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Instructions |
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Grind all the dry spices from Cinnamon (after cilantro) to Coriander Seeds. Keep aside.
In a pressure cooker heat oil. Add the pounded cinnamon, cloves, peppercorns and bay leaf and fry for a minute.
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Add onion and curry leaves. Fry till the onion starts turning brown. Add ginger and garlic. Fry till it turns golden brown.
Add grated coconut and fry for 3 minutes. Add ground dry masala powder (from step 1) and fry for 5 minutes till it exudes a good aroma. Add tomatoes and fry. Add salt to taste.
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Add mutton pieces and fry till the mutton pieces leave water. Add vinegar and check for salt.
Add half cup of water or less so that it just forms a thick gravy. Cover and cook for 15 minutes in the cooker.
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If not using a cooker use a heavy bottom vessel with a tight lid and stir occasionally and cook till the meat pieces are tender.
Note- Mutton simmered slowly to absorb the spicy thick gravy of coconut and tomato.
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Serving
Suggestions |
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Garnish with coriander leaves and serve hot with Neer Dosa, Roti's or Rice
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Originally Submitted
1/19/2009
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