Mutton with Parval Recipe
Ingredients
| Mutton-500 grams, cut into serving portions | ||
| Parval-500 grams, cut into thick rings | ||
| Coconut | 1/2 | |
| Coriander seeds | 2 Tablespoon | |
| Poppy seeds | 2 Tablespoon | |
| Cumin seeds | 1 Teaspoon | |
| Red chilies | 4 | |
| Tamarind -1 small ball | ||
| Peppercorns | 6 To taste | |
| Grams | 1 Tablespoon | |
| Roasted peanuts | 1 Tablespoon | |
| Coriander leaves-Handful, chopped | ||
| Salt | 1 To taste | |
| Onions | 2 Medium, minced | |
Directions
MAKING
1) Make tamarind pulp.
2) Take a wok or a pan and roast coconut, coriander, poppy and cumin seeds, chillies and peppercorns.
3) Grind the spices along with peanuts and grams.
4) In a wok, heat ghee and fry onions until golden brown.
5) Add mutton pieces and cook until it is brown.
6) Add ground spices, salt and turmeric. Stir and sauté for a while.
7) Cover the wok and cook until mutton is almost done.
8) Add parval and tamarind pulp. Cook until mutton and parval are cook and sauce thickens.
SERVING
9) Serve mutton with parval garnished with coriander leaves with some hot chapatti.
1) Make tamarind pulp.
2) Take a wok or a pan and roast coconut, coriander, poppy and cumin seeds, chillies and peppercorns.
3) Grind the spices along with peanuts and grams.
4) In a wok, heat ghee and fry onions until golden brown.
5) Add mutton pieces and cook until it is brown.
6) Add ground spices, salt and turmeric. Stir and sauté for a while.
7) Cover the wok and cook until mutton is almost done.
8) Add parval and tamarind pulp. Cook until mutton and parval are cook and sauce thickens.
SERVING
9) Serve mutton with parval garnished with coriander leaves with some hot chapatti.
Chef
