DRY MUTTON GRAVY [ATTU ERAICHI VARUVAL]

Hello everyone, I am back with another exciting post on food and to my esteem readers thanks for following my blog Ruku's Authentic Kitchen Flavors where real food recipes are shared. 

Today, I am going to share with you a delicious and tasty recipe. It is called Dry Mutton Gravy or Attu Eraichi Varuval my family style. Nowadays, it is easy to cook using conventional pressure cooker to make the cooking fast but for me, I prefer to use the normal method. 

To make the dish quicker, I use claypot or manchatti to cook the mutton. It is just like a pressure cooker once you put on the lid, it locks in the steam and cooks food in healthier way possible. It retains the mutton taste and makes the mutton tender fast and the aroma of the spices are amazing. 

Once the mutton soften, it would transferred to an iron wok to dry fry it. It is a perfect dish for a special occasion or as a weekend treat to enjoy with family and friends. All spices used in my recipes are homemade which gives the curry a different taste and amazing aroma. I use either powdered form or straight away use the full spices and blend them to a paste. You can do that too. Hope you will try my recipes with success. Enjoy!

INGREDIENTS
1 kg Mutton (meat only)
3 big onions
2 big tomatoes
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon plain chili powder (depends of the heat you prefer)
1/2 tablespoon meat curry powder
1 tablespoon fennel powder
1 tablespoon cumin powder
1 tablespoon kasa kasa powder
1 teaspoon of turmeric powder
1/2 teaspoon black pepper powder
3 small sticks cinnamon
3 star anise 
5 cloves
5 cardamon pots
1 tablespoon fennel seeds
2 sprigs curry leaves
1/2 cup coriander leaves (roughly chopped)
5 tablespoons oil
Salt to taste

PREPARATION METHOD

1. Heat oil in a claypot, add cinnamon sticks, star anise, cloves, cardamon pods and fennel seeds. Once the spices pop up, add in the onions and curry leaves. Saute till the onions turn golden brown.
2. Now add in the mutton together with its juices, ginger garlic paste, tomatoes, fennel powder, cumin powder, kasa kasa powder, black pepper powder and turmeric powder, salt to taste and combined all ingredients well. (No need to add water at this moment, as the juices from the mutton and tomatoes will disperse.) 
3. Put on the lid and cook about 2-3 hours till the mutton is soft. Off and on mix the ingredients and check the texture of the mutton. 
4. Once the water is reduced and the oil starts to separate (make sure the mutton is soft otherwise add some water till it is soften) transfer the mutton into a wok.

TO DRY FRY THE MUTTON

1. Heat a wok and transfer the mutton into the wok.
2. Add in the plain chili powder and the meat curry powder. Stir well in the oil till the raw smell goes away.
3. Into that add the coriander leaves and keep on stirring till the mutton nicely combined in the oil and it is totally dried. Off the stove.
4. Best eaten with ghee rice or plain rice.