Nalli Fry

Method

1. 1

   To a pressure cooker, add some oil. Once hot, add the mutton and sear for 2 minutes. Then add water, along with turmeric powder and salt. Bring to a boil and close the lid. Pressure cook on a medium heat for 8 - 10 whistles, depending on the mutton’s quality. Let the pressure naturally release before opening.

   MuttonTurmeric PowderWaterGingelly OilSalt

2. 2

   In a pan, add all the ingredients needed for the masala and dry roast them until fragrant, around 2 minutes on a low heat. Blend into a fine powder

   CuminCoriander SeedsDry Red ChilliClovesCinnamonBlack Peppercorns

3. 3

   In a pan, add gingelly oil. Once hot, add the fennel seeds, followed by the shallots and curry leaves. Once the shallots brown, add the green chilli and the onion. Cook the onions for around 6 - 7 minutes until they start to turn golden brown. Add the ginger garlic paste and saute until the raw smell disappears. Then add the masala powder and saute for an additional 2 minutes. Once the onions start to stick to the bottom of the pan, add the tomatoes and scrape the bottom of the pan.

   Curry leavesGinger Garlic PasteSaltTomatoFennel SeedsSmall Onion (Shallots)OnionGingelly OilGreen Chilli

4. 4

   Once the tomatoes have softened and become mushy, add the cooked mutton nalli along with the liquid it was cooked in, to the pan and mix to combine well. Add an additional ½ cup of water and simmer for 10 - 15 minutes until almost all the liquid has evaporated. Garnish with coriander and serve hot with rice!

   WaterCoriander Leaves