Chopped tomatoes and fry well till tomatoes turn pulpy. Then, add chilly powder, coriander powder, turmeric powder and sauté on very low fire for 2-3 minutes or else, the powders may get burnt. Then add meat and sauté well. If you feel the meat may stick to the pan, sprinkle with water and sauté for 5-7minutes. Transfer to cooker and add 1 and 1/2 cup of water to cook meat. Cook for one whistle. After one whistle, lower the heat and cook for 10 minutes (depending on the quality of meat).Since this is soft, tender meat I have kept it for 10 minutes only. Put off the fire and open the cooker only after the pressure goes down. Then add sliced brinjals and add chopped sorrel leaves and cook on low flame till brinjals are tender. Remove when gravy thickens.

Mutton Chana Dal curry

Non-Vegetarian, Uncategorized

Ingredients:

Mutton – 1/2 kg

Chana Dal – 1/2 cup

Curds – 1/2 cup

Onion – 1 medium size

Tomato – 1medium size

Chill powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Mint leaves/Pudina – 7 to 8 (optional)

Coriander leaves – 4 to 5 stalks

Bay leaf -2

Cloves -3

Cinnamon – 1 inch piece

Cardamom – 2

Ginger garlic paste – 2 tsp

Coconut Paste (if desired) – 2 tsp

Oil – 2 tbsp

Preparation:

Soak chana dal in water for 20 minutes.

Marinate the mutton with curds, 1/2 tsp ginger garlic paste. 1/4 tsp chillie powder, 1/4 tsp coriander powder, 1/4 tsp turmeric powder and 1/2 tsp salt. Let it marinate in the fridge for 30 mins.

Meanwhile, in a pan, heat oil and add bay leaf, cloves, cinnamon and cardamom and flash fry for 20 seconds. Then add onions and sauté. Add mint leaves and half the coriander leaves. Add ginger garlic paste and fry on slow fire till raw smell goes away. Then, add finely chopped tomatoes and sauté till tomato becomes a pulp/paste. Add turmeric powder, chilli powder and the coriander powder. Sauté well and add marinated meat and sauté well. Add soaked chana dhal and 2 cups water and cook in pressure cooker for 1 whistle. After a whistle, lower the flame and cook for 10 mins and put it off. Let the pressure cooker cool, then open the cooker and see whether meat and chana dhal is cooked. (If not cooked, keep for some more time). Check the gravy for a semi thick consistency. Add garam masala powder. If too watery, boil for more time and remove from fire. For slight variation in taste, you can add 2 tsp ground coconut paste (if desired). Garnish with coriander leaves.

Markandam Soup (Mutton Rib bone soup)

Non-Vegetarian

Mom’s speciality. A soup bursting with flavours which is a big hit with the entire family. The broth is simmered with the spices and the bones cooked alongwith it, brings out the richness of this soup. It can be had with rice or can have it on its own.

Ingredients:

Markandam or Rib bones – 250 gms

Garlic – 3/4 tsp paste

Ginger – 3/4 tsp

Onion – 1 medium

Tomato – 3 medium sized

Coriander leaves – 1 1/4 tsp chopped plus some for garnish

Chillie powder – 2 tsp

Coriander powder – 3 tsp

Kashmiri chillie powder – 1/4 tsp (for colour only)

Turmeric powder – 1/2 tsp

Mint leaves/Pudina choped fine – 7 leaves (optional)

Water – 1 1/2 cups

Salt – To taste

Seasonings:

Garlic crushed – 3 or 4

Ghee – 1 tsp

Pepper powder coarsely crushed – 1/2 tsp

Curry leaf – 1 sprig

Preparation:

In a cooker, add all of the above ingredients except the seasonings. Close the lid and let it boil. After 1 whistle, reduce the flame to the lowest and let it boil for 8 – 10 mts, depending on the tenderness of the meat. Once done, open the ooker and check if the meat is cooked. If the soup is very watery, boil it for some more time without the lid on.

Heat a tsp of ghee and add coarsely ground pepper first. Then add the crushed garlic and curry leaves. Pour the seasoning in the soup and voila… the soup is ready.