MUTTON COORGI STYLE
INGREDIENT
- Cook 1 kg mutton in pressure cooker along with 2 green chilies crushed,1 pod crushed
- Garlic, 1 inch ginger
- For masala
- 5 red chillies
- 2 Tbsp Coriander seeds
- 1/4 tsp jeera seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp fennel seeds
- 1/4 tsp Poppy seeds
- All whole garam masala (5 Cloves, 2 cardamon,1 inch Cinnamon, 2 Star Anise, 1 black elaichi).
- 8 – 10 pepper corns.
- Dry roast all the Ingredients separately and make of powder it.
- Again roast the powdered masala until it turns into coffee powder in a slow flame
METHOD
- Take Oil or Ghee in a pan.
- Fry 2 big onion until Translucent.
- Add 5 – 6 garlic crushed cloves. Fry them well.
- Add in Kachampuli (You can put regular tamarind juice if you don’t have kachampuli).
- Add the masala and mutton and cook until dry.
- Garnish with coriander leaves.
About Chef Yogesh Amin
Chef Yogesh Amin is working as Senior Sous Chef at Holiday Inn Mumbai for last five years. He did his basic schooling from Manglore in Udipi and Hotel Management from Kamat Institute of Hotel Management in Mumbai. He is specializing in Continental and Coastal cuisine. He is in the trade for last sixteen years, began his career with Orchid hotel in Mumbai. As he wanted to enhance his culinary skill and wanted to learn more, he joined offshore. After returning from offshore, he joined Pan India foods private limited and worked there on various projects, later on he joined Holiday Inn Mumbai. He is enjoying every bit of his profession.
Chef Yogesh was fascinated for hospitality industry. One of his cousin owned hotel, he was impressed with and had thought to start his own business. This fascination brought him to Mumbai to pursue his hotel management course. While under his internship at Orchid hotel in Mumbai he was impressed with chef’s and like their devotion, and the way they worked. So he decided to follow chef’s job and never looked back thereafter.
Editor in Chief : Mewati SItaram
