- Half teaspoon mustard
- 4 tablespoons cooking oil
- 250 grams mutton, with bone pieces
- 1 small size tomato, finely chopped
- 3 medium size onion, finely chopped
- 2 tablespoons ginger garlic paste
- 1 teaspoon Garam masala powder
- 3 tablespoons kuzhambu chilly powder
- 2 teaspoon fennel seeds
- 1 teaspoon pepper
- Half cup coconut paste
- Handful of coriander leaves
- Handful of curry leaves
Step 1) Take a pan and dry roast fennel seeds and pepper for 2 minutes and make it a powder and keep it aside.
Step 2) In a pressure cooker add the mutton pieces, some salt, and Turmeric. Then add some water, not too much, just to cover the mutton pieces. Cook for 4-5 whistles on medium heat or until the meat is soft and tender.
Step 3) Heat oil in a pan and add the mustard and once it splutters add onions, curry leaves, Ginger garlic paste and saute it for 5 minutes.
step 4) Once the onions turn translucent add tomato, turmeric powder, salt and saute it for a while then add all masala powders( garam masala,kuzhambu chilly powder, roasted and grounded fennel seeds, and pepper mixture) and saute it for 2 minutes in low heat.
Step 5) Now add the mutton pieces with its stock and close the pan with a lid and allow it to cook for another 15 minutes in medium heat.
Step 6) Once the oil gets separated, add coconut paste and allow it to cook for another 5 minutes.
Step 7) Now remove from heat and garnish with coriander leaves, then serve.
- You can use 25 numbers of shallots instead of 3 onions. shallots will give you better taste.
- You can replace 3 tablespoons of kuzhambu chilly powder with 1 tablespoon of chilly powder + 2 tablespoons of coriander powder.