This dish is a match to any food,whether it is

rotis , rice or thickened to make any bakes,

frankies….. . Blend of browned onions and

tomatoes with masalas it has a unique taste.

Let’s get into the recipe rightaway.

INGREDIENTS

500 gm boneless lamb / mutton

2-3 onions sliced

3 tomatoes ground coarsely

1 tblsp chilli powder

1/2 tsp peppercorns

1 tsp saunf ( perumjeeragam)

Few pieces of cinnamon

1 tsp coriander powder

1/2 tsp cummin seed powder

1-2 tsp chopped ginger

Few slit green chillies

1 tsp garam masala powder

1 tsp ginger -garlic paste

1 tblsp vinegar / 1 tsp amchur powder

3 tblsp oil/ butter

10 coarsely ground almonds

1 tsp dried fenugreek leaves/ coriander leaves

Salt to taste

METHOD

Cook the mutton with 1 cup water, ginger garlic

paste , peppercorns, in a pressure cooker till

done .Drain the stock and set aside.

Heat oil in another pan,add the onions with salt

and sauté till golden brown . Add the cinnamon

Now add the drained meat pieces and allow to

cook with the onions for few minutes till it

looks slightly roasted.

Add the rest of the ingredients,except the

ginger vinegar and green chillies , and cook on

a medium flame till the raw taste of tomato is

gone .Add a little of the meat stock ( to your

requirements )

Add the remaining ingredients( ginger ,vinegar,

green chillies).

Add the coarsely ground almond paste and

cook for a further 10 minutes on a simmering

mode.

Add dried fenugreek leaves or coriander leaves

and remove from fire.