Ingredients:
• 1 kg – Mutton chops
• 6 tbsp – Ghee
• 5 Onions
• 5 Tomatoes
• 3 cups – water
• salt to taste
• For the Masala:
• ½ fresh Coconut (grated)
• 2 Onion (finely chopped)
• 8 to 10 whole Red Chillies
• 2 tbsp – Coriander seeds
• 2 tsp – Cumin seeds
• 15 whole pepper Corns
• 2 tsp – Poppy Seeds
• 2 to 3 Cinnamon sticks
• 4 Cloves
• 10 Cloves Garlic
• finely chopped Coriander leaves (to garnish)
• 2 tbsp – oil
Method:
- Clean and wash the mutton pieces. Lightly heat oil in a non-stick kadai.
- Fry the grated coconut on medium flame, till it turns golden brown.
- Add two chopped onions and saute till they turn golden.
- Add red chillies, coriander seeds, cumin seeds, pepper corns, poppy seeds, cinnamon, cloves, garlic and saute till aromatic.
- Cool and grind all these ingredients to a fine paste. Add a little water while grinding.
- Lightly heat ghee in a heavy bottom vessel.
- Add finely chopped onions and fry on a low flame till golden.
- Add the mutton pieces and saute on a low flame for 15-20 mins.
- Add the ground masala paste and salt. Saute on a low flame till ghee separates.
- Add the finely chopped tomatoes and saute for another 10 mins.
- Add 3 cups of water and mix well. Cook on a low flame.
- Cover the vessel with a lid having some water on it, stirring at regular intervals.
- Cook till the mutton is tender.
- Garnish with coriander leaves, serve with steamed rice, hot phulkas and onion kachumbar.
- Or serve with plain rice.
Recipe courtesy of Anita Raheja