Ingredients Mutton-400 to 500 gms Onion sliced- 2 cups ( 2 large sized) Curry leaves- 1 sprig Tomato chopped- 1/2 cup ( 1 medium sized) Coconut milk- 1/4 cup Water-1/4 to 1/2 cup Salt to taste Oil For marination Turmeric powder-1/2 tsp Kashmiri chili powder-1/2 to 3/4 tsp Salt to taste For masala paste Green chilies- 3 to 4 nos( or according to taste) Garlic- 2 large cloves Ginger- 1 piece Turmeric powder-1/2 tsp Kashmiri chili powder-2 to 3 tsp( according to taste) Coriander powder- 1 tbsp Pepper powder-1/4 tsp Garam masala- 1 tsp Fennel seeds- 1tsp Water- as required For tempering Mustard seeds-1/4 tsp Curry leaves- Few Oil-as required Method Marinate mutton pieces with ingredients listed under For marination for atleast 2 hours. Grind together all the ingredients for the Masala Paste to form a smooth paste.Keep aside. Heat oil in a pan ( or use a pressure cooker) add sliced onion and curry leaves.Saute until onion turns golden brown. Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan. Add tomato ,marinated mutton pieces ,water and salt to taste.Cover and cook until done. Add coconut milk and cook for 2 to 3 more minutes or until the desired consistency is reached. For tempering,heat oil in a pan and mustard seeds ,let it splutter.Add curry leaves and pour this over the curry. Serve with rice or appam. Note: This is a spicy mutton preparation ,so adjust the quantity of kashmiri chili powder according to your taste.
Posted on: Sat, 19 Oct 2013 06:52:49 +0000
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