Ingredients
- Salt to taste
- 10-12 Curry leaves
- 450 gms Mutton (boneless)
- 1/4 tsp Turmeric powder
- 6 tbsps Groundnut oil
- 2 Bay leaves
- 2 medium sized Onions
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Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a |
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Directions
For masala:
1 inch piece Ginger
4 Green chillies
6 Whole red chillies
1/2 tsp Poppy seeds (khus khus)
1 tsp Peppercorns
1/4 tsp Fennel seeds (saunf)
1/2 tsp Cumin seeds
6 Cashewnuts
2 Cloves
6 cloves Garlic
1/2 Coconut
Method:
1. Clean, wash and cut mutton into medium sized pieces (approximately 20-24 pieces). Parboil the meat with turmeric powder, salt and bay leaves. Drain and keep aside.
2. Peel, wash and chop onions. Wash curry leaves and pat them dry. Peel, wash and roughly chop ginger and garlic. Remove stems, wash and roughly chop green chillies. Scrape coconut. Remove stems of red chillies.
3. Dry roast the masala ingredients till a nice aroma is given out. Cool and grind to a smooth paste with little water. Heat oil in a deep pan and sauté chopped onion till golden brown. Add curry leaves and the masala paste. Sauté for about five minutes on medium heat.
4. Add the parboiled mutton and continue sautéing, sprinkling little water on the sides of the pan to prevent burning of the mutton or the masala, till the mutton pieces become reddish brown and crisp from outside. Adjust seasoning and serve hot.
Tips:
If tender lamb meat is used, then do not parboil. Slice the meat against the grain to about one centimeter thickness and finish cooking directly.
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