Ingredients:
Indian Mutton (chopped)
|
½ kg
|
Shallots
|
200 gm
|
Medium sized tomatoes
|
2
|
Yogurt
|
1/2 cup
|
Ginger
|
1 inch piece
|
Garlic (peeled)
|
8 cloves
|
Turmeric powder
|
¼ tsp
|
Red chilli powder
|
1 ½ tsp
|
Coriander powder
|
4 tsp
|
Garam masala
|
½ tsp
|
Salt
|
As required
|
To Grind:
| |
Coconut (scraped)
|
½ cup
|
Cumin seeds
|
½ tsp
|
Cashew or almonds
|
5 pieces
|
For seasoning:
| |
Gingelly oil
|
2 tbsp
|
Cinnamon stick
|
1 inch piece
|
Cloves
|
2 pieces
|
Cardamom
|
3 pods
|
Curry leaves
|
A few leaves
|
Method:
- Wash the mutton well and chop it into pieces of desired size.
- Dice the onion and tomatoes.
- Grind the ginger and garlic together into a fine paste and keep it aside.
- Then grind the coconut, cumin seeds, and cashews (or almonds) into a fine paste.
- Heat the oil in a pressure cooker and add all the other seasoning ingredients one by one and allow them to splutter.
- Add ginger-garlic paste and fry it for about 3-4 secs.
- Add the washed mutton pieces and saute for about 2-3 minutes until the color of the meat starts to change slightly.
- Add the yogurt and mix it well. Let it cook for another 2-3 minutes.
- Add the turmeric powder and chopped onion. Mix well.
- Close the lid of the pressure cooker with the whistle on. Let it cook on medium flame until you get 3 whistles and then turn off the heat. Wait until the pressure is released.
- Open the pressure cooker and add the red chilli powder, coriander powder, garam masala, the ground coconut paste, diced tomatoes and 1 roughly chopped potato, if you desire.
- Add about 3/4 cup of water (adjust the amount of water depending on the thickness of the curry you want) and mix well.
- Close the lid of the pressure cooker again with the whistle. Let it cook on low flame until you get 1 or 2 whistles and then turn off the heat. Wait until the pressure is released and open the lid.
- Garnish with finely chopped coriander leaves and serve hot with rice/ idly/ dosa/ idiyappam/ chapati/ ghee rice.
