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Konkani Mutton Curry

Konkani Mutton Curry

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 3

  • Mutton(with bones) 500 gms

  • Ginger garlic paste (for marination) 2 tbsp

  • Salt 1 tsp

  • turmeric powder 1/2 tsp

  • Oil 1/4 cups

  • Onion(sliced) 1 cups

  • Tomato(medium,sliced) 1 nos

  • Coriander Seeds 1 tbsp

  • Poppy Seeds 1 tsp

  • Sesame Seeds 1 tsp

  • Fennel Seeds 1 tsp

  • Cumin Seeds 1 tsp

  • Cloves 4-5 nos

  • Green Cardamom 4-5 nos

  • Cinnamon Stick 1 nos

  • Star Anise 1 nos

  • Coconut 1/2 cups

  • Green Chilies 3-4 nos

  • Coriander Leaves 1/2 cups

  • Garlic Cloves 6-7 nos

  • ginger 1 nos

  • Onion(sliced and sauteed lightly) 1 nos

Directions

  • 01

    Wash the mutton. Marinate it with ginger garlic paste and salt.

  • 02

    Roast the dry masalas and grind them to a powder

  • 03

    Roast the coconut in a pan until it changes the colour. Remove it in a bowl.

  • 04

    In the same pan heat a little oil and saute the sliced onion mentioned in the wet masala list

  • 05

    Now grind the wet masala ingredients adding a little water.

  • 06

    Stir in the dry masala powder and blend together. Set it aside.

  • 07

    Now heat a little oil in a pan and fry the sliced onions until light brown for the mutton. Add a tomato and some water to cook it

  • 08

    Simmer for 5 minutes

  • 09

    Heat 2-3 tbsps of oil in a pressure cooker. Add the marinated mutton and stir fry for 5 minutes.

  • 10

    Now add the sauteed onion and tomato to it.

  • 11

    Add salt and turmeric powder and stir fry for a minute or two until the oil separates. Add two cups of water and close the cooker lid. Cook for 5-6 whistles or more depending on the quality of meat. Check it out and cook until three-fourths done.

  • 12

    Now tip in the masala paste and one cup of water. (the quantity of water depends on the consistency of the gravy you want to make)

  • 13

    Close the pressure cooker again and cook for 2-3 whistles. Open it after it cools down.

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