Mutton suka varuaval (mutton dry fry)

Mutton used to be my favorite in India and also readily available. Here in Colorado, I have to drive 1hr one way to get goat meat, so its becoming an exotic dish lately. Also because of this I end up buying it in bulk and hence will be relishing on mutton for a whole week. So this week I will be posting a few goat meat recipes. This is a very dry dish which is a bit spicy but can be served with rice or just as an appetizer.

Ingredients:

Mutton (1 inch cubes) - 200gms
Onion (finely chopped) - 1
Green chillies (slit) - 2
Curry leaves - a sprig
Ginger-garlic paste - 1 tsp
Jeera (cumin seeds) - 1 tsp
Saunf (fennel seeds) - 1 tsp
Pepper powder - 1 tbsp
Jeera (cumin) powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Turmeric - a pinch
Oil - 3 tbsp
Salt - as needed

Method:

Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.