రాయలసీమ స్పెషల్ ఎండు ముక్కల పులుసు/Dry mutton curry in telugu/yendu mukkala pulusu
dry mutton curry in telugu
RESTAURANT STYLE MUTTON MASALA | MUTTON GRAVY RESTAURANT STYLE | SPICE EATS MUTTON CURRY
Restaurant Style Mutton Masala | Mutton Gravy Restaurant Style | Mutton Curry | Mutton Gravy | Spice Eats Mutton Curry | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
Ingredients for Mutton Masala:
- Mutton, curry cut pieces with bones- 1 kg
- Cumin Seeds- 1 tsp
- Grated Onion- 2 big onions (total 180 gms)
- Crushed Ginger- 2 tsp
- Crushed Garlic- 2 tsp (around 10-12 cloves)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Tomatoes, sliced- 4 medium (300 gms)
- Kasuri Methi - 2 tsp (Dry Fenugreek Leaves, roasted and roughly crushed by hand)
- Green Chillies, slit- 3 nos.
- Coriander Leaves, chopped- 3 tbsp
- Ginger, julienned- 2 tbsp
- Salt- 2 tsp or to taste
Preparation:
- Grate the onions and peel & crush the ginger and garlic. Also julienne some of the peeled ginger.
- Chop the coriander leaves, slice the tomatoes (preferably ripe and red ones) and slit the green chillies fully.
- Dry roast the fenugreek leaves, crush it roughly with your hand, keep aside.
Process:
- Heat oil in a pan and add the cumin seeds. Once it splutters, add the grated onion.
- Fry on medium heat for 6-7 mins till light brown in colour.
- Now add the mutton pieces, mix and sear on high heat for 2-3 mins. Continue to cook on medium heat for another 3-4 minutes till the mutton is browned.
- Add the crushed ginger and garlic, give a mix and continue to fry on medium heat for 4-5 mins till it’s cooked and oil separates.
- Now add all the spice powders (other than Garam Masala Powder) and salt. Give a mix and fry on low to medium heat for 3-4 mins till the spices are cooked and oil separates.
- Add the tomato slices, give a mix and fry on medium heat for 2 mins.
- Now reduce the heat to low and cover & cook on low heat for 5-6 mins till tomatoes are soft and pulpy.
- Add 500 ml water, give a mix and cover & cook on low heat for around 45 mins till meat is tender.
- Alternatively, you can transfer it to a pressure cooker and pressure cook for 4 whistles- on high heat till 1st whistle and then on low heat for the balance 3 whistles. Takes around 15-18 mins on my pressure cooker and you may require to add lesser quantity of water.
- Once the meat is tender, open the lid and add the garam masala powder and the Kasuri Methi. Mix again and cook on low heat for 2-3 mins.
- Now add the slit green chillies, chopped coriander leaves and julienned ginger, give a mix and simmer for 2 mins till oil separates.
- Serve with naan, roti or rice.
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Hyderabadi TALA HUA MASALA GOSHT | Chatkara Mutton Fry - Bakrid Recipes
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INGREDIENTS
Mutton - 400 gm
Ginger garlic paste
- 2 tblspn
Red chilli pdr - 2 tspn
Blacknppr pdr - 1 tspn
Salt
Coriander pdr - 1 tspn
Garam masala - 1 tspn
Turmeric pdr - 1/2 tspn
Chat masala - 1/2 tspn
Onion - 1/2
Curd - 150 gm
Oil - 1/4 th cup
curry leaves
Coriander leaves
Green chillies
Lime juice
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Mutton Sukka Recipe | Authentic Mutton Chukka | Village Style Mutton | Mutton Recipes
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Mutton Sukka | Mutton Chukka Varuval is a traditional style mutton roast recipe, made with tender mutton meat roasted with a mix of Indian spices. Mutton Sukka is best to taste along with rice & chapati
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Mutton Sukka Recipe:
Dry Roast and Grind:
Coriander Seeds - 1 ½ tsp
Red Chilli - 2 nos
Cumin Seeds - 1 tsp
Black Peppercorns - 1 ½ tsp
Other Ingredients:
Mutton - 500 grams
Gingelly Oil - 2 tbsp
Red Chilli - 2 nos
Bay Leaf - 1 no
Fennel Seeds - ¼ tsp
Cinnamon - 1 inch
Ginger Garlic Paste - 3 tsp
Shallots - 20 nos
Curry leaves - 10 nos
Coriander Leaves - 1 tbsp
Turmeric Powder - ½ tsp
Coriander Powder- 1 tsp
Chilli Powder - ½ tsp
Salt - To taste
Lemon Juice - 1 tsp
Water - 1 Cup
Cooking Instructions:
- Dry Roast and grind the ingredients mentioned under Dry Roast and Grind. Keep aside.
- Pressure cook mutton pieces with 1 tsp Gingelly oil, ¼ tsp turmeric powder, 1tsp ginger garlic paste, salt and 1 Cup of Water for 10-12 whistles. Keep Aside.
- In another pan heat Oil and add Red chilli, Cinnamon, Bay Leaf, Fennel Seeds and let the spices splutter for 30 seconds.
- Add shallots, ginger garlic paste and cook for a few minutes.
- Add Chilli Powder, Coriander Powder, ¼ tsp of Turmeric powder and salt.
- Add the mutton stock water(Water in the pressure cooker) to the pan and let the spices cook for 2 minutes.
- Add the cooked mutton pieces and continue cooking. When most of the water is evaporated, add the grinded spice powder and roast the mutton till it is dry. Add curry leaves and lemon juice.
- Garnish with coriander leaves and serve hot with Rice.
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Spicy Mutton Fry Recipe/ Mutton Roast Recipe/ Mutton Fry
#MuttonFry #MuttonVaruval
Mutton Fry
Ingredients
Mutton – 400 grams
Chopped shallots – 1 cup (Approx. 150 grams)
Ginger garlic paste – 1 teaspoon
Chilli powder – ¾ teaspoon
Coriander powder – ¾ teaspoon
Turmeric powder
Cumin seeds – ½ teaspoon
Fennel seeds – ½ teaspoon
Pepper – 1 to 1½ teaspoon
Cardamom – 1
Cinnamon stick – 2
Cloves – 3
Handful of curry leaves
Oil – 2 tbl spoon
Coriander leaves
Salt