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Preparation Time : 30
Cook Time : 30
Total Time : 60
For marination:Mutton,cleaned and cut into 1 inch size pieces 500 gms
Red Chili Powder 1 tsp
turmeric powder 1/4 tsp
Lemon Juice 1/2 tsp
Salt,to taste 1 pinch
To Grind:Poppy Seeds 1 tsp
Fennel Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Back peppercorns 3-4 nos
Coriander Seeds 1 tsp
Cinnamon Piece 1 inch
Cloves 2 nos
Green Cardamom 1 nos
Desiccated Coconut 1/4 cups
Water,for grinding 1 cups
Other Ingredients:Oil 3 tbsp
Onion,large 1 nos
Ginger Garlic Paste 1 tsp
Curry Leaves 1 sprig
Pepper Powder 1 tsp
Green Chili 1 nos
Tomato,large,finely chopped 1 nos
Coriander Leaves,finely chopped 2 tbsp
Wash, clean and cut mutton into 1-inch piece. Marinate it with turmeric powder, red chili powder, salt and lemon juice for 20 to 30 minutes. Keep aside.
Dry roast poppy seeds, cinnamon, cloves, cardamom, fennel seeds, cumin seeds, black peppercorns, coriander seeds till it starts releasing a nice aroma. Once done, add desiccated coconut and mix.
Grind to a smooth paste adding a little water. Keep aside.
Pressure cook mutton pieces with two cups of water for 6 to 7 whistles.
Wait till the pressure subsides
Open the pressure cooker, and drain the excess liquid and reserve them for later use. Keep aside.
Heat oil in a pan. When the oil is hot enough, add chopped onion, green chili, ginger garlic paste, curry leaves and saute till the onion turns translucent
Add finely chopped tomato, and saute till tomato turns mushy and oil starts separating.
Add cooked mutton pieces and saute well.
Add the ground masala paste, salt, the water used for cooking mutton and 1 cup of water. Bring it to a boil.
Simmer and cook till the gravy becomes thick and gets mixed well with the pieces.
Add pepper powder, mix well. Garnish with coriander leaves.
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