Amma's Recipe #13
Ok, the one thing that will hit your mind first when you look at the pic is "This will give me a heart attack, look at the oil floating!"....he he he, my mum's usage of oil specifically in non vegetarian food is a long story. My mum born in chennai grew up in Sivakasi at her grandma's home during her teens. She leant the basics of cooking from her. And my great grandmother, even at the age of 90 was so particular about the look and taste of food. She points out whenever there is less oil in a dish and says the fat makes it tastes better. I have even heard stories of my great grandmother, storing goat's fat in jars like ghee. And any restaurant or mess in Sivakasi, uses oil abundantly. So now you know why my mom uses oil in excess. In fact, my great grandma is right. The oil from the curry when mixed with hot rice tastes heavenly.
This MUTTON CURRY is one of the dishes shared and cooked exclusively by my mom. So so easy to make. Serve this curry with hot rice, rasam and boiled eggs....Its a killer combination.
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You Will Need:
500g Mutton, Small Cuts
250g Shallots, Chopped
4 Dried Red Chillies, Broken
1/2 tsp Cumin Seeds
1 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
2 tsp Cumin Powder
Few Curry Leaves
Salt to Taste
1 cup Water
100 ml Gingelly Oil
The Cooking:
Heat a non stick kadai with oil on high. Crackle the dried chillies and cumin seeds. Add shallots and saute till golden brown. Now the washed mutton and saute on high for 2 - 3 mins. Add the turmeric powder, red chilli powder and salt. Mix well and saute for 5 mins on high. Pour in the water and cook till the mutton is tender. Once there is a gravy seen sprinkle cumin powder and simmer for 5 - 10 mins till the mutton is done and oil separates from the gravy.
NOTE: You can also cook the curry in a pressure cooker.
Other Recipes By Mom:
Happy Cooking!
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