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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Mutton - 500 g
- Cloves(Grambu) - 5 nos
- Onion(chopped) - 2 nos
- garlic(chopped) - 6 cloves
- Ginger(chopped) - 1 inch
- Coriander powder - 1 1/2 tbsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 1/2 tsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Cinnamon stick(Karugapatta) - 2 small
- Screw pine leaf(Rramba/pandan leaf) - 1 no
- Bay leaf - 1 no
- Tomato(sliced) - 2 nos
- Ghee - 4 tbsp
- Butter - 1/2 tsp
- Salt(As reqd) -
Ingredients
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Instructions
- Heat 2 tbsp of ghee in a wok.
- Grind the cloves, ginger, garlic and onion along with the coriander powder, turmeric powder and chilly powder.
- Add the remaining ghee to the wok and saute the thick paste until it becomes golden brown.
- Add salt, the sauteed cumin and cinnamon sticks to it.
- Add the mutton pieces to it. Mix well and cook it covered until mutton is half cooked.
- Add the ramba leaf, bay leaf and tomatos, cover it and cook it until mutton is tender.
- Remove from fire, add a few drops of butter and serve.
- Note: 1)You can use pepper powder instead of chilly powder if you don`t want a hot cuisine.
- Add some coriander leaves before serving to get a tasty and aromatic flavor.
- Use it with nans, pathiri, chappathi, porotta etc.
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