Mutton Varuval (Mutton Fry)
750 grams Mutton
1" piece ginger
7-8 flakes Garlic
2 pieces Cinnamon
2-3 Cardamoms (green)
4 Cardamoms (black)
1 tsp Peppercorns
2 Green chillies
2-3 red chillies
1 tbsp Poppy seeds
2 tbsp broken cashew nuts
Curd 1 cup (thick)
1/2 tsp Turmeric powder
Salt to taste
Oil or ghee
Wash, clean and cut mutton into small pieces and keep aside.
Chop one onion and cut the other two into pieces.
Chop ginger, garlic and soak poppy seeds in a little warm water for 15 mins.
Grind ginger, garlic, 2 onions cut into pieces,de-seeded chillies, green chillies, peppercorns, turmeric powder, cashew nuts and poppy seeds to a smooth paste.
Heat oil in a pressure pan. Add finely chopped onions and fry till transparent. Then add the cleaned mutton pieces and fry till the meat is brown.
Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture becomes dry.
Add salt and the well beaten curd, along with 2 cups of water.
Pressure cook for 10 - 15 minutes, or till the meat gets tender.
Garnish with chopped coriander leaves. Serve hot with rotis or rice.
While cooking meat, the easy method will be to bring the pressure cooker to the first whistle and then simmer. Leave it for 15 minutes and then put off the fire. Open when cool. The meat will be tender and then increase the fire and dry the gravy.
For the varuval recipe the gravy should just enough to coat the pieces and not watery.