Cuisine: Maharashtra state of India
Ingredients:
For Marinating:
Mutton pieces – ½ kg
Garlic cloves – 5
Ginger – 2 inches
Fennel seeds – ½ teaspoon
Onion (chopped) – 2 small
Green chilli (chopped) – 2
Salt – as required
Water – ½ cup
Curry leaves – 2 sprigs
Onion (Slices) – 2
Tomato (chopped) – 1
Green chilli (slit) – 1
Cinnamon – 1 inch
Green cardamom – 5
Cloves – 4
Star anise – 1
Red chilli powder – 2 teaspoons
Cumin powder – ½ teaspoon
Turmeric powder – ½ teaspoon
Coriander powder – ½ Tablespoon
Garam masala – 1 teaspoon
Salt – as required
Black pepper powder – ½ teaspoon
Coconut oil – 5 tablespoons
Coriander leaves - for garnishing
Method:
Wash the mutton pieces and drain completely. In a blender jar, put garlic cloves, ginger, fennel seeds, onion and green chilli. Grind into a fine paste along with a little water. Add this paste and salt to the mutton pieces and marinate for 1 hour. Then pressure cook marinated mutton along with ½ cup of water for 7 whistles. After cooking, add chilli powder, cumin powder, coriander powder, garam masala, turmeric powder and salt (if required). Mix and cook openly until the water content has almost evaporated. Heat oil a kadai/pan and add cinnamon, cardamom, cloves and star anise. Sauté for a minute and add chopped onion and green chillies. Sauté until the onion turns golden brown. Then add chopped tomato and curry leaves. Sauté until tomato is soft and mushy. Then add cooked mutton pieces. Add pepper powder and cook until oil starts to separate and the mixture becomes dry. Garnish with coriander leaves and serve.
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