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Erachi Ularthiyathu

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50

Ingredients

Serves 4

  • Mutton pieces 500 gms

  • Ginger garlic paste 1 tsp

  • Vinegar 1 tbsp

  • Pearl onions minced 2 tbsp

  • Coriander powder 1 tsp

  • Red chilli powder 1 1/2 tsp

  • Meat masala/ Garam masala 1 tsp

  • Fennel seeds powder 1 tbsp

  • Turmeric 1/2 tsp

  • Pepper 1- 1 1/2 tsp

  • Salt or as per taste 1 tsp

  • Coconut Oil 3 1/2 tbsp

  • Curry Leaves 3 sprig

  • Mustard Seeds 1/2 tsp

  • 1 Onion or Shallots finely sliced 10-12 nos

  • Green Chillies Slit 3-4 nos

  • Ginger ,Minced 1 tbsp

  • Garlic,minced 1 1/2 tbsp

  • Coconut Bits/Slices 3 tbsp

Directions

  • 01

    Clean and wash mutton

  • 02

    Marinate mutton with 1 sprig curry leaves, ginger garlic paste, salt, spice powders, vinegar, minced shallots. Keep it aside for 2 hours

  • 03

    Pressure cook mutton with 1/4 cup water for 3-4 whistles or until done. Do not over cook

  • 04

    Allow steam to vent naturally. Open lid and keep it aside

  • 05

    Heat 2.5 tbsp coconut oil in earthen vessel. Splutter mustard seeds

  • 06

    Add coconut bits and saute for a minute

  • 07

    Add ginger garlic, green chillies, onion/shallots, curry leaves and saute until onions are medium brown

  • 08

    Add cooked mutton with water and mix well. add 1/2 tsp pepper and mix. adjust seasonings if required

  • 09

    Lower the heat and cook until gravy is saucy

  • 10

    Drizzle 1 tbsp coconut oil and roast mutton until its dark brown and still succulent

  • 11

    Allow to sit for 10-15 minutes before serving

  • 12

    Serve hot with Malabar parotta or fried rice

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