Mutton Piralan with Tandoori Roti

INGREDIENTS:

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

METHOD:

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.

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.