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Mutton Ghee Roast Gravy Served With Appam



Ingredients

8 Kashmiri chilies

2 inch cinnamon

1 tsp pepper corns

1 black cardamom

1/2tsp javitri {mace flower}

1 star anise

1/2 tsp fennel seeds

1/4tsp sesame seeds

1/4tsp poppy seeds

1/4tsp fenugreek seeds

6 cloves

1 bay leaf

1/2tsp cumin seeds

11/2tbsp coriander seeds

Dry roast above spices

Dry roast 15 almonds

2 medium onion or 1 big onion sliced

And lightly fried in oil

1/4tsp turmeric powder

1 tbsp ginger and garlic paste

Add the dry roast spices ,almonds and lightly fried onions ,ginger and garlic paste and turmeric powder

Grind to a paste



Method

Wash the 1 kg mutton well .pat dry

Add salt , turmeric and 1 tsp ginger and garlic paste.

Sear the mutton in 1 serving spoon ghee then add enough water and pressure cook on high then simmer and cook for another 15 mins. Reserve the mutton stock for further cooking.



4 potatoes sliced thickly and lightly fried

4 Onions medium size ground to paste

4 medium size tomatoes pureed

1 tbsp vinegar



Heat up ghee almost 2 serving spoon . Stir fry the ground onion paste till lightly brown. Add the tomato puree and some of the stock. Cook for 2 mins then add the ground paste.

And some of the stock and 4 slit green chilies. Cook for 10 to 15 mins on medium flame .

Add the lightly fried potatoes and the cooked mutton .

Cook for another 20 mins add 1 tbs vinegar , cook for another 10 mins

Allow it to come to a boil. switch gas off




Appam

Recipe given to me by a dear friend Vinita Dennis


1 1/2 Glass rice (idli rice/wadakolam)

200 ml thick coconut milk

6 tbsp poha {flattened rice} washed soaked in little water and drained and excess water squeezed out

4 tbs desiccated coconut

11/2tsp fresh yeast

1 tbsp water

Sugar and salt

Soak rice overnight after washing well

Next morning grind the rice with coconut milk ,little water and poha and desiccated coconut.

Take fresh yeast sugar and make into paste add 1 tbsp lukewarm water stir and cover ,Keep for 20 min

Add this yeast mixture to the batter and keep for 3 hrs. Then after 3 hrs stir and add salt to taste , add remaining 50 ml coconut milk and little water if required .

The batter should not be runny but slightly thick.

Then make appam using appam pan.







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