Mutton : 500gms
Oil : 3 tbsp
Fennel seeds : 2 tsp
Onions: 1 (large) (chopped finely)
Tomatoes : 3
Ginger & Garlic Paste : 1 1/2tbsp
Black Pepper Powder : 1 tbsp (Freshly and coarsely ground)
Red chili powder : 2 tsp
Coriander Powder : 1 tbsp
Cloves : 3
Bay leaves : 1
Cinnamon sticks : 1 inch
Cardamom : 2
Coriander leaves : 2tbsp
Water : 2 cups
Salt : according to taste
Method Of Preparation :
1. Clean and wash the mutton and keep it aside.
2. Heat oil in a pressure cooker add fennel seeds after it sputters.3. Add onions sauté well til it becomes translucent.
4. Now add ginger and garlic paste sauté well till the raw smell goes off.
5. Now add the washed mutton, turmeric powder mixt it all together.
6. After that add tomatoes, salt, red chili powder and coriander powder.
7. Mix it all together and add 2 cups of water. Pressure cook the mutton for 3-4 whistle.
8. Once the mutton gets fully cooked. Remove it from heat and keep it aside.
9. Now heat oil in a kadai add cloves, cinnamon stick and bay leaves.
10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bay leaves, and curry leaves. After that add the pressure cooked gravy in to it . Add the ground pepper powder. Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
* Garnish it with coriander leaves.
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