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.
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
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
Add the remaining ingredients( ginger ,vinegar,
Add the coarsely ground almond paste and
cook for a further 10 minutes on a simmering
Add dried fenugreek leaves or coriander leaves
and remove from fire.