Mysore mutton

Mysore mutton: Delicious and Spicy starter

Ingredients: 

Fresh lamb/ mutton – 500 gm 

Ginger garlic paste – 2 tbsp 

Turmeric powder – 2 tsp 

Coriander powder – 1/2 tbsp 

Red chillie powder – 1/2 tbsp 

Lemon - 1 medium size 

Red onion – 1 medium size, thinly sliced 

Green chillies – 2 long, slit 

Mint leaves – 1 medium bunch, cut 

Coriander leaves – 1 medium bunch, cut 

Curry leaves – 2 sprigs 

Pepper powder – 1/4 tbsp 

Fennel powder – 1 1/2 tsp 

Green Cardamom – 3, crushed 

Cashew nuts – 5, split (optional) 

Nutmeg powder – 1 tsp 

Star anise – 1/4 star 

Marati moggu – 4 

Cloves – 2 

Cinnamon stick – 1 small piece broken into smaller tiny pieces or ground powder 

Shahi jeera – 1/4 tbsp 

Cumin seeds – 1/4 tbsp 

Mace/Javithri – 1 crushed 

Fenugreek seeds – 6 

Bay leaf - 2 

Food color – 1 pinch 

Ghee/ clarified butter – 1/2 tbsp for roasting 

Dry coconut powder – 1 tbsp 

Kasuri methi – 1 tsp 

Salt as per taste 

Oil for stir frying 

Instructions: 

Marination: 

       Wash the lamb. Add salt, coriander powder (1/4 tbsp), red chillie powder (1/4 tbsp), turmeric powder(1 tsp), ginger garlic paste (1 tbsp) and mix well. Refrigerate for 1 to 2 hours to enhance the flavor of the dish due to marination.

Pressure cook: 

  

       Add some oil in the pressure cooker and let it heat. Once the oil is heated, add slit green chillie (1), red onion (1/2) and the marinated lamb. Stir fry for 2 to 3 minutes until the color changes on the outer layer of the meat. Add salt, mint leaves (1/2 bunch), coriander leaves (1/2 bunch) and saute until the leaves start to wilt. Now, add sufficient water so that the meat is fully covered and pressure cook for 4 to 5 whistles until the meat is soft and the bones separate from the meat. 

Stir fry: 

      Add some oil into the thick bottomed pan. Once the oil is heated, add slit green chillie, cumin seeds, shahi jeera, star anise, cardamom, marati moggu, mace, cloves, cinnamon stick, cashew nuts, curry leaves and saute. Add red onions, bay leaf and stir fry until the onions turn translucent. Add the cooked meat, remaining spice mix like red chillie powder, coriander powder, pepper powder, turmeric powder, salt if required and saute. When the masala is cooked well you would see the oil separating out from the spice mix. Now, add the remaining soup/thickened sherwa from the pre-cooked meat if available or add some water to dilute the masala mixture. Add lemon juice, dry coconut powder, fennel powder, ginger garlic paste, food color and stir well until the gravy starts to thicken. Now, add crushed kasuri methi, mint leaves, coriander leaves, ghee and mix well. Leave it under slow flame for a minute or 2 stirring occassionally. Now, dish out the delicious, soft, tender lamb into a bowl or plate and serve hot. 

     

      Enjoy with family and friends! Please do share your comments to serve you better :).