Onionused in two portions: 100g for grinding base, 100g for sautéing200 g
Coconutfinely chopped1 slice
Cashew nuts10 pieces
Cardamomgreen cardamom for grinding3 pieces
Black cardamomfor later cooking stage1 piece
Cloves3 pieces
Cinnamon2 small piece
Black pepper½ tsp
Cumin seedsuse sparingly to avoid overpowering flavor¼ tsp
Fennel seedsuse sparingly to avoid overpowering flavor¼ tsp
Tomatosmall tomatoes, ground together with onions2 pieces
Ginger-garlic paste1 tbsp
Chili powder1½ tbsp
Turmeric powder¼ tsp
Coriander powder2 tbsp
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Muttonwith bones, cut into medium pieces, cleaned and drained1000 g
Water~2-3 cupsest.
Steps
1
Heat a pan with 2 tablespoons of oil. Add 100g peeled small onions, 1 slice of chopped coconut, 10 cashews, 3 green cardamom, 3 cloves, and 2 small pieces of cinnamon. Sauté until fragrant.
2
Once the onions are fully cooked, cool and transfer to a blender. Add 2 small tomatoes and grind into a fine paste.
3
Heat a pressure cooker with 2 tablespoons of oil. Add 2 bay leaves, 1 black cardamom, and 100g chopped small onions. Sauté on low heat until onions change color.
4
Add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears.
5
Add 1.5 tablespoons of chili powder, 0.25 teaspoon of turmeric powder, and 2 tablespoons of coriander powder. Sauté on low heat for 1 minute to blend the spices.
6
Add 1 kg of cleaned and drained mutton pieces. Mix well and sauté on medium heat for 1-2 minutes.
7
Add the ground onion-tomato paste prepared earlier. Mix thoroughly.
8
Add appropriate amount of water. Cover the pressure cooker and cook according to the recommended time for the mutton (typically 3 whistles) until the meat becomes tender.
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