Mutton - Wash 250 gm Goat meat (Mutton) and chop into medium chunks. Pressure-cook the mutton with ¼ tsp of Ginger-Garlic Paste, a pinch of Salt and Turmeric Powder along with a cup of Water. Pressure cook till the mutton is well cooked and tender. Drain the stock from the mutton.
Vepudu (Fry) - Heat a pan with 2 tsp Oil, saute finely chopped 1 medium onion, slit 4 medium Green Chilies and 5-6 Curry Leaves. When the onions light brown in color, add 1 tsp Ginger-Garlic Paste and fry till done. Add the cooked mutton pieces and 1 tsp of Chili Powder, 1 tsp of Coriander Powder, ¼ tsp of Garam Masala and ½ tsp of Cashewnut Powder(optional). Cover and cook under low heat for 5 minutes. Sprinkle 2 tsp Crushed Peppercorns and mix well. When the mutton pieces are roasted well, remove from heat.
Serve hot with rice and rasam, pappucharu or sambar.
Vepudu (Fry) - Heat a pan with 2 tsp Oil, saute finely chopped 1 medium onion, slit 4 medium Green Chilies and 5-6 Curry Leaves. When the onions light brown in color, add 1 tsp Ginger-Garlic Paste and fry till done. Add the cooked mutton pieces and 1 tsp of Chili Powder, 1 tsp of Coriander Powder, ¼ tsp of Garam Masala and ½ tsp of Cashewnut Powder(optional). Cover and cook under low heat for 5 minutes. Sprinkle 2 tsp Crushed Peppercorns and mix well. When the mutton pieces are roasted well, remove from heat.
Serve hot with rice and rasam, pappucharu or sambar.
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