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Mutton, 1 1/2 inch pieces on the bone 800 grams Oil 1/2 cup Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Whole dry red chillies, broken 4-5 Fenugreek seeds (methi dana) 1/2 teaspoon Cinnamon 2 one-inch sticks Green cardamoms 4-6 Cloves 6-8 Bay leaves 2 Coconut, scraped 3/4 cup Poppy seeds (khuskhus/posto) 2 tablespoons Black peppercorns 10-12 Ginger, roughly chopped 2 one-inch pieces Garlic, roughly chopped 12-15 cloves Green chillies, roughly chopped 3-4 Mustard seeds 1/2 teaspoon Curry leaves 10 Onions, sliced 2 medium Turmeric powder 1 teaspoon Red chilli powder 1/2 teaspoon Salt to taste Tomatoes, chopped 3 medium |
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METHOD
Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, red chillies, fenugreek seeds, cinnamon, green cardamoms, cloves and bay leaves. Stir fry for half a minute. Add coconut, poppy seeds, black peppercorns and cook till coconut changes its colour slightly. Remove from heat, cool slightly and then grind into a fine paste.
Grind ginger, garlic and green chillies into a paste.
Heat the remaining oil in a deep pan, add mustard seeds and curry leaves. When the seeds splutter add onions and sauté till golden brown. Add mutton pieces and ginger-garlic-green chilli paste. Sauté on high heat for ten minutes, stirring continuously. Add turmeric powder, red chilli powder, salt and tomatoes. Sauté till oil leaves the masala.
Add four cups of water, bring it to a boil. Cover the pan and simmer for at least half an hour or till mutton is fully cooked.
Now add the masala paste and salt. Mix well. Add more water if required. Simmer for ten more minutes. Serve hot.
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