My friends Aparna and Aravind in Chennai, India have a fabulous cook who makes some amazing South Indian food. This past summer I got a peek into Shanti’s kitchen and learned some of her super recipes.
Here is a wonderful spicy mutton dish which goes really well with hot white rice.
Shanti’s Mutton Tokku
1 kg. mutton (with bones), cut into 2” pieces
8 green cardamom
1 tsp. fennel seeds (saunf)
1 tsp. rai (black mustard seeds)
1 tsp. turmeric powder (haldi)
Chili powder to taste
4 heaped tsp. sambar powder (store bought or home made)
1 sprig curry leaves
3 medium onions, chopped
1 tbsp. garlic & ginger
4 small plum tomatoes, chopped
1 bunch cilantro
• In a pressure cooker add mutton and ½ cup of water and cook for about 20 minutes or until meat is cooked.
• Add set aside.
• In a wok or kadai heat 3 tbsp. oil.
• Add the cloves, cardamom, fennel, rai and cinnamon.
• Add the onions and ground garlic and ginger.
• Cook for about 10 minutes.
• Add chopped tomatoes, curry leaves, haldi and salt.
• Add 4 heaped tsp. sambar powder and chili powder.
• Cover and cook for 15 minutes.
• Add the cooked mutton and cook the mixture for ½ hour uncovered until the gravy dries up a bit.
• Garnish with cilantro and serve with rice or dosas.