Ingredients:
Mutton – 1 kg
Onion – 2 medium sized (chopped)
Tomato – 3 medium sized
Ginger – 1 inch piece
Garlic – 12- 15 cloves
Green chillies – 3-4
Chilly powder – 1/2 teaspoon
Turmeric – 1 teaspoon
Mustard – 1/2 teaspoon
Curry leaves – a few sprigs
Oil – 1/2 cup
Water – 3-4 cups
Salt to taste
To roast:
Red chillies – 3-4 whole
Coriander seeds – 1 tablespoon
Cumin – 1 teaspoon
Fenugreek – 1/2 teaspoon
Cinnamon – 1 inch piece
Cloves – 6-8
Cardamom – 4-6
Bay leaves – 2
Poppy seeds – 2 tablespoon
Pepper – 10 whole
Coconut – 1 cup (grated)
How to:
Heat about a teaspoon oil in a pan and roast the red chillies, coriander seeds, cumin, fenugreek, cinnamon, cloves, cardamom, bay leaves, stirring for about half a minute. Now you can add the coconut, poppy seeds and pepper. Keep stirring the mixture on a medium flame till the coconut becomes golden brown. Grind this mixture into a fine paste, adding a little water at a time.
Grind ginger, garlic and green chillies to a fine paste and keep aside.
Heat oil in a pressure cooker. Splutter mustard, then add curry leaves and chopped onion and sauté till the onions turn golden brown. Add the ginger garlic paste and sauté till the raw smell goes away. Next add the mutton and keep stirring continuously for about 10 minutes. Add chilly powder, turmeric powder, salt and chopped tomato. Cook till the mutton gets a little roasted and the oil separates. Add about 4 cups water and pressure cook for about 10-15 minutes or till mutton is done. Add the ground masala paste to the mutton and cook on low flame for about 10 minutes, or till the gravy thickens. Remove from flame and serve hot with chapattis or rice.
Related posts:
