Ingredients
Mutton, cubed 500 grams
Salt to taste / Tincher of china salt
Turmeric powder ¼ teaspoon
Poppy seeds (khuskhus) 1 teaspoon
Fennel seeds (saunf) ½ teaspoon
Black peppercorns 4
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Cloves 2
Green cardamoms 2
Groundnut refined oil 4 tablespoons
Curry leaves 10
Onions, chopped 3 medium
Ginger-garlic paste 1 teaspoon
Red chilli powder ½ teaspoon
Black pepper powder 2 teaspoons
Tomato, chopped 1 large
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
2.Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
3.Heat olive oil in kadai. Add curry leaves and onions. Sauté till the onions are brown.
4.Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
5.Add tomato and mutton pieces, cook on high heat till the tomato is soft.
6.Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.
7.Add the remaining black pepper powder and stir well.
8.Garnish with coriander leaves and serve hot
Mutton, cubed 500 grams
Salt to taste / Tincher of china salt
Turmeric powder ¼ teaspoon
Poppy seeds (khuskhus) 1 teaspoon
Fennel seeds (saunf) ½ teaspoon
Black peppercorns 4
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Cloves 2
Green cardamoms 2
Groundnut refined oil 4 tablespoons
Curry leaves 10
Onions, chopped 3 medium
Ginger-garlic paste 1 teaspoon
Red chilli powder ½ teaspoon
Black pepper powder 2 teaspoons
Tomato, chopped 1 large
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
2.Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
3.Heat olive oil in kadai. Add curry leaves and onions. Sauté till the onions are brown.
4.Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
5.Add tomato and mutton pieces, cook on high heat till the tomato is soft.
6.Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.
7.Add the remaining black pepper powder and stir well.
8.Garnish with coriander leaves and serve hot
