Ingredients:

• Mutton – 1/2 kg
• Shallots – 1/2 cup
• Ginger, Garlic paste – 1 tbsp
• Jeera – 1 tsp
• Fennel – 1 tsp
• Tomato – 1
• Pepper Corn – 2-3
• Cinnamon – 1 small piece
• Cardamom – 2
• Clove – 5
• chilli powder – 2 tsp
• Dhaniya powder – 3.5 tsp
• Turmeric – 1 tsp
• Oil – 1/4 cup
• Garam Masala – 1/2 tsp
• Curry leaves – a few
• Coriander leaves – 1/4 bunch
• Salt to taste.

Method:

1. Clean and cut the mutton into small pieces.
2. Chop all the vegetables into small pieces.
3. Grind the shallots, spices, peppercorn, jeera, fennel, ginger and garlic into a smooth paste.
4. Marinate the mutton with the ground masala, and the powders and salt.
5. Keep aside for 15-20 minutes.
6. In a pressure pan, heat oil and saute the marinated mutton.
7. Add tomato and fry until the oil separates.
8. Pour half a cup of water and pressure cook for 10 minutes.
9. Heat oil in a kadai, saute the curry leaves and chopped onion until golden brown.
10. Add the cooked mutton to it and simmer for 3-5 minutes.
11. Garnish with coriander leaves.
12. Serve hot with biryani, ghee rice or any Indian bread.

Recipe courtesy of Rajam Partheeban