Mutton / Lamb dry curry (Pirattal)
This dish has no gravy and the meat has a hot fried taste but moist and highly spiced usually cooked as a special treat.
Lamb or mutton 500 g - boneless
Roasted curry powder 1 ½ tablespoon
Onions 2 large
Ginger 2 inch long piece
Green chillies 3
Curry leaves 10
Fennel seeds 1 teaspoon
Lime or lemon juice ½ tablespoon
Salt to taste
Milk as necessary - either coconut or cow milk
Cook this in a large heavy bottomed saucepan preferably non stick; also you can cook this in the microwave in low heat using microwaveable dish.
Dice onions, cut green chillies into small pieces and cut ginger into very small pieces.
Wash and cut mutton into ¾ inch cubes and drain and set aside.
Dry roast fennel seeds until they turn golden. Add little oil and fry the onions until they become soft, add green chillies pieces, curry leaves, ginger pieces and cloves and fry until onion turn golden
Now add the mutton pieces, salt, curry powder and ½ cup hot water and stir. Cook covered in low flame. Occasionally stir and cook until meat is cooked.
If you like, you can add some coconut milk or milk at this stage but do not make it too liquidy. When cooked, keep in very low flame and stir until all the liquid has been absorbed.
Remove from fire and add the lime juice and mix and cover and leave to rest for 20 minutes before eating.
If you are cooking in a microwave cooker, temper onions, green chillies, ginger, curry leaves as stated in paragraph one, and place in the microwave dish. Now add mutton pieces, salt curry powder and hot water, stir and cover and cook in low heat for 20 minutes. Remove and stir and check if meat is cooked. If not cook again until well cooked, checking intermittently.
When finally cooked, cook in high heat for 3 to 6 minutes to eliminate the liquid, checking intermittently. Remove and add lime juice and stir and cover, leave to rest for 30 minutes before eating. (See Microwave dishes) Click Here