Ingredients
Mutton – 1/2 kg
Onion – 2 nos (sliced)
Green chilly – 10
Garlic – 5 cloves
Ginger – 1 inch piece
Cinnamon – 1" piece
Cloves – 1 tsp
Cardamom – 4
Aniseed – 1 tsp
Pepper – 1 tsp
Poppy seed – 1 tsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Cashew nuts – 1/4 cup
Thick coconut milk – 1 1/2 cup
Coriander leaves – finely chopped
Oil – 2 tbsp
Salt
Preparation method
- Heat oil in a pan. Saute cinnamon, cloves, cardamom and aniseed. Add poppy seeds after a minute as they fry faster
- Add onion, green chilli, ginger and garlic and saute until onions are translucent
- Add coriander powder and turmeric powder and saute for 4-5 minutes in medium heat
- Let the ingredients cool and grind them to a masala paste
- Pressure cook mutton pieces with the masala paste, half cup water and salt for 9-10 whistles
- Grind cashew with coconut milk until cashew is ground completely
- Open the pressure cooker and add cashew-coconut milk and cook for 5-10 minutes
- Add coriander leaves for garnishing
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