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| Prep Time | 1 hours |
| Servings |
people
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Ingredients
- Mutton - 1 kg
- Coconut oil - 4 tbsp
- Shallots(sliced, Kunjulli) - 1/2 kg
- Chopped ginger - 2 tbsp
- Chopped garlic - 2 tbsp
- Curry leaves - 2 sprigs
- Tomato(chopped) - 1 big
- Turmeric powder - 1/2 tsp
- Kashmiri Chilly powder - 2 tbsp
- Coriander powder - 3 tbsp
- Garam masala - 2 tsp
- Salt(to taste) -
- Hot water(as required) -
Ingredients
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Instructions
- Clean, wash and drain the mutton pieces and keep aside..
- Fry turmeric powder, kashmiri chilly powder and coriander powder together in a pan without oil to remove the raw smell and taste of these powders.
- Marinate the mutton pieces with the fried masala powders, 1 tsp garam masala and salt. Keep aside.
- Heat coconut oil in a kadai and saute sliced shallots, chopped ginger & garlic and curry leaves till shallots becomes soft.(Instead of shallots, you can use 4 big onions).
- Add chopped tomato and saute till it is mashed well in the masala.
- To this, add the marinated mutton pieces along with remaining 1 tsp garam masala and required quantity of hot water.
- Cover and cook it in a medium flame till the meat is cooked well and the curry reaches a medium thick gravy consistency. Refer tips.
- Make sure there is enough water while cooking the dish.
- Serve hot with steamed rice / kappa / chappathi / appam / idiyappam.
Recipe Notes
If you are cooking it in a pressure cooker, don't add water. Keep the
marinated mutton along with the shallot masala in the cooker, close it and keep it in a low flame and cook for 1 whistle.
If you are cooking it in a pan/kadai, add required quantity of water and cook it on a medium flame for about 45 minutes to 1 hour or till the meat is cooked well.
Make sure there is enough water till it is done.
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