This is a rich mutton curry,with coconut
and nuts paste.Can be served with any rice
or any rotis, stringhoppers and hoppers.
I love to make this recipe in the pressure
cooker as I like the meat to be really very
tender.Solet’s move on to the recipe.
1 kg lamb/mutton
1 tblsp.ginger garlic paste
2 onions chopped
3-4 green chillies chopped
1 big tomato
2 potatoes peeled and cut into fours(add when adding coconut paste)
1/4 cup curd
1 tblsp chilli powder
1/2 tsp methi seeds,or fenugreek
1 tblsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric
1/4 coconut grated
1 tblsp peanuts.
1 cup light tamarind water.(add when adding paste.)
3-4 tblsp ghee +oil
First mix in all the ingredients (except the
bold listed) with 1 tblsp oil,and pressure
cook for 5 whistles.
Whilst this is cooking saute the bold listed in 1 tblsp ghee till coconut is light brown.
Grind to a paste.Once the meat is done,add the paste with the tamarind water.
Temper with mustard,onions,and saunf and curry leaves.
Pour on to the gravy ,cover with vent on again and cook on medium flame for another 10 minutes.