Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional cuisine, with Madurai Style Mutton gravy, today’s special recipe.
Now, in our Hotspot Kitchen, we’re going to see how Madurai Mutton Curry is prepared. Even though Madurai is known for valor, we’re here going to take down a ram to cook it fine. Shall we go through the procedure? Yes, come on.
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Now, in our Hotspot Kitchen, we’re going to see how Madurai Mutton Curry is prepared. Even though Madurai is known for valor, we’re here going to take down a ram to cook it fine. Shall we go through the procedure? Yes, come on.
Clean the mutton, nice and fine; add 1½ teaspoon ginger garlic paste, turmeric powder, salt for taste, and 1 tumbler of water. Boil the mutton in a cooker until four whistles.
Let’s prepare the masala for the Mutton Curry: dry fry the poppy seeds and fennel seeds in a kadai; when the mixture fried, remove them and add peeled small onion and tomato to the kadai and oil fry them and keep aside.
Then dry fry the coconut slices in the kadai. After frying all the items, grind the fried coconut, poppy seeds and the fennel seeds together to a fine paste; grind the fried small onion and tomato together to a fine paste.
Now, heat 3 teaspoons of peanut oil in a kadai; add cinnamon, cardamom, clove, anise star and curry leaves to the hot oil, and fry them. To the fried mixture, add curry leaves and the boiled mutton.
The mutton will remain tender, even though it’s fried in oil, since it has been precooked.
Add mutton masala, curry masala, to the mixture. Mutton masala gives nice flavour to the curry. Finally, add the onion tomato paste to the mixture.
Add salt for taste and water as needed. Here use the mutton boiled water, since gives the necessary essence to the curry.
Keep the stove in high flame and let the curry boil for 8 – 10 minutes. Now, add the paste prepared with poppy seeds, coconut and fennel seeds; let the curry boil further for 5 minutes in low flame.
When the curry is boiled well, top up it with coriander leaves and get the curry out of flame. Wow, the yummy Madurai Mutton Curry is ready to be served with Dosa, Idly, Chappati, Boiled rice etc.
Ingredients
Directions
Clean the mutton, nice and fine; add 1½ teaspoon ginger garlic paste, turmeric powder, salt for taste, and 1 tumbler of water. Boil the mutton in a cooker until four whistles.
Let’s prepare the masala for the Mutton Curry: dry fry the poppy seeds and fennel seeds in a kadai; when the mixture fried, remove them and add peeled small onion and tomato to the kadai and oil fry them and keep aside.
Then dry fry the coconut slices in the kadai. After frying all the items, grind the fried coconut, poppy seeds and the fennel seeds together to a fine paste; grind the fried small onion and tomato together to a fine paste.
Now, heat 3 teaspoons of peanut oil in a kadai; add cinnamon, cardamom, clove, anise star and curry leaves to the hot oil, and fry them. To the fried mixture, add curry leaves and the boiled mutton.
The mutton will remain tender, even though it’s fried in oil, since it has been precooked.
Add mutton masala, curry masala, to the mixture. Mutton masala gives nice flavour to the curry. Finally, add the onion tomato paste to the mixture.
Add salt for taste and water as needed. Here use the mutton boiled water, since gives the necessary essence to the curry.
Keep the stove in high flame and let the curry boil for 8 – 10 minutes. Now, add the paste prepared with poppy seeds, coconut and fennel seeds; let the curry boil further for 5 minutes in low flame.
When the curry is boiled well, top up it with coriander leaves and get the curry out of flame. Wow, the yummy Madurai Mutton Curry is ready to be served with Dosa, Idly, Chappati, Boiled rice etc.