How to make Yarchi Nallamallu Bartad - Mutton and sambar onions make delicious partners in this curry

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Sambhar onions (संभार प्याज़)

Cuisine : Karnataka

Course : Main Course Mutton

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Yarchi Nallamallu Bartad Recipe Card

Yarchi Nallamallu Bartad
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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Yarchi Nallamallu Bartad checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Malwani Mutton, Yarchi Curry, Bhindi Gosht, Kolhapuri Pandhra Rassa.

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Yarchi Nallamallu Bartad Recipe

  • Mutton cut into 1 inch pieces 700 grams

  • Sambhar onions 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 3 tablespoons

  • Garlic sliced 2-3 cloves

  • Ginger sliced 1 inch piece

  • Black pepper powder 1 teaspoon

  • Cumin powder 1 teaspoon

Method

Step 1

Marinate mutton pieces with turmeric powder and salt for one hour.

Step 2

Heat oil in a pressure cooker, add onions and sauté till light golden in colour. Add garlic and ginger and sauté for another two minutes.

Step 3

Add black pepper powder, cumin powder and marinated mutton and sauté well so that the masala coats the mutton pieces. Continue to sauté till the mutton pieces are well seared.

Step 4

Add three cups of water and salt. Cover the cooker with its lid and cook, on medium heat, till eight whistles are given out. Once the pressure reduces completely, open the lid and cook till dry. Serve hot.