Dry Mutton

This is a recipe made from my memory of what my cook did as a child. The spicy taste lingers long enough to make you crave for more!!


Ingredients:

Mutton : 500 gm
Onions : 2 medium sized, coarsely chopped
Tomatoes : 2 big, chopped
Green chilly : 1 slit
Garlic cloves : 8- 10
Ginger paste : 1 tsp
Curry leaves : 1 sprig

For the Masala :
Onions : 4 medium size, chopped
Coriander seeds : 3 1/2 tbsp
Cumin seeds : 1 tbsp
Cloves : 6-7
Cinnamon stick : 2" piece
Garlic cloves :8
Star anise : 1/2 star
Mace : a small piece
Dry red chilies : 6-7
Pepper corns : 1 tsp
Curry leaves : 1 sprig
Coriander leaves : 2 tbsp, for garnishing

Method :
Wash, clean and dry the meat pieces. Put them into a cooker along with onions, tomatoes, green chilly, garlic, ginger and curry leaves. Add a cup of water and pressure cook for 3 whistles and cook on low flame for 10 minutes. Keep aside.
Heat a table spoon of coconut oil in a flat pan and fry together onions, coriander and cumin seeds, cloves, cinnamon, star anise, mace, dry red chilies and pepper corns. Fry till the onions turn golden brown.
Let it cool, then grind the fried masala adding a little water to a smooth paste.
In a deep bottomed kadai, heat 1 tbsp coconut oil, when hot add the curry leaves when they splutter, add the ground paste and stir for 5 minutes or till the oil bubbles on the sides of the kadai.
Now, add the cooked meat to this masala and mix well. Cook on low flame for 5-8 minutes and put off the flame.
Transfer to a serving bowl, garnish with chopped coriander leaves. Serve hot with butter naans, rotis or rice.