Mutton - 600 gms
Onions - 2 medium sized
Garlic - 5-6 cloves
Ginger - An inch long piece
Cinnamon - An inch long stick
Black cardamom - 2
Green cardamom - 2
Bay leaf - 1
Grated coconut (dry or fresh) - 4 tbsp
Chana dal - 2 tbsp
Rice - 2 tbsp
Almonds - 2
Cashewnuts - 4
Dry coriander powder - 2 tsp
Red chili powder - 2 tsp
Salt to taste
Refined oil - 4 tbsp
Fresh coriander for garnish
- Wash mutton properly and keep aside.
- Roughly slice onions, heat 1 tbsp oil in a pan and fry the onions till they are golden brown. Remove and keep aside.
- In the same pan roast the grated coconut, remove and add to the fried onions.
- Roast the dal and rice too in the pan and add to the onion and coconut mix. Adding dal and rice to the preparation balances out the flavour of the spices and you don't end up eating mutton which tastes more of garlic and cinnamon.
- In a blender take fried onions, garlic, ginger, coconut, rice, dal, cinnamon, black and green cardamom, almonds and cashewnuts, add water and blitz them to a fine paste.
- Heat rest of the oil in a heavy bottomed pressure cooker and fry the paste for 5 minutes.
- Add mutton pieces, coriander and chilli powder and fry for atleast 10-15 minutes before pressure cooking it.
- Add 5 cups of water, salt and put the lid on. 5-6 whistles and your mutton will be ready.