|
Ingredients
|
For 8
|
|
Mutton
|
1 kg
|
|
Coriander seeds
|
1 tbsp
|
|
Cumin
|
1 tsp
|
|
Ginger
|
3gms
|
|
Garlic
|
12gms (1 whole)
|
|
Onions
|
60gms
|
|
Sesame seeds
|
1 tbsp
|
|
Poppy seeds
|
½ tbsp
|
|
Dry coconut
|
20gms
|
|
Cloves
|
4
|
|
Peppercorns
|
4
|
|
Turmeric
|
½ tsp
|
|
Onions (finely sliced)
|
¼ tsp
|
|
Chilli powder
|
to taste
|
|
Salt
|
to taste
|
|
Oil
|
100ml
|
Slightly fry all ingredients from coriander to peppercorns
(each separately) except ginger and garlic. Then grind all including the raw
garlic and ginger together to a paste. Fry mutton in 50 ml of oil (slightly
raw) and keep aside. Then in 50 ml of oil, fry ¼ kg finely sliced onions to a
golden brown colour. Add ground masala and mix and fry together a little. Add
turmeric and the half cooked meat and mix well. Add 4 – 5 cups (600ml) water,
chilli powder and salt to taste. Allow to cook on a slow fire. Keep curry thick
or thin according to your taste.
