Thursday, 2 February 2012

Mutton Piralan with Tandoori Roti

Mutton: 500 g
Onion: 2 sliced
Shallots: 100 g
Garlic: 10 pods
Ginger: small piece
Cloves: 3
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
Curry leaves
Tamarind paste: 1 tsp
Oil: 3 tbsp
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).
Lift it up slowly & place it on the girdle, watered side down.
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.

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