INDONASIA MUTTON FRY

A delicious & succulent mutton recipe made with aromatic spices....found this incredibly recipe from a magazine many years back, cooked umpteen times & goes well with parathas....Tender mutton cooked in coconut milk & spices..... you can either cook it with thick gravy or cook it dry till all the gravy is reduced & the fat from the coconut milk is left in the bottom of the pan creating a light sweet & spicy taste.... the effort is beyond worth it :)

Preparation time:15-20 min.
Cooking time : 25-30 min.
Serves : 3

Ingredients:

• 500 gm lean mutton.
• 2 onions.
• 7 -8 red chilies.
• 1/4'' ginger.
• 4 cloves garlic.
• 2 tbsp chopped coriander leaves.
• 1 cup thick coconut milk.
• 2 cup thin coconut milk.
• 2 tsp roasted coriander seeds.
• 2 tbsp oil.
• 1/2 tsp roasted jeera.
• Salt to taste.
• 1-2 tsp freshly crushed pepper.
• 1/2 tsp turmeric powder.

Method :

• Wash & chop meat in chunks & place in a bowl.
• Chop onions & place half to one side.
• Grind chilies, garlic, ginger, coriander leaves, half the onion, turmeric & coriander seeds to a fine paste.
• Heat oil in a cooker add the remaining onions & saute till transparent.
• Add the meat, ground paste, crushed pepper, salt & the thin coconut milk & keep stirring till it boils.
• Add 1/2 cup water if required, close the cooker & give 4-5 whistles ( till mutton is tender, number of whistles depends upon the quality of the mutton )
• Open the  the pressure drops add the thick coconut milk & continue to cook until the liquid has been almost completely reduced.
• Serve hot with parathas.