Thursday, November 7, 2013

Pepper Mutton/Lamb - Pressure cooker and Crock pot/Slow cooker methods

This is one of my daughter's favourite food.  Even though it is spicy, she cleans out her plate :)
Very simple to make...quick and easy too.  You can also use a Crock pot/Slow cooker to make this. 

  • Coconut oil - 1 table spoon
  • Curry leaves - 8-10
  • Onion - 1/2 cup chopped thin and long
  • Whole red chilies - 5-8
  • Salt - 1 table spoon
  • Turmeric - 1/2 tea spoon
  • Yogurt - 2 table spoons
  • Mutton/Lamb - 2 pounds cut into pieces
For the spice Mix : Dry roast and grind all the below ingredients using a spice grinder.
  • Black pepper - 1 tea spoon
  • Elaichi - 1 pod
  • Fennel seeds - 1 tea spoon
  • Fenugreek/Methi seeds - 1 tea spoon
  • Cumin/Jeera seeds - 1 tea spoon
  • Mustard seeds - 1 tea spoon
Method Pressure Cooker:

To the cooker on medium heat, add the coconut oil. Once the oil heats up, add the mustard seeds and let them splutter. Then add the curry leaves and let them splutter. Add the onions and saute them till translucent. Add the whole red chillies. Then simmer the flame to the lowest. Add the spice mix you just ground in the spice grinder (If the flame is not simmered, the spice mix might burn). Then add the Mutton/Lamb pieces, Yogurt, Salt and Turmeric. Mix well and cook closed. Add 1 cup water to start off cooking.  Close the lid of the pressure cooker and cook for about 10-15 minutes (3-4 whistles).  Serve this yummy fingerlicking goodness with some hot White Fragrant Ghee Rice, Roti, Chapati or Naan.

Method Crock pot/Slow cooker:

Add all the ingredients into the slow cooker.  Add 3 cups of water and cook it on high for 6-8 hrs.


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