Ingredients |
|
| Mutton | 500 gram |
| Onion (payaz) | 2 big |
| Ginger (adrakh) | 2 table spoons |
| Garlic (lahsan) | 12-15 cloves |
| Green chilli (hari mirch) | 3-4 |
| Tomato (tamater) | 2 medium |
| Mustard seeds (sarso) | ¼ tea spoon |
| Curry leaves | 2 sprigs |
| Turmeric (haldi) | 1 tea spoon |
| Chilli powder (lal mirch) | ½ tea spoon |
| Salt (namak) | To taste |
| Coconut oil (nariyel tel) | ½ cup |
Spices to be grind |
|
| Coconut (nariyel) | grated ¾ cup |
| Poppy seeds (khuskhus) | 2 table spoons |
| Black Pepper (kali mirch) | 10-12 |
| Cumin seeds (jeera) | 1 tea spoon |
| Coriander seeds (dhaniya) | 1 table spoon |
| Whole red chilli (lal mirch) | 4-5 |
| Fenugreek(methi ke dane) | ½ tea spoon |
| Cinnamon (dalchini) | 1 inch |
| Cardamom(elaichi) | 4-5 |
| Cloves(laung) | 6-8 |
Method
- 1. Heat little oil in a pan & add cumin seeds, coriander seeds, red chilli, fenugreek seeds, cinnamon, cardamom, cloves, and black pepper and stir it for 2-3 minutes.
- 2. Now add coconut, poppy seeds. Once coconut becomes golden brown, switch off.
- 3. Grind this mixture into a thick paste.
- 4. Heat oil & splutter mustard seeds and curry leaves.
- 5. Add onion, and stir till it becomes golden brown. Now add ginger, garlic & chilli and let it cook for further 2-3 minutes.
- 6. Then add tomato till oil gets separated.
- 7. Now add mutton & stir continuously for 10-15 minutes.
- 8. Add turmeric, chilli powder, salt and stir it for further 8-10 minutes.
- 9. Then add 4 cups of water & boil till the mutton is done.
- 10. Add the prepared spices paste and cook it covered till the gravy becomes thick.
- 11. Now put off flame and serve it with “Malabari Paratha”.
Tips
- a. If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, then strain it with a strainer and use.
- Recipe Type : Curries, Kerala, Mutton, Non vegetarian, Non Vegetarian
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