Urulai Kizhangu Mutton Varuval
|Potato Mutton Fry|
Potato Large - 2 nos
Mutton with bones - 1/2 kg
Onion medium chopped - 2 nos
Curry leaves - few
Ginger and Garlic paste - 1 and 1/4 tbsp
Red Chilli powder - 1 and 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1/4 cup
Oil - 3 tbsp
|Urulai kizhangu Mutton Varuval|
Peel the potato skin, chop into cubes and boil until 3/4th done.
In a pressure pan add mutton pieces, chopped onion, curry leaves, ginger and garlic paste, red chilli powder, turmeric powder and water.
Pressure cook mutton until tender for 15 mins.
Once pan pressure is released, remove the pan lid, add required salt, par boiled potatoes and oil to the mutton gravy and mix well.
Keep pan on high heat and cook until the gravy dries up.
Fry the mutton pieces on medium heat without breaking the potatoes until the oil separates on the sides of pan.
Serve hot mutton potato fry with steamed rice or with chapati.
|Aloo Mutton Fry|