Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest |

Kobbari mamsam fry

Mutton delicacy Coconut takes the cake

Ingredients

Mutton: 500 gm (cleaned)

Coconut dry / fresh: 1small piece

Ginger: 2-inch piece

Garlic: 1 full (small size)

Onion: 2 (big size)

Tomato: 1

Coriander powder: 1/4 tsp

Chilli powder: 1 tsp

Pepper powder: 1 tsp

Coriander leaves: 1/2 cup (chopped)

Curry leaves: 10

Turmeric powder: 1/2 tsp

Lemon: half

Jeera powder: 1/2 tsp

Salt: To taste

Refined oil 2 table Spoons

Chef Dharmendra Kumar Tiwari specialises in Indian cuisine. Prior to Lahari Resorts, where he is the senior Sous Chef, he was sous chef at Leo Meridian Resorts. He holds a diploma in hotel management from the University of Calicut and an international diploma in hospitality management from the American Hotel and Lodging Association, New York. He has eight years’ experience in the food production department and is a specialist in theme party menu and food festivals.

Method:

Cut mutton into medium-sized pieces.

Wash it neatly.

Marinate mutton in salt, turmeric, jeera and water. Place it in the pressure cooker. Leave it on for 5-6 whistles. (If the mutton is still very hard, continue with a few more whistles) Take a thick-bottomed handi, pour two spoons of oil and heat it.

Put jeera, small pieces of onions, curry leaves and fry until it turns golden brown. Add small pieces of tomato and fry until tomato is cooked properly.

Add ginger and garlic paste and fry.(If you like or want gravy, add ground coconut also.) Add mutton pieces, coriander powder, chilli powder and fry for 15 minutes.

In the end, add coriander leaves, lemon juice and pepper and fry it for 5 minutes.

Now, your dish is ready to serve. Garnish with chopped coriander leaves and grated coconut, serve hot and enjoy.

Printer friendly page  
Send this article to Friends by E-Mail