Preparation time : 20 minutes
Cooking Time : 30 – 35 minutes
Serving : 8 – 10 members
Kari podi roast . Every year after eid ul azha our home is over loaded with mutton in the freezer and we end up experimenting in every possible way . This dish was such an experiment done by my mom after this eid ul azha that is a sensational recipe bursting with mouth watering flavours . served to us for lunch which took our table by a storm for all the meat lovers . ( except my veggie daughter :-)) ) The mutton was rightly spiced and roasted to perfection mildly crisp on the outside and a tender yielding inside with the coconut flavour coming through along with a feel of slow burn singing the sides of our tongue . The shredded meat broke the monotony of having bite size pieces of meat cooked and served as usual . This authentic voyage of flavours never ever fails , leaving enough for us to abandon our doubts .
Ingredients to pressure cook
|Bone less mutton||1 kg|
|Turmeric powder||1/2 teaspoon|
|Ginger||25 grams piece crushed|
|Garlic||7 flakes crushed|
|Water||just enough to cook the meat|
Method to pressure cook
- Mix all the above ingredients together and pressure cook until meat is cooked through and tender .
- Drain and cool the cooked mutton pieces . reserve the stock .
- Blitz the cooled mutton pieces in the food processor to get separate threads of meat ( mom did it in the ammi / sil patta by just smashing the meat pieces ) and set aside .
Ingredients to roast
|Cumin seeds||1 tablespoon|
|Dry red chillies||10|
|Coconut||1/2 a coconut grated|
|Coriander powder||4 teaspoons|
|Coconut oil||1 tablespoon|
Method to roast
- Heat 1/4 teaspoon of coconut oil and roast the cumin seeds + dry red chillies .
- Once the dry red chillies has swollen , switch of the flame and add coriander powder .Mix well and set aside to cool .
- Heat remaining coconut oil and roast the coconut to a golden brown colour and until a aroma arises .Remove and cool .
- Mix the coconut with the other roasted ingredients and powder to a coarse powder and set aside .
|Coconut oil||3 tablespoons|
|Small onion||1 hand full chopped|
|Curry leaves||1 strand|
How to proceed
- Heat coconut oil in a large non – stick frying pan . Add the small onions , curry leaves and fry to golden brown .
- Top with the roasted coarse coconut masala powder .Lower the heat add the mutton threads and sauté for 10 -15 minutes until well roasted .
- Sprinkle the reserved stock once in 3 minutes so that the mutton does not dry and get rubbery .
- Taste and adjust and serve hot as a side dish with rice or rotis .
Make sure to roast the meat threads in low flame by sprinkling the stock every 3 minutes once .