Mutton in Spicy Yogurt gravy

Just give it a try........

Ingredients

Mutton / Lamb:  1/2 kg cut into small pieces

For Marination:

Yogurt: 1/2 Cup
Turmeric Powder: 1/2 Tea Spoon
Chilly Powder: 1 Table Spoon

Coriander Powder: 1 Table Spoon

Fennel seeds Powder: 1 Tea Spoon

Garam Masala Powder: 1/2 Table Spoon

Pepper Powder: 1 Tea Spoon

Salt

For gravy

Onion: 1 Big

Fennel Seeds : 1 Tea Spoon

Crushed Ginger: 1 Table Spoon

Crushed Garlic: 1 Table Spoon
Green Chilly: 2 - 3
Tomatoes: 2

Oil: 3 Table Spoon

Salt

Water

Curry Leaves

Preparation Time: 1 Hour

Cooking Time: 30 minutes

Method

Clean the mutton well and drain off all the water and put it in a bowl

To this add  all the ingredients mentioned under for marination and mix well

Cover the bowl and place in fridge for minimum 30 minutes

To a pressure cooker pour oil and add fennel seeds

Once it crackles add sliced onion and saute for 2 to 3 minutes

To this add slit green chilly followed by crushed ginger and garlic

Saute for 5 to 6 minutes and add chopped tomatoes and curry leaves

Combine well and then add the marinated mutton 

Add little water to the bowl and take all the marination left in the bowl and pour it to the curry

Mix well and add more water if required

Close the lid and pressure cook for 2 to 3 whistles and in reduced flame for around 8 to 10 minutes or until the mutton is cooked well

Switch off the flame and once the pressure is gone open the lid and check the consistency of the gravy.
If required keep on flame for some more time and allow the gravy to be thick

Serve hot with rice or roti

Note:

Adjust the spices accordingly

Spicy Meat Balls

An Easy and Simple Recipe....

Ingredients (Makes 8 to 10 pieces)

Beef: 250 gms
Onion: 1 Finely Chopped
Green Chilly: 2 - 3 Finely Chopped
Ginger: 1 Small Piece Finely Chopped
Bread Slices : 5 - 6
Red Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Pepper Powder: 2 Tea Spoon
Garam Masala / Meat Masala: 1Tea Spoon
Chopped Coriander Leaves : 2 Table Spoon
Oil: 2 Table Spoon+ For Frying
Salt
Water
Curry Leaves

Preparation Time: 1 Hour
Cooking Time: 20 to 25 minutes
Method

Marinate the beef with 1 tea spoon of pepper powder, 1/4 tea spoon turmeric powder and salt
Keep it for 45 minutes to 1 hour
Pressure cook the beef and keep aside
Once it cools down put it to a mixer and mince it well. (Do not add water)
To a pan pour 2 table spoon of oil
To this add chopped onion and saute for about 5 minutes
To this add chopped green chilly and ginger and saute for another 5 more minutes
Now reduce the flame and add red chilly powder, 1/4 tea spoon turmeric powder, 1 tea spoon pepper powder, 1 tea spoon garam masala powder and saute till the raw smell of the masala goes
Add the minced meat to the masala and saute well
Add chopped coriander leaves and curry leaves. (Add salt if required)
Switch off the flame
Put the bread slices to a mixer and powder it
Add the bread powder to the meat mixture and mix well
The amount of bread powder has to be adjusted so that the moisture content in the meat mixture is less and the mixture can be rolled out
Roll out small balls out of the meat mixture and shape it well
Pour oil to a pan and once heated well reduce the flame and shallow fry the meat balls
Serve hot.