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action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home3/phenodm5/public_html/wp-includes/functions.php on line 6121Shanks or Nalli is one of my favourite parts of both the lamb or goat.\u00a0 Though I prefer goat more often than sheep since it renders better.\u00a0 In Bengaluru, traditionally sheep meat is more commonly used than goat.\u00a0 It could be because of the fat which is more in sheep. The Bannur Lamb variety is the most famous in Bengaluru with the carnivores singing peons on the tender meat and the layers of fat that is used as grease. Most military hotels prefer the use of sheep meat over goat meat though the price is similar.<\/p>\n
Anyways coming back to the nalli.\u00a0 The sheer pleasure of a fall of the bone meat and sucking the marrow of a well made shank can make me go into a poetic mode.\u00a0 \u00a0\u00a0. With Covid changing the entire landscape of how we buy things, I have almost completely gone online for meat. It doesn’t help that my local butcher shut shop too. My favourite place to buy mutton now is www.chopchop.in<\/strong><\/a> . The quality is top notch and the meat is completely cleaned and gristle free.<\/p>\n The Chettinad nalli fry is something I have perfected down to a formula and it never goes wrong.. One of the easiest dishes to make, the meat quality plays a very important role so ensure you have good meat for the experience. Shanks or Nalli is one of my favourite parts of both the lamb or goat.\u00a0 Chettinad cuisine is know for its hit of raw spices and pepper and their use of curry leaves which imparts a beautiful spicy flavor to the dish.<\/p>\n Lets begin shall we…..<\/p>\n Mutton<\/strong> – Half kg shanks (you can scale up).<\/p>\n Garlic<\/strong> – Peeled garlic pods, about 8-9 (the more the merrier but 15 is good)<\/p>\n Green Chillies – About 10, slit, again the more the merrier.\u00a0 I like it HOT<\/p>\n Curry Leaves – A forest of it works.. We need a lot.\u00a0 Put the twigs in too, thats where the real flavor is<\/p>\n Mutton fat or regular oil – Fat enhances the flavor better of course.. About 3 tbps<\/p>\n Coarsely Crushed pepper corns – The more the merrier. The whole dish is dependent on the heat of the pepper corns. About 5-6 tablespoons<\/p>\n Onions – One finely sliced<\/p>\n P S – Don’t be scared to use the stock. It doesn’t matter if you use it more, just cook it a little longer and dry it out.\u00a0 The effort is worth it.<\/p>\nIngredients for Mutton Nalli Fry<\/h2>\n
Lets Begin<\/h2>\n
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