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Attirachi Peralen - Mutton Curry
Ingredients of Attirachi Peralen
Serves: 8
A Christian dish.
1 kg boneless mutton
2 tsp white vinegar
1 tsp salt
4 tbsp oil
1 tsp mustard seeds
1 medium-sized onions, chopped
10 cloves garlic, chopped
5-cm piece ginger, chopped
1 tsp plain flour (maida)
Ground to a fine paste:
1 tsp black pepper powder
2 white cardamoms, peeled
3 cloves
3-cm stick cinnamon, broken into pieces
½ tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
4 tsp water
Method of Preparation of Attirachi Peralen
- Wash meat, drain and cut into 4-cm long, 1-cm wide strips.
- Place in a pressure cooker with vinegar, salt and ¾ cup water, and cook under pressure for 30 minutes.
- Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion and fry till translucent.
- Mix in garlic and ginger, and fry till the aroma of cooked garlic is released, stirring occasionally.
- Stir in spice paste and fry for 2 minutes.
- Add mutton with its stock and mix well.
- Combine flour with 3 tsp water and stir into pan. Cook over low heat, stirring occasionally, till gravy thickens.
- Serve with rice or porotta.
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