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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Hema, is the winning recipe in today's Thursday magazine. I think it will be really tasty seeing the picture and the ingredients it has in it. Ingredients:
1/2 kg mutton |
1/4 kg onion, finely chopped |
10 cloves garlic, crushed |
3 tomatoes, peeled and finely chopped |
6 -8 green chilies, chopped |
1 tablespoon turmeric powder |
2 tablespoons coriander powder |
2 tablespoons red chili powder |
10 -15 curry leaves |
2 tablespoons fresh coriander leaves, to garnish |
5 -6 tablespoons oil |
salt |
4 -5 cloves |
1 inch cinnamon |
1 tablespoon fennel seed |
1/2 coconut, grated |
1/2 tablespoon fennel seed |
1 inch ginger |
5 cashews, soaked in water |
Directions:
1. Heat oil in a pan.
2. Add all the seasoning ingredients.
3. Allow to splutter.
4. Once they stop spluttering, add garlic and onions and saute till they onions turn golden brown and the raw smell of garlic is gone.
5. Add curry leaves and tomatoes.
6. Stir-fry till the tomatoes are softened and the curry leaves are fragrant.
7. Cover the pan for 2 minutes and cook on low flame.
8. Add mutton and green chillies.
9. Cover the pan and cook on low flame for 2 minutes or till the meat is tender.
10. When the mutton is half cooked, add all the spice powders.
11. Mix well.
12. Cover the pan.
13. Cook till the oil leaves the sides of the pan.
14. Add salt and the finely ground masala.
15. Allow to cook till the raw smell is gone and the oil separates.
16. Garnish with corriander leaves.
17. Serve hot with rotis or rice.
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