66
Mansam Chops
(Mutton Chops – Andhra Style)
Yield: 10
1
/
2
cups
Serves 8
Pressure Cooking Time 10 minutes
1
/
2
cup / 40 g
coconut
grated
1 x 10 cm piece (40 g)
fresh ginger
28 cloves
garlic
1
1
/
2
tbsp / 22.5 ml
peppercorns
5
green cardamoms
seeds taken
out and kept, pods discarded
8
cloves
2 x 2.5 cm sticks
cinnamon
1 tbsp +
1
/
2
tsp / 17.5 ml
cumin seeds
2
/
3
cup / 160 ml
water
1.2 kg
mutton chops
2.5 cm thick
2 medium (250 g)
tomatoes
cut into quarters
1
/
2
tsp / 2.5 ml
turmeric
3
/
4
cup / 180 ml
vegetable oil
2 sprigs
curry leaves
3
green chillies
cut crosswise into
1 cm pieces
1
/
4
cup / 60 ml
cashew nuts
broken into pieces
4 medium (400 g)
onions
sliced
1
1
/
2
tbsp / 22.5 ml
salt
1.
Grind together coconut, ginger, garlic, peppercorns, cardamom
seeds, cloves, cinnamon and cumin seeds into a paste, adding water
(
2
/
3
cup/160 ml) a little at a time.
2.
Put chops, tomatoes and turmeric in cooker. Mix.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 10 minutes.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker. Remove chops. Reserve cooking liquid.
6.
In a large pan, heat oil on high heat about 3 minutes. Add curry
leaves, chillies, cashew nuts and onions. Stir fry till onions are light
golden brown (see page 80,
Frying onions
). Add ground paste.
Stir fry about 3 minutes. Add cooking liquid and salt. Cook on high
heat till liquid dries up and oil shows separately (about 5 minutes),
stirring continuously. Add chops. Reduce heat to medium. Stir fry
about 5 minutes. Serve hot.
•
SOUTH INDIAN RECIPES
5.
In a pan, heat oil on high heat about 2 minutes. Add mustard
seeds. When crackling, add
chana dal
and
urad dal
. Reduce heat to
medium. Stir fry till
dal
is light brown. Add curry leaves and chillies.
Stir a few seconds and pour over rice.
6.
In a small bowl, mix salt and lemon juice. Pour over rice. Mix.
Serve hot.
•
Elumichham Pazham Saadham
(Lime Rice – Tamil Style)
continued
