This recipe is my own invention. I felt like trying something new on my own and the end result is this recipe before you. It turned out really yummy and beautiful!
Ingredients:
Mutton: 1 kg
Shallots: 20
Onion: 1 big sliced
Dry red chilli: 8-9
Coriander seeds: 2 tbsp
Cumin seeds: 1 and 1/2 tsp
Aniseeds: 1 tsp
Cloves: 3
Cinnamon: 2 inch piece
Cardamom: 1
Black peppercorns: 3/4 tbsp
Grated coconut: 1 cup
Tomato: 2 big, finely chopped
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Turmeric powder: 1 tsp
Curry leaves: 2 sprigs
Coconut oil: 2 + 2 tbsp
Water: 2 cups
Coriander leaves: 2 tbsp, finely chopped
Method:
1. Wash and smear turmeric powder and salt and keep aside for half an hour.
2. In a kadai heat oil and add shallots, onions, dry red chilli, cloves, cinnamon cardamom, curry leaves, grated coconut,coriander, cumin and aniseeds and fry till the onions and shallots are brown in color. Grind to a smooth paste.
3. In a pressure cooker, heat the remaining oil, add curry leaves and tomatoes and stir till they turn mushy and soft.
4. Add the ginger garlic paste and saute till they turn brown. Add the ground masala and stir till the oil floats on the top.
5. Add the mutton pieces and salt, stir till the masala gets coated on the pieces. Add water and check the seasoning. Close the cooker and cook on high flame for 4 whistles and for 20 minutes on slow flame.
6. Transfer to a serving bowl and garnish with coriander leaves and serve hot with rice, chappati or roti.
Ingredients:
Mutton: 1 kg
Shallots: 20
Onion: 1 big sliced
Dry red chilli: 8-9
Coriander seeds: 2 tbsp
Cumin seeds: 1 and 1/2 tsp
Aniseeds: 1 tsp
Cloves: 3
Cinnamon: 2 inch piece
Cardamom: 1
Black peppercorns: 3/4 tbsp
Grated coconut: 1 cup
Tomato: 2 big, finely chopped
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Turmeric powder: 1 tsp
Curry leaves: 2 sprigs
Coconut oil: 2 + 2 tbsp
Water: 2 cups
Coriander leaves: 2 tbsp, finely chopped
Method:
1. Wash and smear turmeric powder and salt and keep aside for half an hour.
2. In a kadai heat oil and add shallots, onions, dry red chilli, cloves, cinnamon cardamom, curry leaves, grated coconut,coriander, cumin and aniseeds and fry till the onions and shallots are brown in color. Grind to a smooth paste.
3. In a pressure cooker, heat the remaining oil, add curry leaves and tomatoes and stir till they turn mushy and soft.
4. Add the ginger garlic paste and saute till they turn brown. Add the ground masala and stir till the oil floats on the top.
5. Add the mutton pieces and salt, stir till the masala gets coated on the pieces. Add water and check the seasoning. Close the cooker and cook on high flame for 4 whistles and for 20 minutes on slow flame.
6. Transfer to a serving bowl and garnish with coriander leaves and serve hot with rice, chappati or roti.
Comments
Post a Comment