Ingredients:
- Mutton 500gms, cut into medium size pieces
- 3 medium size onions, finely chopped
- 2 tomatoes, chopped
- 1 medium size potato, cut into cubes
- 1 tbsp poppy seeds (posto)
- 1/2 tbsp fennel seeds
- 4 black pepper corns
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 inch cinnamon stick
- 2 green cardamoms
- 6 tbsps mustard oil
- 1 tbsp ginger-garlic paste
- 10-15 curry leaves
- 1/2 tbsp red chilli powder
- 1/2 tbsp black pepper powder
- 5-6 cloves
- Some chopped fresh coriander leaves
- 1/3 tbsp turmeric powder
- Salt as per taste
Procedure:
- Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
- In a pan roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
- Heat oil in a kadai or saucepan or wok.
- Add curry leaves and chopped onions. Sauté till the onions are brown.
- Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
- Add tomato and mutton pieces, cook on light heat till the tomato is soft.
- Add salt and the spice powder and simmer for 5 minutes.
- Add the reserves cooking liquor and a cup of water and bring it to boil. Simmer till the mutton pieces get well coated with thick gravy.
- Add the remaining black pepper powder and mix well.
- Garnish with coriander leaves and serve hot.
