Palkar Mutton Ounty (Mutton Gravy)
|Published||Nov 19, 2008||Cooking Time||30 Minutes|
|Recipe Type||Non Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Lamb||Standing Time||30 Minutes|
Description: This is a gravy variety from a small community in Madurai called 'Palkar'. Their variety of food is unique and can be compared as best in line with Chettinad cuisine.
Recipe of Palkar Mutton Ounty (Mutton Gravy)
Mix Coriander Powder, Turmeric Powder, Urad flour, Chilli Powder, Rice Flour and Fenugreek Powder and fry a little (for about 5-7 mins) in a mild pre-heated pan. After cooling, use it immediately or store it in an air-tight container for later use. Now wash the mutton very well. Then in a separate vessel add 3 tbsp of the power we prepared, Curry leaves and water (750ml). Mix it well. Now crush the tomatoes (preferably using your hand) and add it to the mixture. Keep it aside. Now add the chopped ginger and the mixture to mutton and let it cook in pressure cooker for 4 whistles or until the meat is tender. Add salt to taste. Adjust the thickness according to taste. The gravy will be very mild and you can add some green chillies if you want it really hot. This gravy will taste best if the mutton has some fat attached to it and medium think. Serve it with white rice or as curry with Chapathi or pita bread.
Posted Nov 19, 2008