Ingredients
The following ingredients have 3 Servings
- 500 gms of Mutton (preferably boneless)
- 2 medium sized onions chopped
- 1 large tomato - chopped
- 1 tbsp Ginger garlic paste
- 1 tbsp - Tamarind Puree
- 4 sprigs of Curry leaves
- 5-6 sprigs of Coriander leaves
- 4-5 Green chillies - chopped (adjust basis your spice levels)
- 1 tbsp - Soy Sauce
- 1 tbsp - Coriander Powder
- 1 tsp - Turmeric Powder
- 1 tbsp - Chilli Powder
- 1 tbsp - Black pepper powder
- 1 tsp - Mustard seeds
- 1/2 tbsp - Garam Masala
- 1 tbsp - Meat masala powder (you can pick any brand of your choice, I had Shakti Masala)
- Oil for cooking
- Salt
Instruction
- In a pressure cooker, add the cleansed meat pieces, sufficient water to cover the meat and 1tsp turmeric powder. Cook on medium simmer until 3-4 whistles. Separate meat pieces from the stock & set aside. Please keep one cup of the meat stock
- In a deep heavy wok, heat some oil. Once oil is hot add the mustard seeds, let it splutter.
- Next add the curry leaves, chopped green chillies and onions. Fry till the onions are golden brown
- Add the ginger garlic paste and cook till the raw smell disappears
- Add the meat chunks and roast them for 5-10mins on low flame, add the spice powders (coriander, meat masala,chilli powder) and chopped tomatoes.
- Once the meat has started to darken and the tomatoes turn into a mushy paste. Add the tamarind puree & soy sauce. Check the spice/tanginess levels and add salt accordingly.
- Add in one cup of stock (basis the consistency desired you may reduce/increase it ) and cook the meat with a closed lid on for another 10- 15mins on low flame, until all the water has evaporated
- Add in the garam masala, freshly crushed black pepper and chopped coriander leaves. Stir well and dish out.
- Serve hot with rotis, dal rice, rasam
