1/2 kg mutton
1/2 tsp chilli powder
1/2 tsp turmeric powder
small piece cinnamon
1/2 tsp sajeerakam / caraway seeds
1 tsp fennel seeds
1 tbsp coriander seeds
5 whole kashmiri chillies
2-3 garlic cloves
gooseberry sized tamarind
1 tsp crushed ginger-garlic
1 onion, finely chopped
1/2 cup yogurt, beaten
1 sprig curry leaves
salt to taste
1 tsp + 2 tbsp ghee
- Cut the mutton into pieces, clean it and keep it aside.
- Soak tamarind in 1/2 cup of water, extract its juice and keep it aside.
- Heat 1 tsp ghee in a pressure cooker and add cleaned mutton pieces and saute for a minute.
- Add 1/2 tsp chilli powder, 1/2 tsp turmeric powder and salt and pressure cook till done.
- In a pan, dry roast cardamom, cloves, cinnamon, mace, sajeerakam, fennel seeds, coriander seeds and whole kashmiri chillies and then powder it.
- Then add garlic cloves and tamarind extract to this and grind together to make a masala paste and keep it aside.
- Heat 2 tbsp ghee in a pan and add crushed ginger-garlic and finely chopped onion and saute well till onion turns golden brown.
- Add ground masala paste and saute well for 2 minutes.
- Add mutton stock to this and boil well.
- When ghee appears, add yogurt and mix well.
- Add cooked mutton, mix well and cook covered for 8-10 minutes.
- Adjust the salt and add curry leaves. Remove from the flame and serve hot…