AVARAIKAI MUTTON THOKKU /MUTTON WITH HYACINTH BEANS

INGREDIENTS:

MUTTON-500gms
small onion-1cup
tomato-2nos.
Hyacinth beans-15nos(each cut into 2 or 3 pieces)

Seasoning-
cloves-5nos
cinnamon-2inch piece
aniseeds-1/2tsp
curry leaves-1 handful

For cooking mutton:
Pressure cook cleaned and washed mutton with turmeric powder and add the whole spices and 1.4 cup water for 5minutes or 2whistles-depending on the quality of meat you get in your place.

To grind:
poppy seeds- 1tsp
pepper-1 1/2 tsp
jeera-1/2tsp


Method:

1.Grind the ingredients to grind into a fine paste.

 2.Cut the onions and tomato to fine pieces.

3.Cook the meat and keep it aside.

4.Heat oil in a heavy bottomed kadai add the chopped onions and curry leaves and fry till golden brown and add the tomatoes and fry till cooked.

5.Add the ground paste and continue stirring till oil seperates.

6.Add the water(soup from the mutton) to the kadai,toss in the beans and give a good stir adding salt and boil till oil seperates and the beans are 3/4th cooked.

7.Add the mutton pieces and continue stirring till the masala coats the pieces and oil oozes..Serve hot as accompaniment with curd rice/rasam rice.

Lamb Trotters curry(Aatukaal Paaya)

It's been a long time we made this at home,made this for sunday....as am into BM#7 combo meals...so i can post it for my blog tooo....Hope you all enjoy this recipe...

Ingredients:

Lamb Trotters-4no(clean the black charred deposit with a scrubber and then wash several times till it's clean)
Small onion-15nos
Tomatoes-3nos
Garlic-4no(chopped roughly)
Curry leaves-few
Green chillies-1nos
Coriander powder-3tsp
Cinnamon-2 pieces(2inches each)
Cloves-4nos
Coriander leaves
Turmeric-1/2tsp
Thin Tamarind extract-1tsp
Pepper-3tsp(Powder)

To Grind:


Saunf-1tsp
Red chillies-5nos
Coconut-1/4cup(small cup)
Ginger-1inch piece
Poppy seeds-1tsp


Method:
1.Cook the cleaned lamb trotters adding 1/2 tsp turmeric,garlic and pepper powder,salt and 5cups of water in a pressure cooker on low heat till it's soft(Takes nearly 1hr depends1).
2.Heat a heavy bottomed vessel with 2tsp oil,fry the whole spices and then add the chopped onion and curry leaves with green chilly and fry till golden brown.
3.Add chopped tomatoes and fry till mushy and sauted,add the ground paste and dry powders and fry well till  the raw smell disappears and oil shows up a bit,then add 1/2 cup water and add tamarind extract and boil covered over low flame for 10minutes,then add the contents from the cooker and cokk till everything is blended for another 10minutes,
4.Garnish with coriander leaves and serve with rice/breads,idli/dosa,appams..of ur choice..

Served with hot idli!

Another luk!