When I was discussing about making mutton curry with my colleagues, one of them happen to mention that they always make mutton curry both gravy and fried with Pearl Onions or Sambar Onions as we call them. She is from down south and said at her place, they mostly use sambar onions for all non veg dishes. I wanted to try that right away.
I chose to make Mutton Semi gravy dish and used sambar onions for sauteing. It surely gave a very different taste to the entire dish.
Mutton - 1/2 kg
Small Onions - 1 cup
Tomatoes - 2 medium
Curry leaves few
Tumeric powder a pinch
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Salt to taste
Oil - 2 tbsp
Coconut, Poppy Seeds paste - 2 tbsp
Clove, Cinnamon, Cardamon powder -1 tsp
Mint leaves handful
Coriander leaves handful
How to make the gravy
Wash and cut into small pieces. Drain on a colander
Soak and peel the pearl onions.
Heat a pressure cooker with oil. Add curry leaves, pearl onions. Saute well till they turn brown.
Add the mutton pieces, add turmeric powder, coriander powder, chili powder, salt. Cook on high till the mutton is well coated.
Simmer and cover with lid. Let all the moisture all evaporate.
Add the coconut paste and continue sauting. Now add the mint and coriander leaves. And once it is combined well, add tomatoes.
Add a cup of water. Cover with lid and pressure cook for four whistles.
Once the pressure falls down, cook for couple of mins and serve with Masala Annam.