Amanya Vartha molagu Arachi

Tender mutton fried in oil, tempered and spiced up with pepper/ cumin powder, crushed garlic, curry leaf/ roasted coriander seeds  paste .cooked for certain ceremonies like manja neer[girl ceremony] wedding, for certain village demi gods, who guard the village.  Mutton cooked in a bronze vessel over firewood, slowly cooking with all masalas tastes best.

Serves 5-6

Cooking time 45 mins

Ingredients

Mutton-500 gms

Turmeric powder-1/2 tsp

Bay leaf- 1 no Cardamom pods- 2 nos

Cloves- 2 nos

Cinnamon-2" piece

Ginger ( chopped finely)- 1" piece

Garlic (chopped finely)-  5 to 6 cloves

Onion ( sliced )- 2 medium 

Shallots ( sliced)- 1 cup

Green Chillies (cut vertically)- 2 to 3  ( see note)

Curry leaves- 1 sprig

Coriander powder- 1 tbsp

Red chili powder-1/2 to 1 tsp( see note)

Garam Masala powder-1/2 tsp

Fennel powder-1/2 tsp

Tomato ( sliced)- 1 small

Oil

Water

Salt to taste

Todry  roast and grind                                                   

Grated coconut-1/2 cup

Black pepper corns-1 tsp 

For tempering

Mustard seeds-1/2 tsp

Coconut ( sliced)-3 tbsp

Curryleaves- 1 sprig

Method

1)   Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder, salt to taste and 1/4 cup water. Cook until mutton is just done. Separate the mutton pieces from the stock and keep aside.

2)   Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.

3)   Heat oil  in a pan add bay leaves, cardamom ,cloves and cinnamon. Sauté for a few seconds. Now add ginger, garlic, onion, shallots , green chillies and salt to taste. Sauté for about 10 to 15 minutes on a medium flame, until it turns golden brown.

4)   Reduce the flame to low  and add coriander powder, red chilli powder, garam masala and fennel powder along with 2 tbsp water. Sauté for about 5 minutes or until oil separates.

5)   Now add the cooked mutton pieces and mix well until combined. Add the coconut paste ,tomato and sufficient quantity of stock. Adjust the salt level at this point. Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.

6)   Now for tempering, heat oil in a pan, add mustard seeds and let it splutter.Add shallots, coconut slices and curry leaves .Sauté until it turns golden brown. Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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About Chef Ramaa shanker

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