Mutton combined with bajji chillies results in a beautiful flavour. Also the coconut and cashew paste leaves an enhanced flavour and texture. This mutton gravy is will never fail to impress the guests.
Serves : 4
Cooking time : 45 min
Ingredients :
Mutton 700 gms
Cloves 2
Cinnamon 1”
Green chilly 5-6
Curry leaves a few
Onions 2 ( sliced )
Ginger garlic paste 11/2 tsp
Turmeric ¼ tsp
Chilly powder 11/2 tsp ( to taste )
Coriander powder 11/2tsp
Curds 1 cup
Coriander leaves to garnish
Bajji chilly 2-3 ( chopped )
Salt to taste
Oil 1 ½ tbsp
Grind to paste :
Cashew 6
Coconut 2 tbsp ( grated )
Method :
Heat oil in a pressure cooker ,throw in cloves and cinnamon ,let it splutter.
Throw in green chillies ,curry leaves ,allow it to splutter.
Add onions and turmeric powder , let it change colour .
Add ginger garlic paste and toss a bit.
Add the mutton pieces ,salt and give it a toss.
Add chilli and coriander powder and mix well.
Add curds ,with water if need be ,give it a mix .
Close and cook under pressure for 10 -12 min.
Release the pressure ,check if meat is soft .
Add the coconut cashew paste and let it cook till raw smell leaves.
Throw in the bajji chillies ,give it one boil.
Garnish with coriander leaves.
Serve hot with rice ,roti ,dosa.
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