1. Chef Ashokkumar
Nadan Aattu Eraichi Curry
Ingredients
500 gms Mutton
3 gms Turmeric Powder
15 gms Ginger Garlic Paste
20 gms Fresh Green Chili ,slit length wise
100 gms Shallots sliced
2 sprigs Curry leaves
2 gms Mustard Seeds
2 Sprig Curry leaves
10 gms Ginger Julienne
10 gms Garlic clove Sliced
200 gms Red Onion ,thinly sliced
30 gms Coconut Slivers
5 gms Kashmiri Chili Powder
100 gms Tomato Chopped
20 ml Coconut oil
Salt to taste
To roast and grind
2. Chef Ashokkumar
10 gms Dry Red Chili
10 gms Coriander Seeds
5 gms Cinnamon
3 gms Cumin Seeds
3 gms Fennel Seeds
3 gms Cloves
5 gms Black Peppercorns
Procedure
Dry roast all the ingredients listed under “To roast and grind”. Allow this
to cool completely and grind to form a fine powder.
In a Heavy Bottom Pan add the prepared masala powder , Mutton
cubes ,Turmeric Powder, Ginger Garlic paste, Green chili, Shallots , Curry
leaves ,salt to taste and sufficient amount of water and cook covered
until the mutton is soft and tender.
In a frying pan, heat coconut oil add Mustard seeds, Curry leaves Fresh
Green Chili, Julienne Ginger and Sliced Garlic. Sauté for few seconds.
Add onion and Coconut Slivers. Cook until onion turns soft, stirring
frequently and add chopped tomato and mix well.
Cook until tomato turns in fine paste, Add kashmiri chili powder, cooked
Mutton along with the stock and simmer until the oil oozes out from the
curry.
Finally add 1 tsp coconut oil and few curry leaves,
