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

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

Cuisine : Karnataka

Course : Main Course_Mutton

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Yarchi Nallamallu Bartad

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 , Keema Biryani , Keema Bharta , Sicillian Meat Balls . You can also find more Main Course_Mutton recipes like Mutton Jalfrazie, Kalia, Kaala Mutton, Hara Masala Gosht . Or try out these recipes from Karnataka Cuisine like Healthy Oats Dosa, Raw Banana, Jackfruit And Spinach Kabab, Neer More, Thaliyaputtu.

Yarchi Nallamallu Bartad Recipe Card

Yarchi Nallamallu Bartad
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Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Yarchi Nallamallu Bartad

  • 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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