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