Minced Mutton Curry

This is my younger sister Anjali's preparation. She shared the recipe with me and I have posted this for the viewers.

Ingredients:

500 grams of minced Mutton
1 Medium sized Onion
2 Medium sized Tomatoes
1 inch of Cinnamon
4 Cloves
1 Cardamom
1/2 tsp of Fenugreek Seeds
1/2 tsp of Mustard Seeds
1 Green Chili
2 Dried Red Chilies
12 pods of Garlic
8 tbsp of Oil
1 tbsp of Turmeric Powder
1 tbsp of Red Chili Powder
1 tbsp of Coriander Powder
2 tbsp of Tamarind Pulp
2 tbsp of Salt
1/2 glass of Milk
12 Curry leaves
1 tbsp of Coriander

Preparation:

Make a puree of tomatoes and garlic together.
Mix the Minced mutton with one green chili and salt.

Chop the onion and curry leaves finely.

Heat oil in a pan. Add fenugreek seeds, mustard seeds, cinnamon,
cloves and dried red chilies. Saute for two minutes.
Add chopped onion and curry leaves. Cook for two minutes.
Add turmeric powder and minced meat into the pan. Stir them continuously.
Add red chili powder, coriander powder, salt to taste and stir them well.
Now add tomato puree, tamarind pulp with two glasses of water to the
mixture and close the lid. Bring to a boil. Reduce heat and simmer for
fifteen minutes.

Add chilled milk to the gravy. Cook for two minutes and garnish with
chopped coriander leaves. Serve them with rice.

Chicken Chettinad

Chicken Chettinad is chicken preparation from South Eastern Tamil Nadu. 

Ingredients

Chicken skinned                                                            500 gms

Garlic                                                                           6 cloves
Dry red chillies                                                           3-4 
Coriander powder/seeds                                            half teaspoon
Poppy seeds                                                                1 teaspoon

Cloves                                                                         1 clove
cumin seeds                                                                 1/4 teaspoon
Grated coconut                                                           1/4 cup

Green Cardamoms                                                     3

Cinnamon                                                                  half inch stick
Star Anise                                                                  1/2
Fennel seeds                                                               1/2 teaspoon
Ginger                                                                       1 inch, chopped

Turmeric Powder                                                      1/2 teaspoon

Salt to taste

Mustard oil                                                               2 tablespoons
Onions                                                                       2 medium sized, chopped
Cooking oil                                                               1 tablespoon
Tomatoes                                                                  2 medium sized, chopped
Chilli powder                                                            1/2 teaspoon
Lemon Juice                                                              1/2 teaspoon

Fresh coriander leaves, Chopped                          1/2 cup

Method

Take a non stick pan. Put 1/2 tablespoon of cooking oil. Heat it and put the red chillies, grated coconut, poppy seeds, coriander seeds, cumin, cardamom,cloves, cinnamon, star anise and fennel seeds. Roast them for few minutes.

Grind the roasted spices with ginger, garlic and 1 chopped onion and make into a paste.

Take a non stick deep pan and use the remaining oil and saute the remaining onion till golden brown. Put the grounded paste, curry leaves and saute. Add the tomatoes, chilli powder, turmeric powder and salt.

Put the chicken into the masala paste. Cook for five minutes, add 1 cup of water and lemon juice. Cook till the chicken is tender.

Remove the cooked chicken and garnish with coriander. Serve hot with rice or rotis.