Mutton Chili Fry
Mutton prepared with Dry red chilies
2 1/2 LB OR 1 1/2 kg Mutton, washed and cut into cubes
10-15 nos. of Dry red chilies
3 tbsp. Coriander seeds
1 1/2 tsp. each of sliced Ginger and garlic
4 finely sliced Onions
5-6 nos. of Cardamoms
5-6 nos. of Cloves
1 big stick of Cinnamon
1 tsp. Turmeric powder
1 cup of curd
1 tsp. of lemon juice
A handful of chopped Coriander leaves
6 tbsp. of oil/Ghee (clarified butter)
Salt according to taste
1. In a small pan add a tsp. of oil/Ghee(clarified butter) and roast the dry red chilies till dark in color, keep it aside. In the same way add 1 tsp. oil/Ghee(clarified butter) and fry the coriander seeds, garlic and ginger all separately, keep these fried spices aside.
2. In a large pan, heat the remaining oil/Ghee(clarified butter) and fry the onions till golden brown and crisp, keep aside. Now add the cloves, cardamoms and cinnamon to the same oil/Ghee(clarified butter) and fry, put the mutton and turmeric powder and salt. Cover and cook till the mutton is half cooked.
3. Add roasted red chillies, coriander, garlic and ginger (ground).
4. Pour a little water on the lid of the pan while cooking to avoid the mutton from sticking to the bottom of the pan. Now pour in the curd, mix and cook on low heat till the mutton is tender. If needed add a cup of warm water.
5.While serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves.
Serve with Rice, Naan Or Kulchas. Method