Thursday, 2 February 2012
Mutton Piralan with Tandoori Roti
Mutton: 500 g
Onion: 2 sliced
Shallots: 100 g
Garlic: 10 pods
Ginger: small piece
Aniseed seeds/fennel: 1/2tsp
Red chilli powder: 1 tbsp
Coriander powder: 1 tbsp
Turmeric powder: 1/4tsp
Green chilli: 2 slit
Tomato: 1 chopped fine
Coriander leaves: 1 tbsp chopped
Tamarind paste: 1 tsp
Salt to taste
Grind ginger, fennel, turmeric, shallots, garlic, cloves, chilli powder & coriander powder.
Heat oil in a clay pot, fry sliced onion & green chill, until brown.
Add ground masala & mutton. Stir well till they change colour.
Add chopped tomato.
Cover & cook, without adding water, on a low flame, for half an hour, stirring occasionally.
Now, pour one cup of hot water, simmer till meat is done.
Last, add tamarind, salt, curry leaves & coriander leaves.
NOTE: to balance the taste of tamarind, add a pinch of sugar.
This is a spicy mutton dish, which can be served with Naan/roti.
Knead the dough with whole wheat flour, salt & water. Take a big lime sized ball.
Roll out into a 6 to 7 inch circle, thicker than chapatti. In the meantime, heat an iron/ aluminium girdle with handle.
Wet your palm & apply water all over the roti (one side only).
Immediately, invert the girdle over fire, rotating it to evenly brown the roti.
Now, put it back on fire, roti side up & brown the under too.
Take it off the pan & apply ghee/butter.
It will look like a tandoori roti.