Mutton Curry

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Mutton – 1 kg

Onion – 2 medium sized (chopped)

Tomato – 3 medium sized

Ginger – 1 inch piece

Garlic – 12- 15 cloves

Green chillies – 3-4

Chilly powder – 1/2 teaspoon

Turmeric – 1 teaspoon

Mustard – 1/2 teaspoon

Curry leaves – a few sprigs

Oil – 1/2 cup

Water – 1-2 cups

Salt to taste

To roast:

Red chillies – 3-4 whole

Coriander seeds – 1 tablespoon

Cumin – 1 teaspoon

Fenugreek – 1/2 teaspoon

Cinnamon – 1 inch piece

Cloves – 6-8

Cardamom – 4-6

Bay leaves – 2

Poppy seeds – 2 tablespoon

Pepper – 10 whole

Coconut – 1 cup (grated)

How to:

Heat about a teaspoon oil in a pan and roast the red chillies, coriander seeds, cumin, fenugreek, cinnamon, cloves, cardamom, bay leaves, stirring for about half a minute. Now you can add the coconut, poppy seeds and pepper. Keep stirring the mixture on a medium flame till the coconut becomes golden brown. Grind this mixture into a fine paste, adding a little water at a time.

Grind ginger, garlic and green chillies to a fine paste and keep aside.

Heat oil in a pressure cooker. Splutter mustard, then add curry leaves and chopped onion and sauté till the onions turn golden brown. Add the ginger garlic paste and sauté till the raw smell goes away. Next add the mutton and keep stirring continuously for about 10 minutes. Add chilly powder, turmeric powder, salt and chopped tomato. Cook till the mutton gets a little roasted and the oil separates. Add about 1-2 cups water and pressure cook for about 10-15 minutes or till mutton is done. Add the ground masala paste to the mutton and cook on low flame for about 10 minutes, or till the gravy thickens. Remove from flame and serve hot with chapattis or rice.