Malbari Mutton

Ingredients                 

• 750 grams mutton, cut into 2 inch pieces on the bone        
• 5 tablespoons oil                 
• ½ teaspoon mustard seeds                    
• 10 curry leaves                    
• 2 medium onions, sliced
• 1 tablespoon ginger-garlic-green chilli paste    
• 3 medium tomatoes, chopped                 
• 1 teaspoon turmeric powder                
• ½ teaspoon red chilli powder                
• Salt to taste                        
• 1 teaspoon cumin seeds                    
• 1 tablespoon coriander seeds                
• 4-5 dried red chillies, broken            
• ½ teaspoon fenugreek seeds         
• 1 inch cinnamon  
• 4-6 green cardamoms                
• 6-8 cloves                        
• 2 bay leaves
• 10-12 black peppercorns                 
• 2 tablespoons poppy seeds (khuskhus)                    
• ¾ cup scraped fresh coconut    
• Porotta to serve     

Method

1. Heat 3 tablespoons oil in a deep pan, add mustard seeds and let them splutter. Add curry leaves, onions and sauté till golden brown. 
2. Add mutton pieces, ginger-garlic-green chilli paste and tomatoes, mix and sauté on high heat for 5-6 minutes, stirring continuously.
3. Add turmeric powder, red chilli powder and salt, mix well and sauté for 1-2 minutes.
4. Add 4 cups water, mix bring the mixture to a boil. Cover the pan and simmer for at least 30-35 minutes or till mutton is fully cooked. 
5. Meanwhile, heat remaining oil in another pan, add cumin seeds, coriander seeds, dried red chillies, fenugreek seeds, cinnamon, green cardamoms, cloves, bay leaves, black peppercorns, poppy seeds and coconut, mix and saute till the coconut turns golden. Remove from heat and allow to cool slightly.
6. Transfer the sautéed mixture into a mixer jar, add 1 cup water and grind to a fine paste.
7. Add ground paste and salt to the mutton, mix well and simmer for 10 minutes more. 
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with porotta.