The mutton fry with curry leaves (mutton vepudu or mamsam (meat) vepudu) dish is so spicy, easy and wonderful - that you will just love it. Its my mom's recipe! The cold weather is out there - mutton fry with warm rice is totally a spicily comfort food.
I generally buy meat from whole foods. The meat is much tender, tasty and cooks easily. If you think the meat is tough and not tender, pressure cook the meat before using it for the fry(Save the broth obtained from pressure cooker for soups etc)
Ingredients for masala paste (for 2 pounds of mutton)
1/2 cup of curry leaves (karvepaku) - about 30 leaves
2 tbsp coriander seeds (dhaniya)
2 tbsp coriander powder
6-7 red chillies (Reduce the amount for a less spicy dish)
3 tbsp ginger garlic paste
1 tbsp cumin (jeera)
In pan, dry roast the coridaner seeds, jeera, curry leaves and red chillies and grind into a paste with the other ingredients.
Wash meat appropriately and coat with 2 tbsp of salt and 1tsp of turmeric. Heat oil in a non stick pan and add the mutton pieces. You will notice the pink meat will slowly start turning to brown color. After 5 minutes, add 1/2 cup of water, cover the pan, lower the heat to "medium" and let the meat cook for about 15 minutes. Keep an eye that the water doesnt evaporate completely from the pan. At this point add the masala paste and mix with the mutton pieces. Saute the mixture for 5 more minutes and cover the pan for 10 minutes on low heat.The raw taste of the masala paste should be gone by now. If the meat is still undercooked, keep adding 1/2 cup of water and allow the meat to cook and then remove the lid and allow the water to evaporate to get "fry" texture. Sprinkle with cilantro and serve with warm rice.
I love this dish. The mutton fry (vepudu) pieces with "toor dal and spinach" are totally delicious. Everyone who tasted this dish were all full of praises for me (my mom in turn). The same recipe can be followed with chicken pieces, but mutton fry with curry leaves masala rocks! Do leave me a comment after you tried this recipe
Tuesday, December 4, 2007
Mutton Fry with curry leaves
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9 comments:
Vallli
I have to say this is Fantastic, though I am a hardcore fan of curry leaves, I never experimented with curry leaves blended with other masala paste! It's worth to paste curry leaves as it gives a unique tang and helps digestion as well.
Hats off
Thulasi
Thank you Thulasi :) Isnt the fry amazing? I make it so often :) and eat it with tomato charu
Valli, Your mutton fry looks really delicious! Thanks for sharing this recipe. I hope to try this out. I have some questions and need your advise. I have seen leg of lamb versus lamb cubes for stew at the local natural store. Do you think I could use either one? I am not sure but I had problems using the pressure cooker as the meat usually comes out quite dry and stringy. I think I am not using the right cut of meat. So I usually just cook the meat over low heat for several hours. It does come out alright but it just takes too long. Any advise? Thanks.
Thanks... I used your recipe to decide what to eat on my visit to Chennai India. Fantastic...
Thanks for the recipe. We tried it twice a few months ago and loved it so much! I am going to do it again now for lunch and I wanted to check the recipe again. Thanks!
It was awsome !!!
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Valli Akka,
I live in South Africa and we get lamb here... which does not cook easily....
How would you adapt this recipe if I have to put some pressure cook whistles to this?
Aseem
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