Mutton Liver fry
By Chef Lallappa, Ulavacharu
Ingredients
500 gm liver (cut into small pieces)
1 tsp turmeric powder
1 tbsp red chilli powder
1 tbsp coriander powder
2 green chillies
½ cup onions chopped
1 tomato
1 tbsp ginger-garlic paste
1 stick cinnamon
3 cloves
A few curry leaves
Chopped coriander (for garnish)
Salt as required
Oil
Method
Heat oil in a pan. Add cinnamon, cloves, chopped onion and green chillies and fry till onions become soft. Add ginger and garlic paste and stir. Add chopped tomato and a little salt and stir till it becomes soft. Now add curry leaves, turmeric, coriander and chilli powder and sauté. Add the washed liver pieces (clean it with turmeric powder) into the mixture. Add enough water to cover the mixture and cook on low flame for 15 minutes.
Garnish with coriander leaves and serve.
Telangana Mamsam Kura
Ingredients
250 gm mutton
2 onions chopped
4 green chillies chopped
2 tomatoes chopped
1 tsp turmeric powder
1 tsp dhaniya powder
1 tbsp chilli powder
2 tbsp ginger-garlic paste
½ tbsp jeera powder
50 ml oil, curry leaves
Coriander leaves for garnish
Salt as required
For the masala paste:
½ tbsp coconut paste
3 gm khus khus
10 gm red chillies
2 gm coriander seeds
3 gm garam masala
Water as required
Method
For the masala paste, add all the ingredients in a mixer with water and grind till it becomes a thick paste. Marinate mutton with ginger-garlic paste, turmeric powder, dhaniya powder, jeera powder, chilli powder, little oil and salt and mix it and keep it aside to marinate.
In a pressure cooker, heat oil and add chopped onions, green chillies, tomatoes and curry leaves. Let it stay in the cooker till the onions turn golden brown. Add marinated mutton pieces and sauté for two minutes. Add masala paste, salt and water and stir. Close the lid and allow it to cook for five whistles. Take the lid off. Transfer into a bowl, garnish with coriander leaves and serve.
Puntikura Mamsam
Chef Chalapathi Rao, Simply South
Ingredients
500 gm mutton
6 tbsp oil
2 tbsp ginger-garlic paste
8 green chillies
3 medium size onions (2 chopped, 1 sliced)
2 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1tsp cumin powder
Salt to taste
5 bunches of puntikura leaves
Pre-preparation
Clean and wash mutton, add ginger-garlic paste, turmeric powder, chilly powder, cumin powder, coriander powder and salt. Add little oil and marinate the mutton and keep aside. Wash puntikura leaves and keep separately.
Method
Heat little oil in a thick bottomed pan add chopped onions and sauté till golden brown; add marinated mutton and cook on a slow flame, adding little water as and when required till done.
Heat little oil in another thick-bottomed pan, add sliced onions, slit green chillies, washed puntikura leaves and cook till the leaves are cooked properly. Add little water if required; once leaves are cooked oil will start oozing out. Make a paste of the leaves mixture. Add the mixture to mutton and cook it for some more time. Add a little water to it and let it cook.
