Recipe by: Vidya Khader
Source: Family Recipe
- ½ kg mutton, diced
- 3 – 4 cardamoms
- 1 piece cinnamon
- 3- 4 cloves
- 5 – 6 crushed red chili peppers
- 3 – 4 bay leaves
- 1 -2 star anise
- ½ tsp fennel seeds
- 2 large onions
- 4 green chillies
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tsp turmeric powder
- ½ tsp garam masala
- ½ tsp ground pepper
- 10 – 12 toasted cashew nuts (optional)
- 2 potatoes, cut into cubes
- 1 carrot, cut into cubes
- 1 cup green peas
- 1 cup thick coconut milk
- 2 cups thin coconut milk
- 2 sprigs curry leaves
- 2 tbsp oil
- Salt, to taste
- In a heated pressure cooker, add one tablespoon of oil.
- Add the cloves, cinnamon, star anise, cardamom, bay leaves, fennel seeds.
- Add ½ tsp of turmeric and stir well.
- Add the mutton, salt and crushed peppers and pressure cook the mutton with the thin coconut milk.
- In another pan, add the rest of the oil, add ginger, garlic, one sprig of curry leaves and green chillies and saute it for about 2 minutes.
- Add the onions and once they are about to start getting brown, add the vegetables and fry them for few minutes.
- Put ½ tsp of turmeric powder and garam masala and give it a good stir.
- Add the mutton to this and adjust the salt.
- If you want to thicken the gravy, grind the cashew in • cup of water and add it to the mutton and let it boil till you get your desired consistency.
- Finally add the thick coconut milk and a sprig of curry leaves. Switch it off before it comes to a boil
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