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Eratchi Olathiyathu

500 g Boneless mutton; cubed
180 ml Oil
2 Onions; sliced (100 g)
2 Green chillies; slit lengthwise
1 ts Ginger-garlic paste; (5 g)
1 ts Red chilli paste; (5 g)
1 tb Coriander powder; (15 g)
Salt to taste
2 Sprigs curry leaves
1 Tomato; chopped (100 g)
5 Cm sundried coconut; sliced
1/2 ts Fennel seeds; (2 g)
A few slices of dry coconut; lightly toasted

PARBOIL the mutton and keep aside.

Heat oil and fry the sliced onion till golden brown. Add the green chillies, ginger-garlic paste and stir-fry. Stir in the red chilli paste, coriander powder and salt to taste. Add the curry leaves and fry till the oil floats on top. Add the chopped tomato and cook till the masala is dry. Toss the mutton and slivers of coconut in this masala and cook till the mutton is soft and tender.

Sprinkle fennel powder and garnish with lightly toasted dry coconut pieces.

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