This is another recipe that I got from my aunt...
Preparation time - 20 minutes
Cooking time - 40 minutes
Ingredients:
Mutton - 750 grams, cut into medium sized pieces
Oil - 1 tbsp for broiling + 1 1/2 tbsp for browning onions + 4 tbsp for cooking
Cloves - 5
Cardamom - 5
Star Anise - 1
Black cardamom - 1
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Poppy seeds (Khus Khus) - 2 tbsp
Coriander seeds - 2 tbsp
Onions - 5, medium, roughly chopped
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dry red chillies - 5
Coconut - 1 cup, grated
Salt - to taste
Method:
1. In a pan, heat oil. Add the coconut, star anise, black and green cardamoms, fennel seeds, cumin seeds, poppy seeds, coriander seeds and dry red chillies. Broil them till a pleasant aroma emanates from them.
2. When cooled, blend them altogether into a smooth paste. Keep aside.
3. In the same pan add oil. Add the roughly chopped onions. Saute them till they turn brown. Cool and beat in a mixer to a fine paste. keep aside.
4. Heat oil in a pressure cooker. Add the ginger and garlic pastes. Saute them continuously till the raw smell goes. Then add the broiled paste and saute for a minute or two.
5. Now, add the onion paste and mix well. Add salt and the mutton pieces. Add one cup of water and mix well. Close the lid.
6. Cook on high flame for 4 whistles and then, simmer for 20 minutes.
7. When the pressure is fully released, open the lid.
8. Transfer to a serving bowl and serve hot with rice.
Note: The mutton tastes yummier if you cook it the previous night as it absorbs the gravy better.
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