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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Mutton(chopped) - 1 kg
- Curd - 200 ml
- Dry coconut powder - 50 g
- Green chillies(slit) - 15 nos
- Black pepper corns(crushed) - 1 1/2 tbsp
- Onion(sliced) - 4 nos
- Coriander powder - 2 tbsp
- Cloves(Grambu) - 4 nos
- Cinnamon(Karugapatta) - 2 one
- Ginger(A small piece) -
- garlic - 15-20 nos
- Coriander(chopped) - 1/2 bunch
- Tomato(finely chopped) - 1 no
- Onion(finely chopped) - 1 no
- Oil or ghee - 3-4 tbsp
- Salt(As reqd) -
Ingredients
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Instructions
- Wash and drain the mutton chops and marinate with curds for 1 hour.
- Add coriander powder, ginger and dry coconut powder to above mixture and saute for a few minutes. Grind the mixture to a fine paste.
- Now add the marinated mutton chops and cook for about 5 minutes turning it frequently. Add required salt to the meat chops and mix thoroughly.
- Cook in this state for 2 minutes and then add the ground masala from the mixer. Mix thoroughly and add desired water as per the thickness of the gravy required.
- Close lid and cook on high flame upto 3 whistles. Reduce flame to low and cook for 2 minutes.
- Remove vessel from stove and let cooker cool. Mix well and serve. Garnish with chopped coriander leaves. Goes well with ghee rice, plain white rice, chapattis, rotis or toasted bread.
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