Authentic Recipes

1 kg mutton, cubed, washed
4 cloves
2 elaichi
1″ cinnamon stick
1 bay leaf
2 large onions, finely chopped
5-6 green chillies, slit
1 1/2 tbsps ginger garlic paste
1 large tomato, chopped
salt to taste
1 1/2 tbsps oil
1 1/2 tbsps ghee
3/4 tsp garam masala pwd
chopped coriander leaves for garnish
For marinade:
2 tsps red chilli pwd (adjust)
1 1/4 tbsp coriander pwd
3/4 tsp cumin pwd
1/2 tsp turmeric powder
1 1/2 cups thick yogurt/curd
Make a paste:
1 1/2 tbsp poppy seeds, dry roast for 4 mts, soak in water for 10 mts
4 tbsps grated fresh coconut
4 cashew nuts, soak in little water or milk (optional)

Method:

• Add the curd, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, half of the ginger garlic paste to the washed mutton. 
• Keep aside the marinated mutton for 30-40 mts. 
• Heat oil and ghee in a heavy bottomed vessel, add whole spices and bay leaf and fry for few secs. 
• Add the chopped onions and fry till transparent.
• Add the green chillis and remaining ginger-garlic paste and saute for 3 mts. 
• Add the chopped tomatoes and fry for 4-5 mts. 
• Add the marinated mutton and cook over medium heat with lid till the water from the meat and yogurt is almost absorbed. 
• Check in between and stir.Add the poppy seeds-coconut paste and salt to the mutton and mix well.
• Cover and cook for 4-5 mts. Add 3 cups of water and salt. 
• Cook with lid on simmer till the mutton is tender and the gravy thickens.
• Add garam masala pwd and garnish with chopped coriander leaves. 
• Turn off heat.Serve with pulao, biryani, coconut rice or rotis.