Mutton Fry aka Varutha Kari in Tamil is very simple mutton dish from my home town… “Chennai” makkale! Amma makes this dish whenever she makes sambar on a non veg day, the perfect pair i would say. make it chunky or dry depending on your choice … its so versatile dish, the dry version goes well with rice and chunky version with suda suda idli or kal dosai. Well, that eye catchy, tasty “வறுத்த கறி” is shared here!
|1 lb or 1/2 kg||Mutton|
|2 cups||Onion (finely chopped)|
|1 cup||Tomato (diced)|
|1 teaspoon||Ginger garlic paste|
|¼ teaspoon||Turmeric powder|
|1 teaspoon||Red chilli powder (spicy)|
|3 teaspoons||Coriander /dhania powder|
|1 & 1/2 teaspoon||Salt (or to taste) preferably kosher|
|10 leaves||Curry leaves|
|2 tablespoons||Coriander leaves- for garnishing|
|1 & 1/2 cup||Water|
|2 (1 inch)||Cinnamon stick (small)|
|1 teaspoon||Black pepper corns|
|1 teaspoon||Cumin seeds|
Lets see how to make this Mutton fry.. very stylish in english but for us its kara saramana varutha kari…
Some mutton recipes to try..
- Wash and cut mutton (Goat meat) into desired size and keep aside.
- Dry grind all the ingredients in table-2 to a fine powder and keep aside.
- Heat oil in a pressure pan or cooker, season with curry leaves and fry onions till golden brown.
- Saute the mutton pieces along with ginger garlic paste, chopped tomatoes, turmeric powder, red chilli powder, coriander powder and salt.
- Keep frying until the masala turns dark brown.
- Now add the ground masala powder along with 1 & 1/2 cup of water and pressure cook for up to 3 whistles.
- Once the steam settles, open the cooker and let simmer the gravy until it thickens.
- Garnish with chopped coriander leaves and serve with rice and sambar.
- Serves 4 approx
- If you prefer this dish (dry version) then after the pressure release… you need to simmer over low flame and saute till it becomes dry.
- Tender baby goat meat works like a charm for this recipe.