Melagu Kari - Mutton Pepper fry

  This is a nostalgic recipe for me. When I grew up Elumbu kulambu and Melagu kari will be the most wanted sunday lunch menu. This recipe goes very well with rasam and sambar as well. It has a unique taste that will definitely treat your tastebuds. Don't miss the satti perattal - which is once you transferred the melagu kari to a bowl, mix cooked rice with the masalas sticking in the wok and add one or two pieces of melagu kari for extra taste. My grandmother always call out for me to relish that.

Cooking time - 30 minutes

Serving Size - 2-3 people

Ingredients:

Mutton/Goat Meat - 1/2 kg
Ginger garlic paste - 1tsp
Oil - 1 tbsp
Bay leaf - 1
Curry leaves - 2 string

For Grinding:

Coconut - 1-2 tbsp
Small onion - 2
Cinnamon - 1/2 inch
Red Chilly - 1-2
Pepper - 1 tsp
Clove - 2
Fennel/Sombu - 1/2 tsp
Garlic - 4

Steps:

1. In a pressure cooker add goat meat, 1 tsp of gg paste and 1/2 -1 cup of water. Cook for 6-8 whistles.

2. Grind all the ingredients mentioned under grinding.

3. In a wok - heat a tbsp of oil, add curry leaves and bay leaf.

4, Add the ground masala and cook for a minute.

5. Add the cooked goat pieces and mix well with the masala.

6. Add the pressure cooked water and cook for 10 - 15 minutes. All the water should me gone by now. (if not cook until the water goes away)

7. Keep it in low flame for another 10-15 minutes. Consistency has to be little dry like a fry/sukka.

Enjoy it with hot steaming rice!