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Preparation Time : 15
Cook Time : 30
Total Time : 45
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
Wash the mutton. Marinate it with ginger garlic paste and salt.
Roast the dry masalas and grind them to a powder
Roast the coconut in a pan until it changes the colour. Remove it in a bowl.
In the same pan heat a little oil and saute the sliced onion mentioned in the wet masala list
Now grind the wet masala ingredients adding a little water.
Stir in the dry masala powder and blend together. Set it aside.
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
Simmer for 5 minutes
Heat 2-3 tbsps of oil in a pressure cooker. Add the marinated mutton and stir fry for 5 minutes.
Now add the sauteed onion and tomato to it.
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.
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)
Close the pressure cooker again and cook for 2-3 whistles. Open it after it cools down.
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