MUTTON (goat meat) CHILLI FRY
Mutton Chilli Fry is a side dish made in a jiffy with onions, chillies, garlic and ginger; sautéed in spices to make it more flavourful and garnished with spring onions, coriander leaves or parsley. The spice factor of the chillies is a personal choice. The tamarind pulp/paste adds bit of tanginess to the dish and can be substituted with lemon or white vinegar. This dish can be made with chicken too. It can be enjoyed as a starter, picnic sand…wiches, rotis or bread and steamed rice.
Prep time : 10mins, Cooking time : 20mins, Cuisine : Indian
recipe source : my own
500 gms mutton
1 big onion or 2 medium sized onions sliced finely
4 garlic cloves sliced finely
½ inch ginger chopped finely
2 green chillies slit
1 tomato chopped
5 nos whole red chillies, dry roast, crushed into flakes, used as required
½ tsp turmeric powder
¼ tsp crushed pepper
¼ tsp cumin powder
¼ tsp garam masala powder
1 lemon size tamarind (soak tamarind in ½ cup of warm water for 20 mins and extract juice after squeezing it very well) or 1 tbsp tamarind paste
1 tbspn vegetable oil
Salt to taste
Clean and cut the meat into medium size pieces. Pressure-cook it with salt and little turmeric in sufficient water. Cook the meat till tender and water evaporated.
Take a heavy bottom pan, tip in oil. When it becomes hot, reduce heat and add onions, garlic, ginger and green chillies. Saute for few minutes until the onions changes its colour to golden brown. Add tomatoes and cook till they turn mushy and oil released at the edges.
Add meat and spices except the garam masala. Combine well till all the spices are coated to the meat on medium heat while stirring occasionally.
Add tamarind extract or paste into it and once again give a good mix. Tip in the garam masala. Do a taste-test. Adjust salt / spices accordingly. Cook till fairly dry stirring regularly.
Garnish it with coriander leaves or parsley. Serve with steamed rice.
The Cook’s Note :
Oil/chillies can be increased and decreased as per your choice.
Any meat can be used to make this preparation. We get very tender meats in Europe which cooks faster therefore, I skipped the pressure cooking part.