Jaffna Mutton Poriyal
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Nutrition balance score
Unbalanced
Glycemic Index
7
Low
Glycemic Load
1
Low
Nutrition per serving
Calories191.3 kcal (10%)
Total Fat7.9 g (11%)
Carbs19.6 g (8%)
Sugars3.4 g (4%)
Protein15.4 g (31%)
Sodium4779.2 mg (239%)
Fiber14.2 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Place 1kg of mutton into a mixing bowl
Step 2
Add Tumeric powder, Curry Powder, and Salt. Meat should be fully coated. Mix flavour into meat with hands until there is an even distribution, and set aside for a couple hours
Step 3
Cut 4 onions longitudinally into finely cut strips
Step 4
Place pan on low heat fire and add small amount of oil, enough to layer the base of the pan. Heat oil until hot.
Step 5
Add mustard seeds and fry for 30 secs, and then add fennel seeds and fry for a further 1 min while continuously stirring
Step 6
Add onions to the pan and fry until onions go brown. During this time, stir to ensure onions dont get stuck to the pan or burn, and add more oil if needed
Step 7
Turn off fire once onions are well browned and just before they are going to be burnt
Step 8
On a separate flat based pan, add oil to base so it is layered, and add marinated meat to pan, and fry on low to medium heat
Step 9
Continue frying meat, turning it over, and stirring it until it is fully cooked and almost burnt
Step 10
Once meat is finished cooking, empty the meat pan onto the other onion pan, and mix and fry together for a further 5 mins
Step 11
Add Sriracha Sauce on top until desired amount is reached. Continuously check taste to confirm. Then fry for a further min and take off fire.
Step 12
Squeeze 1 slice lime over meat and leave for 5 mins to cool down.
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