Ingredients
Mutton - 1/2 kg
Ginger paste - 1 tbsp
Garlic paste - 1 tsp
Medium onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped)
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 3-4 tbsp
Curry Leaves - 10-12 leaves
Coriander Leaves for garnishing
Masala To grind :
Cloves - 4-5
Cinnamon - 1 inch
Cumin seeds - 1/2 tsp
Coriander Powder - 1 tbsp
Whole Red Chilies - 5-6
Whole Black pepper - 1/2 tsp
Cardamom - 3
Fennel Seeds - 1/2 tsp
Coconut gratings - 1/4 cup
Coriander Leaves - 1/4 cup
Preparation method
- Cook mutton in the pressure cooker adding 1 cup of water, cumin seeds, salt and turmeric powder for about 7 whistles
- Remove it and separate the water (stock) and mutton. Keep aside
- In a pan fry the cinnamon, cardamom, cloves, cumin seeds, whole black pepper, red chili, and fennel seeds. Allow it to cool. Grind into fine powder.
- Heat oil in a pan. Fry onions until light brown. Allow to cool
- Grind onions along with the ground masala powder
- Add coriander leaves, grated coconut and coriander powder. Grind it into a smooth masala paste
- In a vessel, heat oil. Add curry leaves, ground masala paste, ginger garlic paste, chopped tomatoes and turmeric powder. Cook them in heat until oil separates
- Add mutton and fry for about 3-4 minutes
- Add stock separated from the pressure cooker. Cook for 7-8 mins
- Garnish it with coriander leaves
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