Mutton Perathal (Mutton Gravy)

MUTTON PERATHAL

to marinate
1 kg mutton - cut into small bites
1 tbs of ginger garlic paste
4 tbs of yogurt
2 tbs red chilly powder
1 tsp turmeric
2 tbs of chopped coriander leaves
1 sprig of curry leaves
2 green chilies - halved lengthwise
1 small tomato - chopped
1 tbs fennel powder
1 tsp cumin powder
1small onion chopped coarsely

for tempering
2 small piece of cinnamon sticks
2 cloves
3 star anise
3 cardamons
2 big onions-sliced finely
1 sprig curry leaves
2 green chilies - chopped small (optional if you prefer more heat)
1 small potato - cut in small cubes
3 tbs chopped coriander leaves

Preparation

1.  Wash and cut into bite size mutton, drain and set aside in a bowl.
2.  In the same bowl, add all ingredients for marination, season with salt and mix well all and set aside for minimum half hour.
3.  If using pressure cook, add the marinated ingredients and pressure cook for 2 whistle, also depending the cut and size of the meat.
4. While the mutton is being cook,  in a different pan, heat some oil. 
5.  Once oil is hot, add in cinnamon sticks, cloves, anise and cardamons.  Once it starts to pop add in potato cubes and give it a golden colour.
6.  Next add in onions and stir fry till soft on medium flame
7.  Add in green chilies and curry leaves mix well. Stir for a few more minutes.
8.  Add this tempered items to the already cooked mutton gravy, add in chopped coriander leaves and give a good stir and let it simmer for a few more minutes.
9. Ready to be served with hot rice or even chapatis.


Enjoy!!!