Marias Menu

A recipe from Sanjeev Kapoor’s Khana Khazana. It has a typical kerala flavour and it goes well with pathiri, kerala porotta etc; This is a great dish to prepare during Eid time.

Eid Mubarak to all my readers.

1. Mutton – 800 gm
2. Onion medium – 2
3. Chopped ginger – 2 tblspoon
   Garlic – 12-15 cloves
   Greenchilli – 3-4
4. Tomato medium – 3
5. Oil – ½ cup
6. Jeera – 1tsp
   Coriander – 1 tblspoon
   Red chilli – 4-5
   Fenugreek – ½ tsp
   Cinnamon 1 inch – 2 pieces
   Cardamom- 4-6
   Cloves – 6-8
   Bayleaves – 2
7. Coconut – ¾ cup
8. Poppy seeds– 2 tblsp
   Pepper – 10-12
9. Mustard
   Curry leaves
10. Turmeric – 1 tsp
    Chillipowder – ½ tsp
    Salt

Grind ginger, garlic & greenchilli.. Heat oil in a pan & add jeera, coriander, redchilli, fenugreek,cinnamon,cardamom, cloves,bayleaves. Stir for 30 seconds & add coconut, poppy seeds, pepper. Once coconut becomes golden brown, switch off. Grind this mix into a thick paste.

Heat oil & splutter mustard, curry leaves. Add onion, when it becomes golden brown add, ginger, garlic & chilli paste. Mix well.Add mutton & stir continuously for 10 min on high flame.Add turmeric, chilli powder , salt & tomato. Cook till the oil separates.Add 4 cups of water & boil. Cook till the mutton is done.Add masala paste. Cook for 10 more minutes, till the gravy becomes thick.

1. Mutton - 1kg cubes
   For Marination
2. Ginger - 1 tablespoon
   Garlic - 1 tablespoon
   Green chilli - 1 teaspoon
   Curry leaves
   Salt - accordingly
   For Masala
3. Large onion - 2 sliced
   Ginger - 1tablespoon
   Chilli powder - 1 tablespoon
   Coriander powder - 1 1/2 tablespoon
   Turmeric powder - 1 teaspoon
   Garam masala/Meat masala - 2 teaspoon
4. Whole Masala
   Clove - 2-3
   Cardamom - 3-4
   Cinnamon - 1 piece
5. Tomato - 3
   Salt & Oil - accordingly
   Curry leaves

Marinate the mutton pieces with number 2 ingredients & keep for half an hour. Heat oil in a pan & splutter whole masala.Add sliced onion & saute it. Add ginger & stir. When it turns brown, add Masala powders & stir. Add marinated mutton & curry leaves. Mix well. Add required water & cook for almost 1 hour or until the mutton becomes tender. Add tomato & cook for another 10 - 15 minutes till it becomes dry.

1. Mutton - 1/2 kg
2. Green chilli - 4
   Ginger – 1tablespoon chopped
   Garlic - 1tablespoon chopped
3. Cardamom - 3-4
   Cinnamon - 1 piece
   Clove - 3
   Pepper - 5-6
4. Turmeric powder - 1/2 teaspoon
   Garam masala - 1/2 teaspoon
   Cornflour - 1-2 tablespoon
5. Large onion - 2
6. Tomato – 1-2
7. Potato - 1 (cut into cubes)
8. Carrot – 1 (cut into cubes)
9. Thick Coconut milk - 2 cups
10. Mutton stock - 1cup
11. Salt & Oil - accordingly Curry leavesPressure cook the mutton pieces with whole masalas, salt , and carrot. Fry the potato pieces and keep aside.Heat oil in a pan. Add ginger, garlic & green chillies & saute it.Add sliced onion & stir until it becomes soft.Add turmeric powder. Add the cooked mutton pieces along with carrot & potato & stir. Add the tomato pieces & stir.Add garam masala & salt. Add the mutton stock & let it boil.Add coconut milk with cornflour paste. Boil it for 5 - 10 minutes & garnish with curry leaves.