KANTOLA (aa kakarakaya - telugu ) MUTTON KORMA :

Prep: 20 mts, Cooking Time: 1 1/2 hr

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

kantola (aa kakarakaya) - 1/4(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder -1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add kantola pieces in the same pan ,cook mutton & kantola till they tender.

5.Cook it on medium heat with cover till gravy thickens. when oil rises top reduce heat.

6.Finally garnish with coriander leaves.

7.Kantola mutton korma is ready to eat with hot rice or roti.

{NOTE: cook kantola mutton korma on high heat first then reduce heat}