Portal
Ingredients
Methods/steps
- 1 kg Mutton
- 3 Onion
- 2 Tomato
- 1" piece Ginger
- 10 Garlic pods(small)
- 4 Green chilies
- 1 1/2 tsp Chilly powder
- 3 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 3 Bay leaves(Vazhana/Karuga ela)
- 1 tsp Fennel(Perinjeerakam)
- 4 Cloves(Grambu)
- 2 sticks Cinnamon(Karugapatta)
- Curry leaves
- Salt
- Oil
Methods/steps
- Wash mutton well and cut it into small pieces.
- Heat oil in a pan.
- Add fennel, cloves, bay leaves & cinnamon and stir well.
- When fennel becomes slight brown in color, add sliced onions, green chilies and curry leaves.
- When onions turn golden brown, add ginger-garlic paste.
- Reduce the flame and sauté it.
- Add chilly powder, coriander powder and turmeric powder and stir for 5 mins on medium flame.
- Add tomatoes and salt and mix well for 5 mins.
- Add the garam masala powder.
- After 3 mins, add the mutton pieces and stir well. Keep it on medium flame for 10 mins.
- Do not add water at this stage.
- Stir occasionally to avoid sticking to the bottom of the pan.
- Transfer the contents into a pressure cooker.
- Add 6 cups (teacups) of water and cook on medium flame for 20 - 25 mins.
