Prep time: 20 Mins
Cooking time: 40 Mins
Serves: 8
Ingredients:
Mutton - 1 Kg
Onion – 3 Medium Thinly sliced
Green Chilli – 4 slit
Tomatoes – Big 4 finely Chopped.
Pudina - Handful
Coriander - Handful
Ginger garlic paste – 2 tbsp
Garam masala powder – 2 tsp
Curd – 1 cup
Red chilli – 2 tsp
Kuzhambhu milagai thool/Curry Powder – 5 tbsp full
Potatoes – 2 medium diced
Rambai eelai - 1 leaf
Salt – to taste
Oil – 50 ml
To grind:
Coconut – 1/2
Roasted Khus Khus – 2 tsp
- Wash the mutton & drain the excess water completely.
- In a bowl add Mutton and add half the quatity of each - sliced Onions, chopped pudina, coriander & Ginger garlic paste.
also add full cup curd, and the 5 tbsp's of kuzhambhu Milagai thool, mix everything together throughly and allow it to rest aside for 20 – 30 mins.
- Meanwhile heat the Cooker and add oil, rambai eelai, garam masala powder, remaining onion pudina, coriander and sautee well.
- Add Ginger garlic paste and sautee until raw smell goes off..
- Now add red chilli powder, finely chopped tomatoes, stir once and medium flame, and close with lid and allow it to turn mushy and oil must ooze out.
- Now add marinated mutton, and mix continuously, Water from the meat will ooze out after 1o mins, Stir occasionally and let the meat suck in the juices.
- once 3/4 water dries out, add enough water to cook the mutton, add potatoes & salt, and close the cooker, and let the flame be on high. once steam gushes out put the whistle on and allow it to cook in medium flame for 25 mins.
- Now use 1/2 coconut and roasted khus khus and grind into smooth paste using little water.
- After 25 mins switch off the flame and relase the pressure, open and stir the aanam, check for salt if require extra salt add some.
- Switch on the flame and add the coconut paste and mix well allow it boil for 5 – 7 mins in low flame, and switch it off and garnish with coriander.
Hot, Spicy and flavourful eeraichi aanam is a great combo for idly, idiyappam, kal dosa, Rice & Parotta! :D