Recipe Ingredient
- 1kg boneless mutton
- 250ml plain yoghurt
- 300ml thick coconut milk
- 900ml water
- 6-7 tbsp oil
- Spice ingredients (A)
- 5cm piece cinnamon stick
- 5 cardamoms, split to release the seeds
- 5 cloves
- 5 cardamoms, lightly smashed
- 2 onions, sliced
- 10 cloves garlic, smashed
- 2 sprigs curry leaves
- Spice ingredients (B)
- 1 tbsp ground fennel
- 8-9 green chillies, seeded and pounded or blended finely
- 10g ginger, grated
- 3 onions, blended
- 2 tbsp ground coriander (ketumbar)
- 1 tbsp turmeric powder
- 1 tbsp chilli powder
- Ingredients (C)
- 50g cashewnuts, ground
- 30g almonds, ground
- 5 tomatoes, tear into pieces
- Seasoning
- 1 tsp salt or to taste
Instructions
- Heat oil in a heavy based cookpot and fry spice ingredients (A) until fragrant. Add mutton and spice ingredients (B). Stir and cook for a while.
- Pour in water and add yoghurt. Cook, covered for 40-45 minutes. Add coconut milk and continue to cook until mutton is tender. Stir in ingredients (C). Continue to cook until gravy is reduced.
- Adjust with salt to taste. Cover the pot for about 10 minutes then skim off excess oil on the surface of the masala. Serve with rice.
