Mutton / Lamb Varuval (Kerala Meat Fry)

Recipe sourced: bestfbkl.blogspot.my
Ingredients:-
1/2 kg Mutton / lamb, cubed

To marinate:
1 tsp Ginger and garlic paste
1 tbsp vinegar / fresh lemon extract
2 tbsp Pearl onions (kunjulli) minced fine
1 tsp Coriander powder
1 tsp Red chili powder
3/4 tsp Garam masala powder
1 tbsp Fennel seeds (lightly dry roasted pounded coarsely - Please do not skit this)
1/2 tsp Turmeric powder
1 tbsp Peppper powder
A sprig Curry leaves
Salt - to taste

To season:
1/2 tsp mustard seeds
3 tbsp Thin coconut slices, (i skip no stock, future do not skip)
1/4 cup ginger and garlic julienne, together
10-12 sliced lengthwise Pearl Onions
2-3 Green chili, slit lengthwise
2 springs Curry leaves

Method:
Wash meat well in running water.  Drain.

Marinate using the above ingredients listed under "to marinate".  Let it stand for at least an hour.

Pressure cook meat.

Transfer meat to a pressure cooker (3 litre would be fine for the above amount).

Do not add more than 1/4 cup of water (for 1/2 kg meat).

The meat lets out water so we do not need too much of it while cooking.

Good quality meat gets cooked within 3-4 whistles.  The meat in Kerala cooks a bit slower.

So give extra "whistles" accordingly.

Let the steam went out by itself.

Open the lid. You may see the water has oozed out.

Heat oil in a non stick pan.  Keep ready the ingredients given to "to season" list.

Splutter mustard seeds, followed by the coconut bits.  Tip in ginger and garlic julienne and pearl onions along with green chili and curry leaves.

Saute until the coconut bits and ginger garlic are toasted and the onions acquire a golden colour.

They would get caramelized further as you fry the meat later.

Dump the meat along with its gravy.

Lower heat to medium and reduce the water under controlled heat.

Now you see the cooked water has turned saucy.

The gravy thickened and the masala gets coated within 3-5 minutes.

Be careful with the flame at this point.  Drizzle a little more oil as you are going to fry the meat further.

Check salt and add the remaining 1/2 tsp pepper powder.  Tip in 1/2 tsp of garam masala for more flavour.

The masala may stick to the bottom. So turn the meat pieces once every minute.

Roast until it gets dry and acquires that dark brown hue.

If you don't like them too dry and hence take off from fire while the pieces get coated well with the masala and are still moist and succulent.