Homemade Mutton Pallipalayam & Chicken Curry

レシピ

材料・調味料 (Serves 3)

Oil: 3 tbsp

Lamb liver or Meat: 400 gms

Red onion: 1 large

Tomato: 1 small

Coconut: Half cup

Cumin: half tbsp

saunf: half tbsp

Cloves: 4

cardamom: 3

cinnamon: 2 medium

Dry Red chilli: 7

Garam Masala: 2 tbsp

Salt: 3 tsp

Coconut cut pieces: 10

Ginger & Garlic: 2 tbsp

Curry leaves: 6

Pepper powder: 2 tsp

Coriander powder: 2 tsp

作り方

0: Grind tomato and shredded coconut to a fine paste in a blender. Save the cut coconut pieces for later.

1: Pour oil in a pan and add the spices, saunf and cumin. Add the Red chillies with their seeds removed.

2: Add onion to the pan and stir it until it turns light brown.

3: Add in ginger garlic paste and fry until raw smells goes off. Take care not to let it burn.

4: Add tomato and coconut paste and stir well.

5: Once oil separates, add in lamb liver or meat. If using meat, pressure cook it for 10 whistles before adding it.

6: Add in Garam masala, salt and pepper powder. Let the meat cook for 5 mins. Stir in between.

7: Once the meat is cooked, add some water to make it easy to stir.

8: Once u get a thick gravy, add in coriander powder and the cut Coconut pieces.

9: Add water if u want it as a gravy. Once the raw smell of coriander goes off, add in the curry leaves and give a quick stir and remove it off the stove.

10: Serve hot with rice or roti.

ポイント

Using lamb liver or kidney is easier as there is no need for pressure cooking it.

Coconut pieces balance the heat of the chillies. You can add extra if u want. It adds crunch to the dish.

Removing chilli seeds will help reduce the heat of the dish.