Mutton Kothu/ Fried Shredded Meat

Meat kothu curry is a dry fried shredded mutton dish. I usually make a similar recipe from my mom but recently came across this recipe from a blogger. But made a few changes to fit our palette. A very good side for rice, chapathi or naan. You can also make chapathi rolls or sandwiches with a dash of hot sauce or mayo and few lettuce pieces for lunch box. If you love meat then this is a must try recipe and can be tried using lamb or beef too.

INGREDIENTS :
Makes 3 serving
For the meat:
1 Lb boneless meat (goat/lamb)
2 Tsp ginger garlic paste
1/4 Tsp turmeric powder
1 Tsp black pepper powder
Salt to taste
For the spice:
2 Tsp oil 
5 Dried red chilies
3/4 Tsp cumin seeds
2 Tsp coriander seeds
1/4 Cup coconut powder
For curry:
2 Tbsp oil
1 Small onion thinly sliced
10 Mint leaves
Salt to taste

METHOD :
  Clean and cut the meat into medium pieces. Mix it along with the spices given under "for the meat" and pressure cook them with a tablespoon or two of water at medium high heat for 2 whistles and reduce flame to medium low and cook for 10 minutes. Switch off the stove and wait for the pressure to subside.
Heat a pan at medium flame and fry the spices given under "for the spice" until lightly brown and raw smell is gone. Let it cool down a little and then coarsely grind in a dry/coffee grinder.
Open the pressure cooker and check if the meat is cooked completely.  It's better if they are falling apart or you can shred them with the wooden spoon.
In another deep pan heat 2 tablespoons of oil at medium heat fry the onion until brown but take care not to burn them. Add the cooked, shredded meat along with any liquid in it. Fry for a minute and then add the powdered spice, mix well and let the liquid dry if any. Check for salt and add more if needed. Add the mint leaves and fry them until the meat has fallen apart completely and looks dry.


METHOD :

Clean and cut the meat pieces into small cubes. Rub the spices into meat pieces and cook them until its almost cooked through but not falling apart. The water from the meat itself will help in cooking if the meat is fresh or else add a tablespoon or two as needed. Separate the meat and the stock.
Fry the spices along with coconut given to fry and grind until golden brown in oil. Let it cool and powder the spice mix.
Heat a frying pan at medium heat and add oil. When hot enough fry the thinly sliced onion along with a pinch of salt until golden brown. Add the powdered spice mix and the stock from cooked meat. Mix well add the meat pieces and fry for a minute. Using a flat wooden spoon try to finely shred the meat. Make it shredded and dry. Check for salt and add more if needed. Add a tablespoon of oil and chopped mint leaves and give a final stir.
Remove to a serving plate and serve with rice, naan or bread.

Hydrabadi Mutton Soup

Soups are always a heartwarming dish to devour. Mostly we have it as a starter but this particular soup can be had for a light breakfast or dinner on a cold day.

Really flavorful and packed with goodness this soup will be an instant hit at homes. The shallots must be browned a little bit which gives the touch of french onion soup flavor to this mutton soup. Hope you enjoy.

INGREDIENTS:

10 Pieces bone in mutton or paya

1 Tsp ginger garlic paste

1/2 Tsp salt

10 Shallots

1/2 Tsp chopped ginger

1 Big green chilly

1 Tblsp oil

1 Tsp coriander seeds

1/2 Tsp cumin seeds

1 Tsp pepper corns

10 Mint leaves

1 Tblsp gram(channa) flour

4 Cups water

Salt to taste

METHOD:

   In a pressure cooker take the cleaned meat pieces/paya and mix in ginger garlic paste and salt along with 3 cups of water and cook for 2 whistles, reduce flame to medium and cook for another ten munutes. While you wait for the steam to subside prepare the seasonig.

 Heat a pan over medium heat and fry the finely chopped shallots until golden brown. Then add chopped ginger and green chillies and fry along.

Meanwhile coarsely grind the coriander seeds, cumin and pepper and add to the onion. Fry until raw smell is gone.

Add the chopped mint leaves and fry a bit. 

To this add the cooked bones along with the liquid. Add more water if neeed. You must get about 4 cups altogether. Add more salt as needed.

Mix the gram flour in 1/4 cup water and add to the soup mix. Reduce flame and simmer for about 20 minutes or until everything blends together and the soup thickens.

Serve as a starter or with bread or naan as a main course.