Yarchi Curry

Ingredients list for Yarchi Curry

• 700 grams Mutton cut into 1 inch pieces
• 1/4 teaspoon Coconut
• 1 teaspoon Red chilli powder
• to taste Salt
• 4 tablespoons Oil
• 1 medium Onion sliced
• 1 large Tomato chopped
• 1 tablespoon Lemon juice
• For masala
• 1/2 cup Coconut scraped
• 1 medium bunch Fresh coriander leaves
• 1 teaspoon Poppy seeds (khuskhus/posto)
• 4 Cloves
• 1 inch piece Cinnamon
• 1 inch piece Ginger
• 8 cloves Garlic

Method

1. Marinate mutton pieces with turmeric powder, red chilli powder and salt. Set aside for twenty minutes.
2. Heat two tablespoons of oil in a pressure cooker, add marinated mutton pieces and sauté for two to three minutes.
3. Add three cups of water and pressure cook till eight whistles are given out.
4. For masala, grind coconut, coriander leaves, coriander seeds, poppy seeds, cloves, cinnamon, ginger and garlic to a fine paste adding water if required.
5. Heat the remaining oil in a pan, add onion and sauté till they turn golden.
6. Add the ground masala and cook till the oil separates.
7. Add tomato and sauté for another two minutes.
8. Add the cooked meat and mix well. The gravy should cover the meat.
9. Adjust salt. Add lemon juice mix and serve immediately with ghee rice or any puttu.

Nutrition Info