Ingredients
Marination
Mutton - 1/2 kg
Turmeric Powder - 1/4 tsp
Ginger-Garlic Paste - 1/2 tsp
Red Chili Powder - 1 tsp
Salt to taste
Pressure Cook
Red Small Onion - 2 tbsp (finely chopped)
Garlic - 5 pods (crushed)
Turmeric powder - 1/2 tsp
Coriander powder - 3 tsp
Red Chilli Powder - 1 tsp
Water - 1 1/2 cup
Salt to taste
Grind to paste
Grated coconut - 2 tbsp
Fennel seeds - 1 tsp (fried)
Poppy Seeds - 1 tsp (soaked in warm water for 10 mins. Remove water)
Gravy
Clove - 5
Cinnamon - 1 in
Bay leaf - 2
Fennel seeds - 1 tsp
Curry leaves - 1 sprig
Onion - 1 cup (finely chopped)
Tomato - 1/2 cup (finely chopped)
Ginger-Garlic paste - 1 tsp
Mutton Masala powder or meat masala powder - 1 tsp
Oil - 3 tbsp
Preparation Method
- Wash and cut mutton in to small pieces, marinate with the ingredients in "Marination" for 2 hours
- In a pressure cooker, heat 1 tbsp of oil. Saute the marinated mutton for 2-3 minutes
- Add the ingredients under "Pressure cook" and mix will. Saute for 2-3 minutes
- Close and pressure cook for 7-8 whistles. Turn of the burner and let it cool by itself
- Fry fennel seeds from "Grinf to paste" in oil and let it cool down
- Add with rest of ingredients in "Grind to paste" and grind. Use as little water as possible
- Heat 2 tbsp of oil and saute with clove, cinnamon, bay leaves, fennel seeds and curry leaves
- Add Ginger-garlic paste and saute for a minute
- Add chopped onion and saute until translucent
- Add chopped tomatoes until tomatoes mash. Cover if you please
- Add the grounded masala and saute well. Stir regularly until oil separates
- Open the cooker and separate the mutton pieces from the gravy
- Add the gravy left into the kadai along with mutton/meat masala powder and mix well. Add salt as required (Use garam masala or red chilli powder if you do not have meat masala)
- Stir often until the gravy thickens
- Add the mutton pieces and fry until dry
- Add curry leaves and remove from heat
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