If you have been following my blog - you would have surely read about me, mentioning my maternal grandma and her cooking style. Amravati Bai, was the younger daughter born to a zamindar in Vanambadi, Tamil Nadu (I hope I've spelt that right). I guess most of the wet masala, the constant combination of dosa/idli or rice has much to do with this South Indian influence along with spicy concoctions from Dad's side of Maharashtrian cuisine.
But hey - I am not complaining, because I get to relish the best of both worlds and more at our home kitchen.
Grandma succumbed to paralysis, raising 7 kids all by her self and died looking pretty like a white, pink barbie doll but the older version. Her memories live on at our home, through albums and mostly through stories that my mother would tell me as to how she would prepare a particular dish all by herself .
This recipe is her's :)
Kari Masala poriyal or spiced mutton (literal translation from Marathi) is influenced by Chettinad based cooking and simple whole spices that get ground and cooked in a tadka along with some spicier seasonings.
This dish is perfect for your roti, crispy dosa - especially the one topped with eggs and drizzled with coarsely ground black pepper or a white rice sambar combo with papads.
Here's what you need to make this dish :
Mutton, cubed - 500g (boneless, preferably)
Ginger - 1inch
Garlic - 8 pods
Jeera - 3 tbsp
Aniseed/ Saunf - 1 tbsp
Chilli powder - 4 tbsp (adjust as per preference)
Coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Cinnamon stick - 1 inch
Cloves - 5
Onions, medium - 2
Tomatoes, medium - 2
Salt to taste
Oil - 5 tbsp
Grind together: ginger, garlic, cumin and saunf seeds to a fine paste by using little water. Set aside.
Pressure cook mutton cubes for about 2 whistles with a pinch of salt and turmeric. Set aside.
In a kadai, heat oil, add cinnamon and cloves, let them splutter. Add in chopped onions and fry until they are golden brown.
Next, add chopped tomatoes and cook until they are soft and mushy. Stir in Coriander, chilli and turmeric powder along with salt to taste.
Once the tomatoes start to ooze out oil along the sides, add in the ground masala and cook till the raw smell disappears on a low flame.
Add mutton pieces and stir well to coat the masala, let this cook dry for about 4mins.
Next, add in 1/2 cup of water and cook with a closed lid on, until the masala clings to the mutton cubes.