INGREDIENTS
FOR BOILING
Mutton boneless cubes – 500 gm
Potable water – Approximately 1 litre
Ginger garlic paste – 1 tsp
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Cinnamon, cardamom, cloves and peppercorn – 1 tbsp
Salt – ½ tsp
FOR COOKING
Cooking oil – 50 ml
Chopped onion – use 2 medium size
Chopped tomatoes – use 1 medium size
Ginger garlic paste – 1 tbsp
Coriander powder – 1 tsp
Red chilly powder – 1 tsp
Turmeric powder – ½ tsp
Salt – to taste
Water – 250 ml approximately
Black peppercorn powder – 1 tsp
Fennel seed powder – 1 tsp
GARNISH
Fried curry leaves
Tempered mustard seeds (optional)
Fresh coriander leaves
METHOD
Boil the mutton with the ingredients mentioned for boiling for 15 to 20 minutes or till the meat is cooked and tender.
Take a clean pan. Heat some oil in a pan. Add chopped onion and stir till light brown. Then add chopped tomatoes and ginger garlic paste at an interval of a minute. Sauté for 5 to 6 minutes till the ginger garlic paste leaves the raw flavour. Lower the heat and add coriander powder, chilly powder, turmeric powder and little salt. Stir for a minute and add water. Cook for 15 minutes or till the gravy is thick and dry. Add boiled mutton and cook for 5 more minutes. Add black peppercorn powder and fennel seed powder. Stir for a minute and serve garnished with curry leaves, mustard seeds and fresh coriander leaves.
