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
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.
