Serves: 5-6 Ingredients: Bone-in Mutton cubes - 4 lbs Onion - 6 Tomato - 6 Coriander leaf - 1/4 tbsp Mint leaf - 1/4 cup Potato - 2 Red chili powder - 2 tbsp Turmeric powder - 1 tsp Salt - as required Water - as required Oil - 1/4 cup Ginger paste - 1 tbsp Garlic paste - t tbsp Shredded coconut - 1/4 cup For Tempering: Cinnamon stick - 2 * 1-inch piece Cloves - 4 Fennel seeds - 2 tsp For grinding: Cinnamon stick - 1*1-inch piece Cloves - 3 Star anise - 1 Cardamom - 4 Cumin seeds - 1 tsp Fennel seeds - 1 tsp Black pepper - 1 tsp
- Finely chop onion, tomato, coriander leaves, and mint leaves and keep separately.
- Grind to fine powder all the ingredients under “For grinding”.
- Cook the potato till it it a few mins from being done. Peel and cut into 1-inch cubes.
- Soak the coconut in a little water for 10 mins. Grind to a smooth paste.
- Heat oil in a pressure cooker.
- Add all the ingredients under “For Tempering” and wait for them to crackle.
- Add chopped onion and saute till it turns translucent. Add a little salt to speed the process. Should take 5-7 mins.
- Add ginger and garlic paste. Fry till raw smell goes for about 2 minutes.
- Add red chili powder, turmeric powder, and the ground masala powder. Mix well, and add a few tbsp of water to prevent masala from burning. Fry till oil starts to release from sides. Should take about 2 mins.
- Add tomato, mint leaves, and part of the coriander leaves (reserve some for garnish later). Saute till it turns mushy. Should take 6-7 mins.
- Taste and add salt as required.
- Add the mutton and saute for 1-2 mins.
- Add a cup of water and mix well.
- Pressure cook on high for two whistles, then bring heat to low and cook for 15-20 mins. The bigger the cubes, the longer the time taken.
- Remove from heat and let the pressure settle on its own.
- Open the lid, then bring heat back up to medium.
- Add the cubed potato and cook them fully.
- Add the ground coconut paste and water as required to bring to desired consistency. Boil for 2 minutes.
- Remove from heat and garnish with coriander leaves.
- Serve hot with rice, roti, dosa, idly, etc.