Method:
Heat a tsp of coconut oil. Add 1/2 tsp jeera, 4-5 laung, 1 tsp black pepper, 1 heaped tsp coriander seeds, 1 tsp saunf, 2 small pieces of dal chini, 4-5 whole dry red chillies.
Roast on slow heat till golden but take care not to burn spices.
Also roast 3-4 pieces of fresh coconut and 7-8 sliced baby onions
Grind the above into a smooth paste.
Mix about 750 gms mutton with this paste along with salt, haldi and red chilli powder to taste.
Rub the inside of a clay chetti with some coconut oil. Place the mutton inside. Top with 5-6 sliced baby onions, 1 large chopped tomato, a few slices of roasted coconut, 2-3 slit green chillies, a few leaves of karipatta and a tsp mustard seeds spluttered in some coconut oil.
Sprinkle with 1/4 cup water.Cover and place in a cold oven. Switch oven to 350 F and cook for about 2 1/2 hours till tender and falling off the bone.
Switch off oven and take the chetti out. Now add a tbsp of vinegar and place back into the still warm oven, this time without a lid and let it rest inside the oven for another 20-25 minutes to let the flavors concentrate and the top brown. Heat a tsp of coconut oil. Roast 1/2 tsp mustard seeds, a few leaves of Kari patta, slit green chillis, 2-3 sliced baby onions, a few pieces of sliced coconut and drizzle on top as garnish…Serve warm!
Welcome to my website. What you see here is a reflection of my culinary journey over more than 25 years. Spreading the love for food is my greatest joy, my purpose in life.
Fantastic.Made it his afternoon.HIT.Thanks more such recipes in the non-veg section would be grand.
Will post some soon…:-)
Cheers.Thanks 1 again.