Ingredients:

• 1/4 kg – Mutton
• 1 tbsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• salt to taste
• 1/4 cup – oil
• 2 each – cloves, cinnamon, elaichi
• 15 – Curry leaves
• 2 – tomatoes, medium size
• 2 – onions, medium size
• coriander leaves, for garnishing.
• For paste:
• 1.5 inch – Ginger
• 10 Cloves – Garlic
• 1/2 tsp – pepper
• 1 tbsp – Poppy Seeds
• 3 tsp – grated Coconut
• 1 – Onion
• 1 tsp – fennel (saunf)
• 1 tsp – cumin (jeera) powder
• 1 tsp – coriander (dhania) powder
• 1 tsp – mutton/curry masala powder

Method:

1. Heat 2 tsp oil, add saunf and allow it to splutter. Add onion, ginger and garlic and fry till golden brown.
2. Now add grated coconut and remaining ingredients and fry. Allow it to cool and make a very fine paste with a little water.
3. Heat the remaining oil in a pressure pan and add the spices and curry leaves.
4. Now add onion and fry till it is tender.
5. Add tomato and the paste and fry till oil separates.
6. Add mutton pieces and turmeric powder along with salt and fry for another 10 minutes.
7. Add 1 cup of water and pressure cook for 15 minutes
8. When the meat is tender, fry over high heat till gravy thickens.
9. Finally garnish with coriander leaves.
10. This goes well with rice, parathas, ghee rice, curd rice, rasam.

Recipe courtesy of Kiruthiga Keerthi