• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1kg boneless mutton
  • 250ml plain yoghurt
  • 300ml thick coconut milk
  • 900ml water
  • 6-7 tbsp oil
  • Spice ingredients (A)
  • 5cm piece cinnamon stick
  • 5 cardamoms, split to release the seeds
  • 5 cloves
  • 5 cardamoms, lightly smashed
  • 2 onions, sliced
  • 10 cloves garlic, smashed
  • 2 sprigs curry leaves
  • Spice ingredients (B)
  • 1 tbsp ground fennel
  • 8-9 green chillies, seeded and pounded or blended finely
  • 10g ginger, grated
  • 3 onions, blended
  • 2 tbsp ground coriander (ketumbar)
  • 1 tbsp turmeric powder
  • 1 tbsp chilli powder
  • Ingredients (C)
  • 50g cashewnuts, ground
  • 30g almonds, ground
  • 5 tomatoes, tear into pieces
  • Seasoning
  • 1 tsp salt or to taste

Instructions

  1. Heat oil in a heavy based cookpot and fry spice ingredients (A) until fragrant. Add mutton and spice ingredients (B). Stir and cook for a while.
  2. Pour in water and add yoghurt. Cook, covered for 40-45 minutes. Add coconut milk and continue to cook until mutton is tender. Stir in ingredients (C). Continue to cook until gravy is reduced.
  3. Adjust with salt to taste. Cover the pot for about 10 minutes then skim off excess oil on the surface of the masala. Serve with rice.

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