Ingredients
Mutton- 500 grams
Turmeric- 1/2 tsp
Onions- 3 (chopped)
Ginger-garlic paste- 2tbsp
Tomatoes 2 (chopped)
Red chilli powder- 1tsp
Pepper powder- 2tsp
Curry leaves- 6-7
Coriander leaves- 2 stalks (chopped)
Coconut powder-2tbsp
Fennel seeds- 1/2 tsp
Shahi jeera- 1tsp
Cinnamon- 1 inch
Cloves- 2-4
Cardamom- 2
Salt- as per taste
Oil
Turmeric- 1/2 tsp
Onions- 3 (chopped)
Ginger-garlic paste- 2tbsp
Tomatoes 2 (chopped)
Red chilli powder- 1tsp
Pepper powder- 2tsp
Curry leaves- 6-7
Coriander leaves- 2 stalks (chopped)
Coconut powder-2tbsp
Fennel seeds- 1/2 tsp
Shahi jeera- 1tsp
Cinnamon- 1 inch
Cloves- 2-4
Cardamom- 2
Salt- as per taste
Oil
Procedure
Pressure
cook mutton with turmeric, salt and 3 cups of water for 15 minutes on low
flame.Heat a flat pan on the flame and dry roast fennel seeds, shahi jeera, cloves and cardamom
on it for
1 minute. Grind spices into a powder. Heat oil in a deep
bottomed pan. Season it with curry leaves. Fry
the onions in it until it start turning translucent. Then, add the ginger garlic
paste and cook for 2 to 3 minutes. Add the cooked mutton pieces
now and fry them till it start oozing juices. Then add tomatoes, red chilli
powder, the ground masala and salt. Cook for 10 minutes until the
mutton it totally coated with the masala and most of the gravy evaporates. Add pepper
powder from the top and cook for 2 to 3 minutes. You
can garnish mutton pepper fry with onion rings, green chillies and coriander
leaves
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