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By Chef Chandan Prajapati

Mutton Vepudu / Andhra Mutton Fry / Lamb Vepudu

INGREDIENTS

FOR BOILING

Mutton boneless cubes – 500 gm

Potable water – Approximately 1 litre

Ginger garlic paste – 1 tsp

Red chilly powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Cinnamon, cardamom, cloves and peppercorn – 1 tbsp

Salt – ½ tsp

FOR COOKING

Cooking oil – 50 ml

Chopped onion – use 2 medium size

Chopped tomatoes – use 1 medium size

Ginger garlic paste – 1 tbsp

Coriander powder – 1 tsp

Red chilly powder – 1 tsp

Turmeric powder – ½ tsp

Salt – to taste

Water – 250 ml approximately

Black peppercorn powder – 1 tsp

Fennel seed powder – 1 tsp

GARNISH

Fried curry leaves

Tempered mustard seeds (optional)

Fresh coriander leaves

METHOD

Boil the mutton with the ingredients mentioned for boiling for 15 to 20 minutes or till the meat is cooked and tender.

Take a clean pan. Heat some oil in a pan. Add chopped onion and stir till light brown. Then add chopped tomatoes and ginger garlic paste at an interval of a minute. Sauté for 5 to 6 minutes till the ginger garlic paste leaves the raw flavour. Lower the heat and add coriander powder, chilly powder, turmeric powder and little salt. Stir for a minute and add water. Cook for 15 minutes or till the gravy is thick and dry. Add boiled mutton and cook for 5 more minutes. Add black peppercorn powder and fennel seed powder. Stir for a minute and serve garnished with curry leaves, mustard seeds and fresh coriander leaves.

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