Our hosts, Sunita and Sonya, will not only be demonstrating how to cook Mutton Peretal, but will also be dedicated to raising awareness about Vitiligo. Sonya, who courageously embraces her journey with vitiligo, will share her personal story, promoting acceptance and love for all skin types.
As we step into October, the month of celebrating body positivity, let’s unite to encourage and wholeheartedly embrace self-love.
INGREDIENTS
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp white dhal (ulunthu)
1 tsp fennel seeds
6 cloves
2 star anise
6 cardamom, seeds only
1 cinnamon stick
50 g cooking oil
200 g onions, sliced
5 sprigs curry leaves
1500 g mutton shoulder meat, boneless, cut in cubes (3 cm x 3 cm)
190 g coconut milk
60 g water
80 g ginger garlic paste (see tip)
50 g chilli powder
15 g meat curry powder
2 tsp fennel powder
2 tsp cumin powder
2 tsp sugar
1 tsp salt, adjust to taste
350 g potatoes, cut in cubes (2 cm x 2cm)
40 g fresh coriander
Preparation
1. Place mustard seeds, cumin seeds, white dhal, fennel seeds, cloves, star anise, cardamom seeds, cinnamon stick, cooking oil, onion slices and curry leaves in mixing bowl, sauté 12 min/120°C/reverse/speed 1.
2. Add mutton, coconut milk, water, ginger garlic paste, chilli powder, meat curry powder, fennel powder and cumin powder, cook 35 min/100°C/reverse/speed spoon.
3. Add sugar and salt, cook 10 min/100°C/reverse/speed spoon, prolong cooking time if needed.
4. Add potato cubes, cook 10 min/Varoma/reverse/speed spoon.
5. Add coriander, cook 2 min/Varoma/reverse/speed spoon. Transfer to a serving dish. Serve hot.
TIP
>> Refer to Cookidoo® to make your own ginger garlic paste
>> Freeze into cubes and use when needed