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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Mutton(washed and drained, cut into medium sized pieces) - 500 g
- Onion - 50 g
- Ginger(A small piece) -
- Garlic flakes - 3 nos
- Bay leaves(Karuga ela) - 2 nos
- Curd - 1/2 cup
- Thick coconut milk - 3/4 cup
- Pistachios(sliced) - 1 tbsp
- Almonds(sliced) - 1 tbsp
- Dried apricots(sliced) - 25 g
- Coconut(grated) - 2 tbsp
- Vinegar - 1 tbsp
- Poppy seeds(Kashakasha) - 1/2 tbsp
- Chilly powder(As reqd) -
- Coriander seeds(ground) - 1/2 tbsp
- Garam masala - 1/2 tbsp
- Cumin seeds(ground, Jeerakam) - 1/2 tbsp
- Eggs(hard boiled) - 2 nos
- Green peas(optional) - 1/2 cup
- Saffron(dissolved in 1/2 tsp hot milk) - 1/4 tsp
- Coriander leaves(Handful) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing mutton curry with dry fruits, first grind together onion, ginger, garlic, grated coconut and poppy seeds to a fine paste.
- Add chilly powder, ground coriander seeds, garam masala, ground cumin seeds, required salt, curd and vinegar to the above paste and mix well.
- Apply the paste on the mutton pieces and add bay leaves. Cook in a heavy bottomed vessel, in low flame, till the mutton is dry.
- Add coconut milk, almonds, pistachios, dried apricots and green peas to the mutton curry and continue cooking in low fire till the mutton is tender and done.
- Stir in saffron and mix well.
- Mutton curry with dry fruits is ready and decorate with sliced eggs and coriander leaves. Serve hot with rice or chappathis.
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