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.
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.
