Ingredients:
Mutton 600 g
Shallots. 10 to 15
Tomato 1
Green chilly 3
Star anise 1
Cardamom 2
Cloves 2
Cinnamon stick 1
Bay leaves 1
Chilly powder 1 tsp
Coriander powder 1 1/2 tsp
Turmeric powder 1/4 tsp
Oil 2 tsp
Salt for taste
Coriander leaves for garnishing.
For masala paste:
Fennel seeds 1 tsp
Grated Coconut 3 tsp
Poppy seeds 3 tsp
Cashew nuts 10
Ginger 2 inch
Garlic 6
Method:
Grind fennel seeds, coconut, poppy seeds , ginger, garlic, cashew with little water and keep aside.
Pressure cook the mutton with turmeric powder and little salt for 5 to 6 whistles.
Now the mutton is cooked for 80%.
In the pan ,pour oil ,add all spicy items(star anise, cardamom ,cloves, cinnamon ,bay leaf), green chilly, chopped onions and cook for 2 mins.
Add chopped tomatoes and cook till tomato is soft.
Add chilly powder, coriander powder, ground paste and fry for 3 mins.
Add mutton along with stock ,required salt and stir it well.
Let it boil for 15 mins in medium flame until the raw masala smell gone and oil separates.
Switch off the flame ,once mutton gravy comes into salna consistency.
Garnish with coriander leaves and serve with parotta.
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