Cuisine: Karnataka state of India
Ingredients:
Mutton – 1 kg
Coconut oil – 1 cup
Salt – as required
Ginger garlic paste – 1 tablespoon
Turmeric powder – ¼ teaspoon
Coriander leaves – 1 tablespoon
Masala:
Kashmiri dry red chili – 10
Dry red chilli (spicy) – 4
Coriander seeds – 1 tablespoon
Black pepper – 1 tablespoon
Fennel seeds – 1 teaspoon
Cumin seeds – 2 teaspoons
Lemon juice – 1 tablespoon
Star anise – 1
Cloves – 4
Garlic – 2
Ginger – 1-inch piece
Cinnamon – 1 inch piece
Method:
In a pressure cooker, put 4 teaspoons of oil. Add meat, ginger garlic paste, turmeric powder, and salt. Pressure cook for 8 whistles. In another pan, dry roast all the Masala ingredients and grind them together into a fine paste with a little water. Remove all the meat broth from the cooked meat. Set aside for later use. In a pan, heat oil and add the ground masala. Fry for 5 minutes. Then add meat broth. Cook for a few minutes. Add cooked meat. Fry until all the water content evaporates. Add more salt if required. Garnish with coriander leaves and serve.
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