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Preparation Time : 15
Cook Time : 25
Total Time : 40
Mutton – 500 grams
Oil – 3 tbsp
Cinnamon – 1 inch stick
Cardamom pods – 2
Cloves – 3
Fennel Seeds – 1 tsp
Shallots Onions – around 10-15 sliced
Curry leaves – 2 sprigs
Ginger Garlic Paste – 2 tsp
Tomatoes – 1 large chopped finely
Salt - 1 tbsp or to taste
Turmeric Powder – 1 tsp
Chilly powder – 1 tsp
Water - 2 cups or as needed
Green Chilly – 2 slit (optional)
Coriander Leaves - 2-3 tbsp chopped
For Roasting & Grinding: Dry Red Chilly – 4 or as per your heat preference
Whole Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Star Anise – 1
Cardamom – 3
Coriander Seeds – 2 tsp
Cinnamon Stick – 1 medium stick
Fennel Seed – 1 tsp
Stone flower(Kal Pasi/dagad phool) – 2-3 peices (optional)
Coconut – 1/4 cup
Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it. Let it cool down and blend it into a fine powder. Keep aside.
Now heat oil in a pressure cooker. Add in the whole spices, curry leaves and let them crackle for a min. Add the shallots, ginger garlic paste and saute for 2 mins.
Add the tomatoes and saute till tomatoes turns mushy. Add in salt and turmeric powder, chilly powder and mix well.
Add the mutton and mix well. Cook for around 5-10 mins stirring occasionally till the water released from mutton evaporates.
Now add the grounded spice powder and toss well so that the masala coat nicely with the mutton. Cook for around 5 mins.
Add water and pressure cook for 5-6 whistles. Turn off the heat and let the pressure release on its own.
Open the cooker and adjust the gravy consistency as per your requirements. Add chopped coriander leaves, slit greeb chillies, give a quick stir and take off the heat.
Enjoy with piping hot steam rice or any Indian flat breads.
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Akum Raj Jamir