Since I extended the Indian Thali Mela, I was in no hurry to post all my thali recipes. However since I was posting the Mutton Gojju, made differently from the previous methods, decided to share that before getting into the other Thalis.
With kids having their summer vacation, it becomes extremely tough to give them ideas to keep themselves occupied. I mostly end up drawing them something that they colour in a jiffy and are back with a new request. While I think I will keep myself busy with ideas for them, check out this recipe.
Other Mutton Recipes
Andhra Style Mutton Semi Gravy
Ingredients Needed
Mutton - 500 gms
Oil - 2 tsp
Fennel seeds
Cardamon - 3
Cloves - 3
Cinnamon - 3
Onions - 3/4 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 medium
Coriander powder - 2 tsp
Chili powder - 2 tsp
Water - 1 cup
Coconut paste - 1/2 cup
How to make the Mutton Gojju
Wash and cut into smaller pieces, let it drain in the colander.
Heat a kadai with oil. Add the fennel seeds, cardamon, cloves and cinnamon. Saute well.
Then add finely chopped onions. Saute till the colour changes.
Next add the ginger garlic paste and cook till the raw smell leaves.
Add the drained mutton pieces, saute on high flame till the water starts coming out.
Add turmeric powder and continue cooking.
Now add the mint leaves and cook on high. Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.
Make sure the water is all evaporated. Saute well.
Now add a cup of water or just enough to cover the gravy. Transfer to pressure cooker and cook for 3 whistles or till done.
Once the pressure falls down, remove the lid and add the coconut paste.
Bring to boil and simmer for few mins.
Finally garnish with coriander leaves.
Serve with rotis or pulao
Wash and cut into smaller pieces, let it drain in the colander.
Heat a kadai with oil. Add the fennel seeds, cardamon, cloves and cinnamon. Saute well.
Then add finely chopped onions. Saute till the colour changes.
Next add the ginger garlic paste and cook till the raw smell leaves.
Add the drained mutton pieces, saute on high flame till the water starts coming out.
Add turmeric powder and continue cooking.
Now add the mint leaves and cook on high. Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.
Make sure the water is all evaporated. Saute well.
Now add a cup of water or just enough to cover the gravy. Transfer to pressure cooker and cook for 3 whistles or till done.
Once the pressure falls down, remove the lid and add the coconut paste.
Bring to boil and simmer for few mins.
Finally garnish with coriander leaves.
Serve with rotis or pulao
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