Ingredients:
• To be Ground into a Paste:
• 10 to 12 Cloves Garlic
• 1 small piece dry Coconut
• 8 to 10 Kashmiri chillies
• 1 tbsp – Cumin seeds
• 1 tbsp – Coriander seeds
• 1 tbsp – Poppy Seeds
• 1 tbsp – oil
• 1.5 piece Ginger
• Other Ingredients:
• 500 gms – Mutton from the leg (boneless preferably)
• 1.5 cup – curds
• 2 medium sized Onions (grated)
• 3 medium sized Tomatoes ( peeled and finely chopped)
• 1 handful fresh Fenugreek leaves (washed and finely chopped)
• 1.5 tsp – Turmeric powder
• sufficient water to cook the Mutton
• finely chopped Coriander leaves (to garnish)
• just sufficient oil for deep frying
• salt to taste
Method:
- Clean, wash and cut the mutton into medium sized pieces.
- Heat a tbsp of oil in a small kadai and fry all the ingredients to be ground on a low flame till aromatic.
- Grind them into a fine paste using little water when grinding.
- Deep fry the mutton pieces on a medium flame till they turn golden brown.
- Remove and keep aside.
- In the remaining oil fry the onions on a low flame till they turn golden.
- Add the fenugreek leaves and saute for few minutes.
- Add the ground paste, turmeric powder and salt.
- Saute till oil separates.
- Add the tomatoes and cook on a low flame till they are soft.
- Add the mutton pieces and cook on a low flame till the water from the mutton dries up.
- Add the beaten curds and cook for few more minutes.
- Add sufficient water and cook further till the mutton pieces are tender.
- Garnish with coriander leaves and serve hot with rotis and onion kachumbar.
Recipe courtesy of Anitha Raheja