27
Aug
Prep
45 mins
Cook
1 hour 15 mins
Ready In
5 mins
3 - 4 servings
Ingredients
- Mutton / Lamb – 1/2 kg cut into small pieces
- Oil – 3 tbl spn
- Fennel Seeds / Sombu / Saunf – 2 tsp
- Onion – 1 large sliced finely
- Curry leaves – 1 sprig
- Ginger Garlic Paste – 2 tbl spn
- Green Chilli – 2 slit
- Tomatoes – 2 large chopped finely
- Water – 1/2 cup ( if needed)
- Yogurt / Curd – 1/2 cup
- Chilli powder – 2 tsp
- Coriander powder / Malli podi – 1 tbl spn
- Cumin Powder / Jeera podi – 1 tsp
- Turmeric Powder / Manjal podi – 1 tsp
- Garam Masala Powder – 1 tbl spn
- Pepper Powder – 1 tsp
- Salt to taste
Directions
- Take cleaned mutton pieces in a bowl. Add in all the marination ingredients in it and mix well.
- Let this marinate for a good 30 mins. You can leave it in fridge overnight too. If so take it out a hour before you cook so it comes to room temp.
- Heat oil in a kadai. You can do this whole thing in pressure cooker.
- Add in fennel seeds and let it sizzle. followed by onions, chilli and curry leaves. Saute this for 5 mins or so.
- Now add in ginger garlic paste and saute for a min.
- Now add in tomatoes. Cover and cook till it turns mushy.
- Now add in the marinated mutton along with all the marination.Mix well.
- Pour this whole thing in a pressure cooker, add 1/2 cup water if needed and cook for 6 to 7 whistle.
- Simmer and cook for a 20 mins. Now switch off the flame and let the steam all escape. Open the pressure cooker and mix well.
- Serve with rice.
Footnotes
Cook's Note:
Editor's Note: