Picked up from a former roomie. Modified from a traditional Malyali recipe, this one has a nice creamy taste and you can add vegetables as you want to make this as nutritious as you want.
Ingredients (Serves 2):
Mutton/ Lamb- 250 gms
Coconut milk- 1 cup
Carrot- 1 medium sized, chopped
French beans- 50 gm, chopped
Onions- 4 large, finely sliced
Cinnamon- 3 large sticks
Sun dried red chillies- 3
Salt, sugar to taste
Oil - 2 tbsp
Preparation:
Boil mutton with salt till tender. Fry onions till white and mushy. Add mutton, cinnamon stick and cook till fat leaves the sides. Add the chopped vegetable. Stir in the coconut milk slowly, cover and cook over low flame. Regulary stir and add the stock bit by bit. Reduce gravy.
Tips:
Traditionally eaten with appams, but goes just as well with rice. Goes well with brown toast, just make the gravy thicker.
Ingredients (Serves 2):
Mutton/ Lamb- 250 gms
Coconut milk- 1 cup
Carrot- 1 medium sized, chopped
French beans- 50 gm, chopped
Onions- 4 large, finely sliced
Cinnamon- 3 large sticks
Sun dried red chillies- 3
Salt, sugar to taste
Oil - 2 tbsp
Preparation:
Boil mutton with salt till tender. Fry onions till white and mushy. Add mutton, cinnamon stick and cook till fat leaves the sides. Add the chopped vegetable. Stir in the coconut milk slowly, cover and cook over low flame. Regulary stir and add the stock bit by bit. Reduce gravy.
Tips:
Traditionally eaten with appams, but goes just as well with rice. Goes well with brown toast, just make the gravy thicker.
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