Mutton Recipes, Recipes

PEPPERY MINT MUTTON

  • Total Time45 min
  • Serving Size5

    Ingredients:

    • Lamb meat 1 kg
    • 1 tablespoon  Asafoetida powder
    • 1 tablespoon Ginger garlic paste
    • 4 Onions 
    • 3 Tomatoes
    • 4 Cardamoms
    • 50ml Oil
    • 30g Mint leaves 
    • 2 tablespoons Fennel powder

    Preparation Method:

    1

    Add the 50 ml oil in a wok and heat.

    2

    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.

    3

    Grind the 4 chopped onions.

    4

    Puree the 3 chopped tomatoes and make a paste of 30g mint leaves

    5

    In the oil add the 4 cardamoms and fry.

    6

    Add the marinated lamb pieces and fry them for 12 to 15 minutes till they look brown.

    7

    Take out the pieces.

    8

    Add asafoetida powder and fry.

    9

    Add onions paste and fry for 5 minutes till it turns golden

    10

    Add tomato puree and mint paste.

    11

    Add ½ tablespoon Thillai’s Garam masala fry till the oil leaves the pan.

    12

    At this stage add the lamb pieces and cook on slow flame

    13

    Once the mutton pieces are after an hour. Add ½ tablespoon Thillai’s Garam masala and cook for 5 minutes. Ready to Serve