MUTTON AND POTATO ROAST/ MUTTON URULAIKIZHANGU VARUVAL

                                 

    What is more relishing than rasam rice with mutton roast? Here i've presented an authentic mutton roast from the village kitchens'. This mutton and potato roast has a great blend of spices with chana dal bits to add its texture. Each time you have a piece of the roast, it'll be like discovering hard bits of chana dal in between the cooked soft mutton pieces... A perfect christmas meal!! 

                   
MUTTON AND POTATO ROAST RECIPE

Cuisine - South Indian

Category - Accompaniment/ Side-dish

Yields - 3 servings

INGREDIENTS

TO PRESSURE COOK
Oil - 2 teaspoons
Fennel seeds - 1/2 teaspoon
Curd - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Mutton (cut into medium sized pieces) - 350 g
Water - 1 cup
Salt - to taste

FOR THE ROAST
Oil - 2 teaspoons
Chana dal/ kadala paruppu - 1&1/2 teaspoons
Curry leaves - 2 sprigs
Onion (finely chopped) - 2 nos
Ginger-garlic paste - 1 tablespoon
Tomato (large) - 1 no (roughly chopped)
Coriander powder - 2 teaspoons
Red chilly powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Parboiled potatoes (large) - 1 no

TO GARNISH
Coriander leaves (finely chopped) - a few sprigs
Pepper (coarsely crushed) - 1 teaspoon

METHOD

1. Wash mutton thoroughly and marinate it with curd, turmeric powder, a teaspoon of salt and ginger-garlic paste. (For measurements see the table 'TO PRESSURE COOK'). Leave it aside for at least half an hour.
2. Heat 2 teaspoons of oil in a pressure cooker. Add in fennel seeds and when it sputters, throw in the marinated mutton and saute for a few minutes, about 4 minutes.
3. Add a cup of water and pressure cook for 7 to 8 whistles. Switch off and allow it to cool.
4. Meanwhile, heat oil in a heavy bottomed pan. Add chana dal and curry leaves. When it turns golden, add in the finely chopped onions and saute it till golden brown.
5. Add in the ginger-garlic paste and cook for a minute. Now, add the roughly chopped tomatoes and cook for about 2 to three minutes. Cook covered.
6. Bring in the cooked mutton along with water and add coriander powder, garam masala and red chilly powder. Blend it properly. Check for salt and spiciness. Add more if needed. Meanwhile, parboil the potatoes and peel them. Dice the potatoes and keep aside.
7. Cook with the lid open till half of the water has reduced. Now add the parboiled potatoes. Blend such that the potatoes get a good coat of the masalas.
8. Cook till the desired consistency is reached. Add the chopped coriander leaves and switch off.
9. Serve hot with steamed rice and rasam. Tastes great with dal chawal (lentils rice), poricha kuzhambu, plain rotis and laccha parantha too...