My Kitchen and Me

  Mutton Peratal, also known as mutton chukka, is a flavorful and spicy dry mutton dish popular in South Indian cuisine. It’s one of my family favorites and often requested during special occasions. Here's a step-by-step recipe to make this delicious dish at home. Ingredients - 1kg mutton, cut into small pieces - 2 tablespoons oil (vegetable or coconut oil) - 2 large onions, finely chopped - 2 tomatoes, finely chopped - 2 tablespoons ginger-garlic paste - 2-3 green chilies, slit lengthwise - 1/2 cup fresh curry leaves - 2 teaspoon turmeric powder - 3 tablespoons red chili powder - 3 tablespoons coriander powder - 2 teaspoon cumin powder - 3 teaspoon garam masala - Salt to taste - 1/2 cup water - Fresh coriander leaves for garnish For the Spice Paste: - 5 tablespoons grated coconut - 2 tablespoon fennel seeds - 2 tablespoon black peppercorns Instructions 1. In a small blender or mortar and pestle , grind the grated coconut, fennel seeds, and black peppercorns into a coarse paste. S...

I first tasted this lamb chop many many years back. My aunt thought me how to prepare this dish and it's surprising how simple it is. The only down-side is it takes a rather long time to cook. This lamb chops are best prepared with lamb ribs, but I couldn't find them and ended up using lamb shoulders. Ingredients: Lamb - 5-6 ribs Onions - 2 Ginger - 1 Garlic - 3 cloves Chili powder - 4 tbsp Turmeric powder - 1 tsp Cinnamon - 2 sticks Water - 5 cups Eggs - 1 First, blend the onions, ginger and garlic in a food processor. Heat a little oil in the pan and add in the blended mixture together with cinnamon. Add in the chili and turmeric powder and stir awhile. Pour in the water. Once boiling, put the ribs in, and let it boil, stirring occasionally until the ribs are coated with the thickened gravy. (This process should take about an hour.) Keep the ribs aside to cool. Beat an egg in a bowl and heat some oil in the frying pan. Coat the ribs with egg before frying them. Remove once b...