- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Serving Size5
Ingredients:
- Lamb meat 1 kg
- 1 Tablespoon Thillai’s Erode Turmeric powder
- 2 tablespoons Thillai’s Nattu Mallli Coriander powder
- 2 tablespoons Thillai’s Kashmiri Chilli Powder
- 1 tablespoon Asafoetida powder
- 1 tablespoon Ginger garlic paste
- 4 Onions
- 3 Tomatoes
- 4 Cardamoms
- 50ml Oil
- 30g Mint leaves
- 3 tablespoons Thillai’s Malabar Black Pepper powder
- 1 Tablespoon Thillai’s Garam Masala
- 2 tablespoons Fennel powder
Preparation Method:
1
- Add the 50 ml oil in a wok and heat.
- Marinate the 1 kg lamb pieces with 1 tablespoon ginger and garlic paste, salt and 3 tablespoons Thillai’s Malabar black pepper powder, add 2 tablespoons of Thillai’s Nattu Malli Coriander Powder, 2tablespoos of Thillai’s Kashmiri Powder, Add 1 tablespoon Thillai’s Erode Turmeric Powder for 15 to 20 minutes.
- Grind the 4 chopped onions.
- Puree the 3 chopped tomatoes and make a paste of 30g mint leaves.
- In the oil add the 4 cardamoms and fry.
- Add the marinated lamb pieces and fry them for 12 to 15 minutes till they look brown.
- Take out the pieces.
- Add asafoetida powder and fry.
- Add onions paste and fry for 5 minutes till it turns golden
- Add tomato puree and mint paste.
- Add ½ tablespoon Thillai’s Garam masala fry till the oil leaves the pan.
- At this stage add the lamb pieces and cook on slow flame.
- Once the mutton pieces are after an hour. Add ½ tablespoon Thillai’s Garam masala and cook for 5 minutes.
Now Peppery Mint Mutton is ready to serve.